In just twelve minutes, you can have a beautifully presented meal high in Omega 3 and antioxidants. It pains me to say that we have a fish-hater in our family, which has been a point of contention on more than one family dinner. The self-declared fish hater actually makes an exception to his fish ban for this meal. The trick for the rest of us is to serve just enough cranberry sauce to compliment the fish; the trick for picky children is to use enough sauce to weaken the flavor they otherwise refuse. It’s a win-win for this momma who wants to enjoy fish and nourish children without sacrificing the peace!
Buttered Fish in White Wine with Homemade Cranberry Sauce
1 lb of fish serves approximately 5 people
Start to Finish–12 minutes!
I frequently saute fish in butter; it is fast and delicious. And it’s butter. ‘Nuff said. Italians often add a little wine to the skillet towards the end because it’s a great way to scrape up the tasty bits stuck to the bottom, and I personally find that the wine mellows the flavor of the unnamed fish. It also mellows the cast iron skillet when I get to it later; not a whole lotta’ giggles about stuck-fish on my cast iron.
- 1 pound of cod, tilapia, etc
- 2 Tbs real butter
- 1/2 cup white wine
- salt, pepper to taste
This is the most basic, traditional cranberry sauce ever, and it will only take 10 minutes.
- 1 lb of fresh cranberries, washed.
- 2 cups of organic sugar
- 1 cup water
- Saute the fish in the butter and wine, only turning once to avoid breaking the filets. Approximately 3-4 minutes each side. Salt & Pepper them.
- Boil the cranberries over medium heat in the sugar and water until all of the cranberries split open (pop!). This takes approximately 10 minutes, but if you stir it a few minutes more it will thicken very nicely.
Serve this meal with some greens, or a made-ahead salad and you have the fastest gourmet dinner ever!
You can see the original recipe and pictures here.
About the Contributor
Chaya and her husband, Wilson, are passionate about real food, and about teaching others to produce, prepare, and preserve their own harvest. They call this “kitchen self sufficiency” at Pantry Paratus, where their store provides the tools for real living. Catch Chaya and Wilson’s blog, where they feature food science, recipes, and kitchen how-to.
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