Since Fish Tuesday ended due to some newfound employment, we had to transfer fish day to Saturday. I suppose we aren't getting the sweet deal of $10/lb, but we do have jobs which allows us to spend a little more on fish. It's a cruel tradeoff, but a necessary one.
This week, the Fishguy had some very fresh barracuda, so I immediately jumped on it. They were in a little bit of shock that we weren't there on Tuesday, but they were excited that we could spend more on fish. Again, we are all making sacrifices.
Like I said, the week was pretty stressful, so I wanted to do something pretty eash with the fish. Inspired by the skate at Blackbird, I wanted to try to get a good crust on the fish and serve it with a lemon-wine sauce (of course). I decided just to wing it, and it actually turned out really well.
2 barracuda filets
1/2 lemon, sliced into thin rounds
1/3 cup sauvignon blanc
pinch of dried thyme leaves
2 tbsp butter
1. Preheat oven to 400 degrees.
2. Film the bottom of a pan with olive oil and heat over medium heat until very hot.
3. Lightly salt and pepper the fish.
4. Dredge the meat side of the fish in flour and shake off any excess.
5. Put the meat side down in the pan and cook for about 4 minutes. Flip the fish and cook for 2 more minutes. Add the lemon slices to the pan.
6. Put the pan in the oven on the top rack and cook for 5 more minutes.
7. Remove the pan from the oven and put the fish on a plate and cover tightly with foil.
8. Meanwhile, put the pan over medium heat again, deglaze the pan with the white wine and scrape the bottom of the pan.
9. Add the thyme and boil until the alcohol is burned off.
10. Remove from heat and whisk in the butter one tbsp at a time.
11. Pour the sauce over the fish and serve.