I got home the other evening to find that not only had I forgotten to plan anything for dinner, I also had nothing thawed.
My eyes eventually landed on two small pouches of fish, which I knew would thaw in just a few minutes in a water-filled sink.
While the fish defrosted, I whipped up a tangy little marinade from this-and-that.
Hoping just to come out with something edible and with no greater expectations, imagine my surprise when Hubby gave it a four-star rating and asked when we could have it again! I have to admit, too, it was pretty dang good.
Note: The only FIVE-star rating Hubby’s ever given is for my homemade meatloaf (here are some links to printer-friendly versions of my Original Recipe & the absolutely divine Cheese-Stuffed Variation Recipe). Hubby says if that is a five, then the best
any other food in the world can ever hope to be is “almost as good as Grace’s meatloaf” (a.k.a., four stars). 🙂 Aww, shucks.
Begin by thawing (4) 2-ounce boneless pollock (or cod/haddock) fillets. They can thaw very quickly in the sink under a small stream of running water, or in sealed packages in a large bowl of water, refreshed every few minutes.
Warm a skillet over MEDIUM burner heat. In a small bowl or spouted cup, melt about 2-3 Tbsp. butter/margarine.
To the liquid butter, add 1 teaspoon minced garlic pieces and 1 teaspoon dried dillweed. Mix well. Stir in 1 tablespoon steak sauce (my heart belongs to Country Bob’s All-Purpose Sauce–click here to get a manufacturer’s coupon for a free bottle!) and if, desired, about 1 teaspoon shredded fresh parsley.
When fish is skillet-ready, pour butter mixture into pan first, immediately followed by fish. (Careful–any higher than MEDIUM heat and you’re liable to get popped at by grease!)
Allow fish pieces to brown for 4-5 minutes per side, or until outside is brown and carmelized and inside flakes easily.