- Heat the oven to 400 degrees. Heat the oil in a large, oven- and flame-proof sauté pan on the stovetop until the oil is very hot, but not smoking.
- Season the fish on both sides with salt and pepper and dust with flour. Blow off excess.
- Put the fish in the pan, skin side down, and press down on the fish with a spatula. (The skin immediately contracts and buckles, but you want to keep it all in contact with the pan for maximum crisping.) Sear on the stovetop over medium heat until golden brown on the bottom, about 3 minutes.
- Turn the fish over, put the pan in the oven, and cook another 2 to 3 minutes, until a metal skewer can be easily inserted into the center of the fillet and, if left for 5 seconds, feels just warm when touched to your lip. Add crushed garlic cloves to pan, as well as fresh rosemary.
- Tilt the pan and spoon the liquid over the fillets, giving them a bath. Repeat this step over and over again, until there is little liquid, and the fillets are cooked to the temperature that you want them.
- Remove from pan, and enjoy.
There are VERY few things i love more than fish, ladies and gents. Fish is SO delicious, SO many nutrients, and SO many varieties of size, textures, and tastes. What's not to love??
One of my favorite things to do is CRISP the skin. This is not only good to lock in the flavors and moisture, but also a BEAUTIFUL table side presentation of removing the skin.
BE FANCY, folks!
1 Tablespoon extra virgin olive oil or grapeseed oil
4 6oz skin on fish fillets (I prefer bass or wild caught salmon)
2 garlic cloves
flour to dust
Here is a wonderful video for making my ALL TIME favorite sauce to make,
BUERRE BLANC :) ♥
BUT please ignore the HEAVY CREAM part, that's for CHEATERS lol.
ALWAYS learn the CORRECT WAY of cooking FIRST,
if you have to.♥
I think lemom juice should ALWAYS be in buerre blanc.
I add lemon juice, capers, and tarragon quite often.♥
DRUNKEN TUSCAN PASTA has been a favorite of mine for years. It is VERY easy to make, doesn't take much time at ALL, and you feel pretty fancy with the outcome, lol. Do NOT splurge with the price of wine, folks. Find the CHEAPEST bottles you can. It will STILL come out fabulous, TRUST me. I prefer using sherry in this recipe, it gives it a sweet nutty flavor that pairs very well with the mushrooms. If you are aiming for a more rustic flavor, it is also good with merlot. Any kind you use, just make sure that it is a RED wine. Red wine gives the pasta a very beautiful color.
Number of Servings: 4
1 Bottle Red Wine
6 oz all natural Perciatelli or Spaghetti
1 Tablespoons Extra Virgin Olive Oil
2 Slices of Meatless Bacon, cut into thin strips
1 Cup Wild Mushrooms, sliced, of your choice (nuttier the better)
2 Sprigs of Rosemary, leaves finely chopped
2 Garlic Cloves, or 1 Tablespoon of Chopped Garlic
1 Tablespoon Red Pepper Flakes
2-3 Cups of Kale or Dark Greens of your choice, chopped
1/4 Teaspoon Nutmeg
1/4 Cup Parmesean Cheese, grated
Wine in large pot, fill rest with enough water to boil the pasta. Bring wine and water to a boil. Add salt and pasta.
Head a nonstick skillet over medium heat. Add bacon to pan, if you are using meatless bacon, spritz with olive oil first. Cook until browned, then place on paper towel. Add mushrooms, season with chopped rosemary. Push mushrooms to side, Add garlic and red pepper flakes to center of pan. After a minute, toss with mushrooms. Add kale to the pan, season with salt, pepper, and nutmeg. When greens are wilted down, add about 2 ladles full of startchy wine liquid to pan, and cook for a minute to reduce it. Drain pasta, add to skillet, along with bacon pieces and about 1/4 cup cheese. Toss pasta for a minute to meld flavor, then serve with extra cheese and a pat of butter, as desired.