We eat a lot of fish around here- mostly tilapia and salmon. When we lived on the island we were so blessed with fresh fish often. We’d have cobia, flounder, tuna, spanish mackerel, and blue fish to name a few. It was wonderful. Now that we’re inland the fish isn’t quite up to par. Hate to sound like a snob but going into the local grocers and looking at the “fresh” fish really disappointed me. So now it’s back to frozen fish, and an occasional whole salmon from Sams.
Some of our favorite ways to prepare fish is very simple and delicious. Our favorite way to prepare salmon is to pan-sear it with BBQ sauce. Click here for that recipe. I also like to poach it in foil with onions, celery, garlic, lemon juice and lots of dill and then serve it with this awesome sour cream and dill dressing. I just realized that I haven’t done that in a long time. I definitely will make it soon and post all about it. You’re gonna love it!
For the tilapia I like to pan-sear it in a little EVOO and lime pepper, and serve it up with some fresh homemade salsa. Click here for that recipe. One of my favorite sides to anything served/cooked in salsa (fish and chicken basically) is parmesan cous cous. Tilapia also makes great fish tacos 🙂
Making sure we eat fish at least once a week can get a little boring if I stick to the same 3 or 4 recipes. So this week I decided to do something a little different by way of a newburg sauce. Most Newburg recipes combine crab, lobster, clams, scallops, and shrimp: either just one, some, or as many different types of seafood as you want. Mine was very simple as I used only tilapia- but we found it to be very good for an occasional change (it’s quite fattening!).
4 tilapia fillets (feel free to add any seafood you’d like)
1 1/4 cup milk
4 T butter, divided
1/4 dry white wine
1/2 tsp paprika
1/4 cup flour
1. Saute fish in 2 T butter, sprinkle paprika on both sides during cooking. Set fish aside and keep warm.
2. In same skillet, pour in wine and allow to boil and deglaze, picking up all the bits leftover from the fish and butter.
3. Make a roux using the other 2 T butter and flour (I usually just melt the butter in the microwave and whisk the flour into it).
4. Have your milk ready. Add the roux to the wine, whisking constantly, then slowly add the milk (about 1/2 cup at a time) while continuing to whisk. Make sure all is blended and smooth. Sauce should be thick but not too thick. Add milk to your desired consistency, up to an additional 1/4 cup.
5. Add paprika and salt. *Here is where I added some of my Tuscan salt for a little extra something. I have to say that newburg sauce is too fattening to be worth it based on its bland flavor. It needs some sort of va-va-voom! Season as you like with whatever you like- you will not be sorry.
6. Pour sauce over warm fish and stir gently (with the tilapia I did not stir it together because the fish is so delicate).
7. Serve over brown rice.