Halibut that is, with a lemon caper sauce...
![20251107_162852[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='4000' height='3000' viewBox%3D'0 0 4000 3000'%2F%3E "20251107_162852[1].jpg")
Seasoned with medium ground salt and fresh cracked black pepper. Then on the griddle with some EVOO and butter to get a good crust...
![20251107_184911[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='3000' height='4000' viewBox%3D'0 0 3000 4000'%2F%3E "20251107_184911[1].jpg")
Meanwhile I finely chopped 3 cloves of garlic and lightly sauteed them in some unsalted butter for just a minute. Didn't want to brown it. Added a ½ cup of chardonnay and brought that up to a simmer and let the wine reduce, maybe 5 minutes or so. Added a couple of tablespoons of capers, the juice from 2 lemons, and 2 tablespoons of fresh chopped parsley...
Served with fresh lightly steamed broccoli with a homemade cheese sauce and baked sweet potato sprinkled with cinnamon. Time to eat...
The cheese sauce is really simple. Melt 2 tablespoons of butter and add 2 tablespoons of all purpose flour to make a roux. When it starts to smell kinda nutty, maybe 3-4 minutes, add a cup of milk, ½&½, or heavy cream and stir to combine. I used ½&½ because I had it. Add a handful of whatever kind of cheese you like, I used extra sharp cheddar. Stir to melt the cheese and it's ready. If it's not cheesy enough, add more. Doesn't really need any seasoning...
Seasoned with medium ground salt and fresh cracked black pepper. Then on the griddle with some EVOO and butter to get a good crust...
Meanwhile I finely chopped 3 cloves of garlic and lightly sauteed them in some unsalted butter for just a minute. Didn't want to brown it. Added a ½ cup of chardonnay and brought that up to a simmer and let the wine reduce, maybe 5 minutes or so. Added a couple of tablespoons of capers, the juice from 2 lemons, and 2 tablespoons of fresh chopped parsley...
Served with fresh lightly steamed broccoli with a homemade cheese sauce and baked sweet potato sprinkled with cinnamon. Time to eat...
The cheese sauce is really simple. Melt 2 tablespoons of butter and add 2 tablespoons of all purpose flour to make a roux. When it starts to smell kinda nutty, maybe 3-4 minutes, add a cup of milk, ½&½, or heavy cream and stir to combine. I used ½&½ because I had it. Add a handful of whatever kind of cheese you like, I used extra sharp cheddar. Stir to melt the cheese and it's ready. If it's not cheesy enough, add more. Doesn't really need any seasoning...
meal Charles!
