Soul Taker Secrets – Valentine’s Dinner A La Katie

Lately, we celebrated Valentine’s Day, the day for loved ones, and the ones that mean the most to us. Katie decided to have the Council Members over with their respective consorts. We know, our consorts love to cook together, but unfortunately, this year, the only one who had time to help Katie, was Simin. Sundance had to answer a call and Zepheira needed to take over a tracker class. That left our two consorts Simin and Katie with the dinner preparations.

They decided to take it easy and keep it light and served Easy Lemon Butter Fish with rice for dinner. Of course, the mandatory tiramisu followed the main course, but that goes without saying.

The ladies were complimented on their cooking, and the fish was excellent (because Simin made it). Since Katie took responsibility for the rice, it was a bit dry, but our Council members didn’t expect anything else and ate it like warriors do: without complaints or groaning.


(Of course, the Council of Twelve with consorts, is a group of 16 people… but this recipe I decided to show you for a group of four instead)

Ingredients

  • 4 good-sized firm white fish fillets, about 6 inches long, 1-inch thickness (cod, halibut, or mahi would work well.)
  • 3 TB melted butter (I use salted, but unsalted is fine)
  • Juice and zest from 1 medium lemon
  • 1/2 tsp kosher salt, plus extra to taste
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 3 TB olive oil
  • freshly chopped basil or parsley leaves, for garnish and flavor
  • extra lemon slices for serving

Instructions

  1. Use paper towels to thoroughly pat-dry excess moisture from fish fillets – this step is crucial for fish to brown nicely in pan. Set aside.
  2. In a bowl, combine melted butter, lemon juice and zest, and 1/2 tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired.
  3. In a separate bowl, combine the remaining 1/2 tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets.
  4. In a large, heavy pan over medium high heat, heat up the olive oil until hot. Once your oil is sizzling,  Cook 2 fish fillets at a time to avoid overcrowding (allows for even browning.) Cook each side just until fish becomes opaque, feels somewhat firm in the center, and is browned – lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to over-cook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste.
  5. Serve fish with with remaining lemon butter sauce, basil or parsley, and lemon wedges.

Notes

** Be sure to use coarse kosher salt, not fine table salt. Kosher salt is much milder and less salty. ** The actual cook time varies, depending on type, cut, and starting temp of fish. Katie typically cooks about 3-4 minutes per side. She checks for doneness by lightly pressing fillet centers for firmness. Once it feels somewhat firm, it’s usually done. ** She served it with white lemon rice with parsley.

Picture courtesy of ‘Chew Out Loud’. Full link below

(Recipe Source: https://www.chewoutloud.com/easy-lemon-butter-fish-15-minutes/)