Fish Friday - Dinner 8/30/24

[jmcquown]

Sole Piccata. Easy peasy and very tasty! Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well. Heat a
little bit of olive oil in a nonstick pan and brown the fillet(s)
quickly, about 2 minutes on each side depending on the thickness of the
fish. Remove the fish to a platter and keep warm. Deglaze the pan with
a splash of dry white wine. Add fresh lemon juice and capers (I don't
go too heavy on the capers, about 1 Tbs) and heat through. Turn
off/remove the pan from heat. Add a Tbs. of butter; when it melts add
another bit of butter and stir in some freshly minced parsley to finish
off the sauce. Pour the lemon/caper sauce over the fish and serve.

I nuked some frozen sparagus to go with it.

Anything cooking at your house this Friday night?

Jill

[Hank Rogers]

Sole Piccata.  Easy peasy and very tasty!  Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.  Heat a
little bit of olive oil in a nonstick pan and brown the fillet(s)
quickly, about 2 minutes on each side depending on the thickness of the
fish.  Remove the fish to a platter and keep warm.  Deglaze the pan with
a splash of dry white wine.  Add fresh lemon juice and capers (I don't
go too heavy on the capers, about 1 Tbs) and heat through.  Turn
off/remove the pan from heat.  Add a Tbs. of butter; when it melts add
another bit of butter and stir in some freshly minced parsley to finish
off the sauce.  Pour the lemon/caper sauce over the fish and serve.
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?
Jill

Enchiladas, refried beans and rice.

[S Viemeister]

Sole Piccata.  Easy peasy and very tasty!  Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.  Heat a
little bit of olive oil in a nonstick pan and brown the fillet(s)
quickly, about 2 minutes on each side depending on the thickness of the
fish.  Remove the fish to a platter and keep warm.  Deglaze the pan with
a splash of dry white wine.  Add fresh lemon juice and capers (I don't
go too heavy on the capers, about 1 Tbs) and heat through.  Turn
off/remove the pan from heat.  Add a Tbs. of butter; when it melts add
another bit of butter and stir in some freshly minced parsley to finish
off the sauce.  Pour the lemon/caper sauce over the fish and serve.
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?

Salmon, seasoned with lemon pepper, topped with shallots, baby bella
mushrooms, walnuts, and cream.
Served with black rice, carrots, and sugar snap peas.

Saturday will be made-ahead chicken noodle casserole, as we continue
with scraping wallpaper and painting the living room - which has just
had its truly ugly carpet removed, and now has really nice bamboo flooring.

[Cindy Hamilton]

Post by jmcquown
Sole Piccata. Easy peasy and very tasty! Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.

Did you season the fish as well?

Post by jmcquown
Heat a
little bit of olive oil in a nonstick pan and brown the fillet(s)
quickly, about 2 minutes on each side depending on the thickness of the
fish. Remove the fish to a platter and keep warm. Deglaze the pan with
a splash of dry white wine. Add fresh lemon juice and capers (I don't
go too heavy on the capers, about 1 Tbs) and heat through. Turn
off/remove the pan from heat. Add a Tbs. of butter; when it melts add
another bit of butter and stir in some freshly minced parsley to finish
off the sauce. Pour the lemon/caper sauce over the fish and serve.
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?

Of course not. Lunch was vegetable soup, a bit of gruyere, and
a slice of bread. Dinner was salad with leftover grilled chicken
breast, dressed with sherry vinaigrette.

The old man talked me into waffles for tomorrow morning. Had to
buy fresh baking powder for the occasion; since we make so little
use of it, the expiration date was about a year in the rearview
mirror. I don't pay a ton of attention of expiration dates, but
chemistry can't be fooled.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown
Sole Piccata. Easy peasy and very tasty! Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.

Did you season the fish as well?

No, I didn't. Couldn't hurt, though. ;)

Post by Cindy Hamilton

Post by jmcquown
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?

Of course not. Lunch was vegetable soup, a bit of gruyere, and
a slice of bread. Dinner was salad with leftover grilled chicken
breast, dressed with sherry vinaigrette.
The old man talked me into waffles for tomorrow morning. Had to
buy fresh baking powder for the occasion; since we make so little
use of it, the expiration date was about a year in the rearview
mirror. I don't pay a ton of attention of expiration dates, but
chemistry can't be fooled.

I'm with you on that. About the only time I use baking powder is when
I'm making cornbread batter and I don't do that as often as I used to.

I hope your waffles turn out nicely!

Jill

[Cindy Hamilton]

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
Sole Piccata. Easy peasy and very tasty! Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.

Did you season the fish as well?

No, I didn't. Couldn't hurt, though. ;)

Post by Cindy Hamilton

Post by jmcquown
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?

Of course not. Lunch was vegetable soup, a bit of gruyere, and
a slice of bread. Dinner was salad with leftover grilled chicken
breast, dressed with sherry vinaigrette.
The old man talked me into waffles for tomorrow morning. Had to
buy fresh baking powder for the occasion; since we make so little
use of it, the expiration date was about a year in the rearview
mirror. I don't pay a ton of attention of expiration dates, but
chemistry can't be fooled.

I'm with you on that. About the only time I use baking powder is when
I'm making cornbread batter and I don't do that as often as I used to.
I hope your waffles turn out nicely!

Thanks. The fate of the waffles is entirely in my husband's hands.
I'll help him out with _mise en place_, but after that my
responsibility is frying the bacon.

[jmcquown]

Post by Cindy Hamilton

Post by jmcquown

Post by Cindy Hamilton

Post by jmcquown
Sole Piccata. Easy peasy and very tasty! Sole fillets dredged in flour
seasoned with S&P and let set so the coating adheres well.

Did you season the fish as well?

No, I didn't. Couldn't hurt, though. ;)

Post by Cindy Hamilton

Post by jmcquown
I nuked some frozen sparagus to go with it.
Anything cooking at your house this Friday night?

Of course not. Lunch was vegetable soup, a bit of gruyere, and
a slice of bread. Dinner was salad with leftover grilled chicken
breast, dressed with sherry vinaigrette.
The old man talked me into waffles for tomorrow morning. Had to
buy fresh baking powder for the occasion; since we make so little
use of it, the expiration date was about a year in the rearview
mirror. I don't pay a ton of attention of expiration dates, but
chemistry can't be fooled.

I'm with you on that. About the only time I use baking powder is when
I'm making cornbread batter and I don't do that as often as I used to.
I hope your waffles turn out nicely!

Thanks. The fate of the waffles is entirely in my husband's hands.
I'll help him out with _mise en place_, but after that my
responsibility is frying the bacon.

Mmmmm, bacon!

Jill