Old Mother Hubbard went to her cupboard…well actually it was her refrigerator after a nine day vacation and what she found was not pretty. In fact it was nothing short of horrific.
I will spare you the moldy details and just say everything and I mean everything, minus a couple of jars, a few bottles, two sticks of butter and a dozen eggs, was tossed…cleaned out, dumped. I’m not sure if we lost power at the house while we were away or not. What I do know is very little survived our absence.
Add to this I had so much work to catch up, going to the store has to wait until tomorrow.
Thankfully Mother Hubbard had a freezer that didn’t suffer the same fate and thankfully that freezer had a cornucopia of food. Ok enough to put together a few meals without having to tap into the prime rib.
I would have taken photos of this recipe as I went along but to be honest there was no recipe; I had no idea what I was creating until it truly ended up cooked in a pan. I did however remember what I added to put a recipe together.
DISCLAIMER: Be advised no measuring spoons or cups were used in the creation of this meal. Users are advised to measure with caution. Basically, start small and add as needed.
May your refrigerator always be full and your fairy tales forever end happy.
- 4 Flounder filets (other white fish works as well)
- ⅓ C. Pecans, finely chopped
- ½ C. Panko breadcrumbs
- 2 Tsp. Herbs de Province spice
- ¼ Tsp Salt
- ½ Tsp Pepper
- ⅛ Tsp Garlic powder
- 3 Tbsp Butter
- 1 Tbsp Olive oil
- Dry filets completely and brush lightly with olive oil
- In a flat bottomed dish combine all ingredients minus the butter and mix.
- Coat filets with breadcrumb mixture thoroughly and set aside for 5-10 minutes to set
- Melt butter in a skillet set to medium heat.
- Once pan is hot and butter is melted but not browned, add filets.
- Cook for approximately 5-8 minutes on each side or until filets are flaky and tender but not dry.
- As pictured; colored rotini cooked with corn and lima beans was tossed with butter, parsley and a dash of salt to taste.
- Lay fish over a bed of pasta and sprinkle with fresh lemon juice. Serve.
- Note: For added flavor top with a cream or tomato sauce as seen above.