More Fish!
And now, another exciting episode of "John won't shut up about what he ate last night!" In today's issue, we present...
Tilapia With Lemon Butter Sauce and Angel Hair Fresca
This recipe came from the Publix Apron collection, which I've actually found to be a pretty good source for tasty recipes high in Slack content. The included shopping lists are convenient, too, though I'd really love to see a combined "this is what you'd need to make these five dishes" feature sorted by area of the store, so I could get the whole week's list at once (but that's the software engineer speaking - I'll put the chef hat back on).
Anyway, prep was simple and straightforward, and really did take about half an hour start to finish. I only used half the fish called for, but still had to add more of the flour mixture partway through dusting the fillets, so I'd double or even triple the amount called for, and make sure it's well mixed before adding the fish. I also had to monkey with the timing on the pasta a bit, since the angel hair I used only called for two minutes of cooking. As long as the broccoli's in there for about four minutes and the pasta gets the right amount of time, though, it seems to work fine. For the wine I used a white zinfandel, and also had a glass with the meal. I forget the precise brand, but to my unsophisticated palate it went nicely.
The end result was pretty much as advertised - a tasty, flaky, flavorful fish fillet over a pasta base. I was especially fond of the lemon butter sauce; I made a dish with a Beurre Noisette sauce recently, and that was completely different from this one despite being basically another "lemon butter sauce." This sauce was thicker with a much tangier flavor, and complemented the fish well. The pasta was nice without being really exceptional - a good base for the fish, but that's about it.