Www.jehancancook.com. I nom things — … because eating is serious business! Half Assed Kitchen. Here's an antidote to the nachos, chips and dip, and chicken wings so many of us will be wolfing down this Sunday. A tender, flaky white fish topped with fresh shallots and parsley. It's easy, it's tasty, and it's relatively healthy. The parsley tempers the richness of the oil and wine and the fish, when cooked quickly at a high temperature, retains its succelence.
If halibut is too pricey, go ahead and use any white fish your family enjoys such as sole, cod, or orange roughy. Cook up some rice or potatoes to serve alongside the fish, add a salad and you're done. This recipe serves two, so double if you'll be serving four. Rating: Truly 1/2 assed Here's what you need and how you do it 12 ounces of halibut or other white fish, skin removed, rinsed, patted dry 1 shallot, minced 1/2 cup fresh parsley, washed and chopped 2 cloves garlic, minced (or a teaspoon of the pre-minced variety) 2 Tablespoons + 1 teaspoon butter or oil, such as canola or grapeseed 1 teaspoon fresh lemon juice, or more to taste.
Burp! Where Food Happens. Food Librarian. Poor Girl Eats Well — How to eat ridiculously well on a minuscule budget. Grilled Cheese Social. Omnomicon makes. Kitchen Trial and Error. 101 Cookbooks - Healthy Recipe Journal. RecipeGirl.com. Cooking For Engineers - Step by Step Recipes and Food for the Analytically Minded.