And lot’s of it.
It amazes me how much fresh fish we eat. Would you believe me if I said 16 weeks a year we are eating fresh fish? And I very well may have under-estimated that number. We are serious about fresh fish in our home – not only for the health factor, but it doesn’t get much more organic than bringing home your own food from the wild, whether it be veggies or meat. We are proud to eat from the meat we “hunt”; fish, elk, duck, goose.
Well, I only catch fish, but my rugged outdoor-loving real-life Jeremiah Johnson of a man (who can also wear a tailored suit better than any model in any Gucci ad) brings home the rest. He’s the more patient one in this relationship. We’ve agreed that if he hunts it, I will cook it. Yet, somehow I have yet to find any recipes for anything other than fish. Coincidence? Maybe. Or maybe not. I stand by the fact that the pages of my cookbook always stick together in the “game” section. I swear it’s a sign that I don’t need to learn to cook it!
Here’s one of our favorite recipes for cooking our fresh fish:
First, fillet the fish and remove all the bones.
Next, we spread olive oil over the fillets; then add freshly ground pepper, salt, and dill. If using dried dill (as we do), be sure to crumble it in your palm prior to sprinkling over the fish. It helps to release the oils/scent. Add the juice of 1/2 lemon over the fillets. Finally, cut 1 tablespoon of butter into quarters and place on the top of the fillets. Place the fish on the grill on medium-high heat for 15 min., then check to see if its done. Proceed to continue cooking until the fish is fully cooked.
While I prepared the fish, I had 1/2 yellow onion sauteing in olive oil over medium-high heat on the stove. Add a pinch of salt to help them sweat, followed by a pinch of pepper for seasoning. Once they are translucent and beginning to carmelize, I added 1 cup of sliced mushrooms. These were button mushrooms, but shiitake mushrooms would work well too. Cook the mushroom and onion mixture until the mushrooms are brown along their edges, about 5-7 min. Add 1 cup of white wine (I use Pinot Grigio because then I can drink a glass with dinner!) and continue to simmer until the liquid cooks down, about 4 min.
The fish is done! It looks so good in this photo that I am literally starting to salivate. No. Joke. It’s like I can smell the buttery-lemony-dill sauce through the computer!
I served a cut of the fillet with the caramelized onion & mushroom mixture on the side. I HIGHLY recommend serving it on the top, though, because every bite we took tasted so much better when both were on the fork together. YUMMY goodness!! It’s healthy, easy, and flavorful.
You will be so excited for the next chance you get to make it! Enjoy!