Halibut

Halibut Filets
1 C. Panko*
½ C. Grated parmesan
Coarse Salt
Black Pepper
Juice of large lemon
Butter and EVOO

Rinse filets, pat dry and squeeze lemon juice over both sides. Sprinkle with salt and pepper. Mix Panko and cheese. Coat filets with crumb mixture. Melt a few pats of butter and some EVOO in a non-stick pan over medium high heat. Cook fish about five minutes per side, until flakey.

* A sort of Japanese bread crumb. Much lighter coating for fish than a traditional breadcrumb.

Lemon Mushroom Sauce

We had friends for dinner this weekend. I served this chicken with a sauce similar to this.

Mix ¾ C. chicken broth and ¾ C. white wine. Add a spoonful of cornstarch, whisk and set aside. Clean and slice ½ pound white mushrooms. Melt butter with some EVOO in a sauce pan. Add white ends of one bunch of scallions (diced) and saute. Add the mushrooms and continue cooking. When they begin to release their liquid season with salt, pepper and a pinch of tarragon. Add wine and broth, whisk well, and simmer for twenty minutes. Add zest and juice of one lemon. Taste for additional seasoning and serve over chicken.

Pork Tenderloin with Mushroom and Wine Sauce

As it turns out people are actually still coming over here DESPITE my intense neglect. I've decided to try and post more regularly. I fixed dinner for Precious Oldest and friends last night, here is the menu.

Pork Tenderloin with Mushroom Sauce
Wild Rice
Asparagus

Two pork tenderloins, about a pound each. Mix together a good spoonful each garlic salt, cracked black pepper, thyme*. Sprinkle over pork and and rub in well. Leave to sit at room temperature for half an hour.

Heat two pats butter and some EVOO in a good sized sauce pan. Add ½ lb. baby portabellas: cleaned, stems removed, sliced thinly. Cook over medium heat, when they release their liquid season with salt, fresh ground pepper, thyme. Oh, and I threw in a little dry onion.

Mix ¾ C. beef stock, ¾ C. dry red wine and a spoonful corn starch. Add to mushrooms, stir and simmer 20 or so minutes to reduce. (Towards the end taste for seasoning and add a pat of butter to gloss.)

Grill tenderloins at about 400 degrees, 8 minutes per side. Cover with foil and let rest 5 to 8 minutes.

Slice pork and ladle sauce over sliced meat. People - it was awesome.

* I didn’t have fresh on hand so I used dried French Thyme. If you use ground thyme I would use less.