So on a recent excursion to China Town with my husband we hit the numerous fresh markets. Living up town, prices tend to be quite high, especially on fish! However, if you shop smart you can make a terrific dish and spend very little for a restaurant quality meal. While in China town we bought beautiful fresh flounder for $3.99 per lb (compared to $15.99 by me) and Bok Choy for .99 per lb. Dinner for 3 cost $12.00! Now that's a deal in NYC! Ingredients:
Bok Choy recipe under vegetarian menu Lemon Caper Pan Sauce:
1 large sauté pan 2 large spatulas for flipping fish Microplane for zesting Whisk to mix in flour and no lumps Drizzle a little olive oil on your fish and season with salt, pepper, garlic powder, dried parsley and the zest of one large lemon. Heat up pan with olive oil and the tsp.of butter. When nice and hot place fish in the pan and let it cook for about 4 to 5 minutes until lightly browned. Now flip to the other side for another 3-4 minutes. When the fish is cooked take it out of the pan and set aside while you make your quick lemon and caper pan sauce. In the same pan, add your wine and reduce it by half, about 2-3 minutes. Next add chicken stock and scrape any of the brown bits that may be on the bottom of the pan, that's all flavor! Add your butter, capers and lemon juice. Now add the flour and whisk until smooth. When the sauce has slighly thickened put the fish back in and baste it with the sauce. It's done! Serve with the sautéed bok choy or any vegetable of your choice.
Bon Appétit!
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