Fish - Pretty Much Vegetarian

One time a coworker told me, "sometimes I get tired of just eating meat and really need to mix it up". Without thinking, I just responded, "yeah, me too". He busted out laughing and called me a liar. It's true, my favorite thing to do is eat steaks and pork chops. I don't really get tired of it and after doing this for many years, it still feels a little celebratory every time. However, I do have a really sweet woman that I spend a lot of time with and she actually does get tired of just eating slabs of meat all the time. So, in the summer I try to mix it up and cook fish regularly to have more vegetarian meals (you see what I did there).

We try to keep a pretty good stock of excellent local shrimp and fish filets from Locals Seafood and we always have South Sixty Salmon filets and sockeye salmon. When I don't have a great deal of time or don't feel like putting forth a lot of effort, I'll cook some fish, toss a green salad and put out a bowl of pickled stuff. The secret to excellent fish is a classic 1970's ingredient - Wondra Flour. It's just super fine flour that you can pick up at any grocery store. I salt and pepper the fish and then dust it with Wondra. The Wondra is great, in that it doesn't cake and doesn't get gummy in the pan. It adds a nice, crisp browned exterior to the filet and once you do it, it's hard to go back. If I want to elevate the dish just a bit, my go to pan sauce is a beurre monte, the classic French pan sauce of butter and water. It doesn't get any easier and its delicious. 

After Labor Day, which hopefully included lots of good meat, maybe you want something lighter this week. If so, we have options. If you are like me, we will obviously have all the standard, bountiful cuts - and a LAMB!