Delicious dinner!
I made the most delicious dinner last night, and inspired by
irinaauthor's wonderful cooking posts, I thought I'd share the recipe. It's super easy, it took less than 20 minutes to make.
Take four small yukon gold potatoes, scrub them and prick them with a fork so they don't go all 'splodey in the microwave (I don't know if they actually would, but why chance it?). Stick them in the microwave on high for 8 minutes.
While the potatoes are cooking, snap off the ends of the asparagus and stick it in one of those microwave steamer bags. Or you can be fancy and steam it on the stove, but this is quicker and means one less thing to wash, and tastes just as good. In a small pot, stir together two egg yolks and 3 TBS of lemon juice and set that aside.
After the potatoes are done, wrap them up in foil and a dishtowel and stick them off to the time somewhere and set a timer for five minutes.
Begin heating some olive oil in a non-stick skillet on medium-ish heat. Rinse off a fillet of Chilean Sea Bass--I used one about 2/3 of a pound, and that was enough to give me dinner and leftovers, but for two people, you might want to go with 3/4 of a pound--and sprinkle some lemon pepper and dill on both sides. At this point you should have about 2-3 minutes left on the timer, so add the fish to the oil.
When the five minutes is up, stick the asparagus in the microwave for five minutes on high. At the same time, add 1/2 a stick of butter to the egg yolks and lemon juice over low heat and keep stirring as the butter melts. When you have about 3 minutes left for the asparagus, flip the fish over. At this point, the butter should be melted, so add yet another 1/2 stick and keep stirring while that melts.
By the time the asparagus is done, the fish should be done and flake easily. Serve the hollandaise over the asparagus, and if you're a hollandaise junkie like me, the potatoes with lots of salt and pepper. I swear to god, this was one of the best dinners I've had in weeks, and I made the whole thing up off the top of my head and have never cooked Chilean Sea Bass before. It's that easy!
irinaauthor's wonderful cooking posts, I thought I'd share the recipe. It's super easy, it took less than 20 minutes to make.
Take four small yukon gold potatoes, scrub them and prick them with a fork so they don't go all 'splodey in the microwave (I don't know if they actually would, but why chance it?). Stick them in the microwave on high for 8 minutes.
While the potatoes are cooking, snap off the ends of the asparagus and stick it in one of those microwave steamer bags. Or you can be fancy and steam it on the stove, but this is quicker and means one less thing to wash, and tastes just as good. In a small pot, stir together two egg yolks and 3 TBS of lemon juice and set that aside.
After the potatoes are done, wrap them up in foil and a dishtowel and stick them off to the time somewhere and set a timer for five minutes.
Begin heating some olive oil in a non-stick skillet on medium-ish heat. Rinse off a fillet of Chilean Sea Bass--I used one about 2/3 of a pound, and that was enough to give me dinner and leftovers, but for two people, you might want to go with 3/4 of a pound--and sprinkle some lemon pepper and dill on both sides. At this point you should have about 2-3 minutes left on the timer, so add the fish to the oil.
When the five minutes is up, stick the asparagus in the microwave for five minutes on high. At the same time, add 1/2 a stick of butter to the egg yolks and lemon juice over low heat and keep stirring as the butter melts. When you have about 3 minutes left for the asparagus, flip the fish over. At this point, the butter should be melted, so add yet another 1/2 stick and keep stirring while that melts.
By the time the asparagus is done, the fish should be done and flake easily. Serve the hollandaise over the asparagus, and if you're a hollandaise junkie like me, the potatoes with lots of salt and pepper. I swear to god, this was one of the best dinners I've had in weeks, and I made the whole thing up off the top of my head and have never cooked Chilean Sea Bass before. It's that easy!