I’m back y’all. Home in my own kitchen with an endless availability of time, ingredients, and possibilities. Tonight’s dinner was kick ass. Straight up. No other way about it. We had friends over for slip n slide this afternoon and when the discussion bounced to my site, a few things came up.
First, I have lovely friends. Anyone who has ever told you that Dallas was snobby, uppity, or all about the money was just plain wrong. I say that because that’s what everyone told me for the first decade I lived in Texas. And I married a boy from smack in the center of Dallas. Yep. HP, baby. I make no bones about the fact that, by nature, I am not an urban person. That said, I love the amenities that my urban lifestyle affords me. The plethora of grocery-ing options, an every day of the week out of this world farmers market, an exceptional aquarium to take my kids to, not to mention our omnipresent selection of dining options. My friends are so dear and so supportive of anything I ever do, I find it astounding. So cheers to Elizabeth, Rachel, and Kathleen. And for all my other Dallas kindred spirits, just because you weren’t a part of today’s discussion doesn’t mean I’m leaving you out. Emily and Genny, COME HOME from Arkansas! (Totally inappropriate for me to whine seeing as I’ve been out of state for FIVE weeks.) So one of the things that my sweet friends and I discussed was the amount of time necessitated by some of my recipes. – This needs a whole new paragraph.
I cook like anyone does a hobby who’s truly engrossed in it. I think about it, plan it, read about it, love every minute of the process. That’s *MY* relaxation. That said, I know there are plenty of people seeking healthy, delicious, quick meals. So my response – EAT MORE FISH! Fish cooks so quickly, it’s almost painless, aside from seeking freshness. Heck I could write my own 30 minute meals cookbook solely containing fish! So if you’re in Dallas, and particularly, if you’re my neighbor, hop on over to our favorite stop Rex’s Seafood Market . I’m a huge lover of Central Market and Whole Foods, but in seafood, go with the guy who specializes in fresh. And for the love of criminy! I can walk there! Who can walk to a place like this that also has their own kitchen? Rex’s has fresh fish flown in every day, I think like around 16 kinds each day, and he can get you live lobsters, as long as you call by noon. He’s supplying my lobsters for Sunday’s Gourmet magazine ‘s July cover lobster roll recipe.
Another thing that came up is marketing. I suck at this. And the irony is, I’m actually kicking butt for any previous version of myself. But alas… if you want to grow something, you have to work for it and make it easy for people to join your following. I put a subscribe tab at the top of the main page last week after Kara’s recommendation. Kara’s been near and dear to me since my first few moments in the great state of Texas and her recommendation was spot on. So if you would like to get an email each time I update, click that link or the one at the bottom of this post and follow me in near real time. And while you’re at it, if you’re in the market for stationary, contact Kara . She’s owned a paper business and now she’s designing her own stationary. I’m certain if you’re looking for something unique and personal, she’s your gal! My friends also recommended that I make a facebook page, so that’s going up tonight. I feel a little tool-ish, but all said, I really want to connect good friends with good food and spread the love. So if you’re inclined and a facebooker, click here  to become a fan of dinnerandconversation.com.
If you’re not from Texas or perhaps Louisiana, you may have never eaten Redfish. I *think* that Texas Redfish is the same as a Red Drum if you’re familiar with that. If not, these fish are frequently caught off the Gulf Coast in the Texas and Louisianna waters. When cooked, it mimicks a slightly more sturdy red snapper or grouper. Redfish doesn’t show up on my iphone Seafood watch app, so maybe it’s not available on a large scale, or maybe it’s cool – at least we know it’s not on the black list. When the boys go fishing in Texas, this is what they bring home, and it’s phenomenal. Zero fishy taste at all, yet meaty enough to hold up to a grill.
Blackened Redfish with Wine Lemon Butter Caper Sauce
2 lbs redfish fillets
Cajun’s Choice Blackened Seasoning
4 tbsps butter, divided
2 shallots, finely chopped
3/4 c. Sauvingon Blanc (I used Rodney Strong)
2 tbsp capers
2 tbsp lemon juice
3/4 c. water
3/4 tsp kosher salt
1/2 tsp ground white pepper
1 tbsp fresh finely chopped Italian parsley
Preheat oven to 425 degrees. Rub rinsed and dried redfish with olive oil on both sides. Sprinkle cautiously with blackened seasoning on one side (this stuff is hot! if hot’s you’re thing go for it, but I live in Texas and I’m cautious!) Place fish, blackening side up on a grill pan in oven. Cook 6 minutes or until approaching opaque.
Meanwhile, melt 2 tbsp of butter in a skillet, add shallots and sautee 4 minutes on medium heat, until soft and fragrant, watching to prevent burning. Add wine, stir, let reduce, one minute. Add capers and lemon juice, cook 1 minute, then add 2 additional tbsps of butter. Stir until incorporated, then add water, reduce 2 more minutes and season with salt and pepper.
At this point, you can turn off if necessary and re-stir just before serving. Broil fish 1 minute for color. Add parsley to sauce, stir and serve topping fish.
Serve with super simple couscous and ask your spouse to prepare the salad – or cook in advance. Fish cooks fast and requires attention, your entire entree is prepared in 15 minutes.