I suppose I take some time to stop in and say “Hello”, pop up a recipe that I’ve had sitting in draft stages for a few weeks, ask you how you’ve been? I just realized I haven’t posted anything for a long time. I was starting to worry if I had disappeared again, but…no….I don’t remember doing that. Hmm I can’t say why it’s been so long. I suppose life just tends to get away from us sometimes.
Consciously, my efforts have been focused on not working too much. I promised I wouldn’t and, other than getting in my car each afternoon and doing a loop around the cul-de-sac to ceremoniously symbolize leaving work to go home, I have been quitting at a reasonable hour. Epiphany’s don’t bestow themselves on me very often but I did have one recently. I was sitting at my desk in my home office and noticed the clock said 4:30pm. Looking at all the work left to do, or more noticing what I hadn’t accomplished that day, a thought occurred to me; “If I worked at an office, I would get up from my desk, get in my car and go home, regardless of the work left to do.”
So if I would do it in an office, why couldn’t I do it working at home?
Yes see, A-HA!!
Sadly I’ve cooked some wonderful dishes this past month and didn’t take photos or write down the recipes. What was I thinking??
This one I did however. I borrowed the base recipe from Emeril and just tossed in this and that. It turned out absolutely wonderful and was so light and fresh. I used balsamic capers which I have deemed the next “perfect food”. Granted I have no scientific evidence to support that claim but they’re so delicious one is not needed. Taste trumps science…most of the time…maybe not all the time…or perhaps some of the time. (thinking GMO’s here and taste would never trump that…or McIcky’s…ok ok not most of the time) In this instance it does.
Some personal touches I added were the artichokes, wine and fresh tomatoes as opposed to canned; although canned are perfectly fine.
The obligatory pat of butter and a fantastic sauce was born to top the whole thing. The best part about this dish, it took 25 minutes from start to finish.
You want quick, delicious and easy…this is it.
So how have YOU been? Anything new?
- 4 fillets white fish
- 1 leek, sliced with whites and green
- 6 cloves garlic, thinly sliced
- 2 medium tomatoes, diced OR 1 14oz can dice tomatoes.
- ¼ cup balsamic capers
- ½ can artichoke hearts (2-3) diced
- 1 tablespoon fresh rosemary
- 1 teaspoon thyme
- ¼ white wine
- 1 tablespoon unsalted butter
- ½ lemon
- salt and pepper to taste (or seafood seasoning)
- Add a light coat of olive oil to both sides of fish.
- Season to taste with salt and pepper or seafood seasoning.
- Heat a large skillet or frying pan on medium heat with a douse of olive oil.
- Cook fish for ⅔ minutes on both sides.
- Add the wine and deglaze pan for 60 seconds.
- Add leeks, tomato, garlic, capers, artichoke and spices; squeeze lemon over everything and top with butter.
- Cook on medium-low heat unti fish is light and flaky, 3-5 minutes on each side.
- Plate fish alone or top over pasta or rice.
- Spoon sauce over the fish and serve.