Wednesday, July 21, 2010
Due to my broiling assumption, I did not recipe hunt for alternatives nor did I purchase any ingredients out of the norm at the market. Dilemma? A bit of a dilemma...
Light bulbs and sirens went off simultaneously as I remembered the ridiculous amounts of wine I had recently purchased to stock my wine fridge. Going only off of ingredients I thought might taste OK, I started mixing.
Melt 2 tablespoons of butter in the smallest saucepan you own. Add 2 cloves of chopped garlic and 2 stalks of chopped green onions to the melted butter and stir over medium heat for a few minutes. Add 1 cup of white wine (I used Souv Blanc), salt and pepper to taste, and bring to a boil. Add fish fillet and poach, turning mid-way, for 6-8 minutes or until fish is cooked all the way through. Spoon a small amount of the broth over the fish and disregard the rest.
For the record, poaching is the new broiling in this kitchen!