Gonna be a scorcher today – we went to a BBQ pool party yesterday. We haven’t been to one since before kids; over 30 years ago. That’s kinda sad. I grew up with a pool in the back yard and LOVED it. I have been asking for a pool ever since we bought our house and asked again when we built the one we are living in now. I keep getting the same response. We can’t have one – insert sad face here!
Technically we do live in a swamp, it’s a beautiful spot don’t get me wrong it’s just that we are surrounded by water; no we can’t see it but the water table is too high and if we tried to put an in ground pool my husband said it would float. Maybe he has been just telling me that hmmm maybe I will investigate more. After leaving the party he said he loved their pool and what they did with their back yard – so I asked yet again so can we get a pool??? Insert another sad face here!
When it is super hot out light dinners are the way to go in my opinion. Something that comes together quickly and is not too heavy but it still needs to have a lot of flavor. This flaky white fish in a browned herb butter is just the ticket. My daughter mentioned that my readers would be getting sick of me sharing another Chrissy Teigen inspired recipe. Good food is good food plain in simple in my book. We made white rice with ours and I had some broccoli on hand so I roasted some for the side plus I thought the dish needed some color.
Pan-seared fish with a herbed brown butter
- 1 stick butter at room temperature
- 4 tablespoons fresh cilantro finely chopped
- 4 cloves garlic finely minced
- 2 small shallots finely minced
- Kosher salt and freshly cracked black pepper
- 2 lemons
- 2 tablespoon canola oil
- 4 thick white fish fillets cod, halibut or snapper 6-8 ounces each
- in a small bowl, combine the butter, cilantro, garlic, shallot, 1/4 teaspoon pepper and salt to taste. Using whatever tool you use to zest citrus; zest the lemons into the butter. Stir and set aside. You can cut the lemon into wedges to serve with the fish.
- Heat a dry medium skillet over medium-high heat until hot but not smoking. Pat the fish dry with some paper towel, then season generously with salt and pepper. swirl the oil into the hot pan and let it get shimmery hot. Add the fish (if your fish has skin, place it skin side down first). Leaving the fish alone until it releases itself, if you move it before it has a chance to sear and make a crust, it will stick and tear. It will still taste fine but not be as pretty.
- Cook until the bottom side is golden and caramelized, 3-4 minutes. Using a thin spatula, being gentle. flip the fish, add the herbed butter to the pan, and cook until the fish is thoroughly cooked thru maybe 3 minutes.
- During the final minute or so, using a spoon baste, or drizzle the butter mixture over the fish. Place the fish on your plates, drizzle with some of the pan sauce. Season to taste with salt and pepper, garnish with some cilantro and serves with the lemon wedges.