Wednesday, February 9, 2011

What's for dinner?

Okay, so it turned out well and the family enjoyed almost was a disaster. We had Tilapia with a lemon butter cream sauce, French style risotto and steamed broccoli.

When I say it was almost a disaster it's because the sauce was disgusting the first time around. I tried to duplicate a recipe I saw on Food Network and it didn't go so well. I learned a lot with this meal though and will make many adjustments next go around. There will be a next go around too, that's how much it was enjoyed.

The tilapia was frozen, I imagine fresh fish would be much better but we do with what we have.

Tilapia with Lemon Butter Cream Sauce

4 fillets of Tilapia

Dredge for the fish

Zest of 1 lemon

1 tbs Herbs De Provence

1/2 tsp pepper

1 tsp salt

1/2 cup flour

Pat dry your fillets and dredge them in the flour mixture. Tap off any excess. Put immediately into a hot sauté pan with olive oil. Brown both sides. Approximately 2 minutes on each side. Place finished fish in a foil tent to hold heat.

Sauce for fish

2 tbs white wine

2 tbs chicken stock

1/2 lemon juice (about 1 tbs)

1/3 cup heavy cream

2 tbs unsalted butter

Dash of Herbs De Provence

Dash of salt

Dash of pepper

Deglaze pan with white wine. With wooden spoon scrape brown bits from pan so it can mingle with the wine. Add chicken stock, lemon juice, 1 tbs butter, Herbs De Provence, salt and pepper and cream. Bring to a simmer, stirring often. Turn down a bit and let reduce until it's thick. Taste to make sure you have enough salt. Drizzle over fish.

Braised Risotto (French style)
Adapted from Julia Child recipe, Julia's Kitchen Wisdom

Serves 4 people

2 tbs olive oil

1 tbs butter

1/2 white onion (chopped small) - you can use any onions you like

1 clove of garlic (chopped small)

1 cup Arborio rice

1 tsp fresh Thyme (chopped)

2 tbs white wine

2 cups chicken stock

Sauté onions in butter and olive oil until soft, add garlic and rice. Stir to coat rice and cook until milky in color, about 2 minutes. Add thyme and stir in. Add white wine and stir. Add chicken stock and stir. Bring to a boil. Turn down and simmer, covered, for 8 minutes. Take off heat and set aside, without removing the lid, for 5 minutes. Serve hot. You can add sautéed mushrooms on top of this rice for another twist and it's delicious.

There you have first meal post.  I already see all kinds of ways I will need to improve and adjust my process.  I did have fun and am so glad that it was yummy!

Give it a try and let me know how you like it or how you made it your own. 

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