Another Friday night during Lent, but not another complaint about cooking fish. Tonight we had fresh sturgeon, straight from the local fish place. Auntie was kind enough to provide, so I was motivated to put in some extra effort on this meal. Cooking the fish was pretty straightforward; drizzle on some EVOO, sprinkle on some salt and pepper, and toss it on the grill. Turn once, and remove it when the internal temperature hits 125°F.
The rest of the meal wasn’t so simple and straightforward, and we ended up with a culinary delight for both the eyes and the palate.
The fish was presented on a bed of couscous and topped with a fresh veggie combo of spinach, carrot, onion, and mushroom sautéed in EVOO and white wine. Then a lemon-butter sauce (finely diced garlic and onion sautéed in fresh lemon juice, clarified butter, and white wine with a bit of salt and pepper added for taste) was drizzled over the top of everything.
Auntie declared this meal was “worthy of a fine restaurant” and “mmmmmmmm!!!!!”. She also said something about not expecting me to be able to pull off a meal like this and that it was very different from the flavor profiles normally used around here.
Something tells me she isn’t a big fan of the chile pepper family…