Anniversary Dinner In honor of our two year anniversary (and a sale on fish!), we made Baked Basa with Shallot Cream Sauce, Corn with Sour Cream Cayenne Sauce and Asparagus. It was Plate Lickin’ Good! Baked Basa You’ll need: Basa or other white fish, such as tilapia 1 lemon Salt, black pepper, cayenne and dill 1 small handful almonds, crushed into a powder 1 splash dry white wine What to do: Preheat oven to 350° and grease a glass baking tray. Rinse fish under cold water and pat dry. Squeeze on a small amount of lemon juice and season with salt, black pepper, cayenne and dill appropriately. Cover tray with foil and cook 20-25 minutes. When the fish is almost done, uncover and squeeze on more lemon juice and sprinkle with almonds. Add a splash of wine to the pan, then broil, uncovered, on the top rack for about 2 minutes. Shallot Cream Sauce You’ll need: 3 strips bacon, crumbled (more or less, depending on your taste) 1 T butter 1 shallot, chopped 1 handful almonds, crushed into a powder 2 T flour Salt, black pepper and dill 1 splash dry white wine Jarred roasted red peppers in oil, chopped 2 C cream What to do: In a small saucepan, cook bacon, then crumble and remove. In the same pan, heat butter over medium heat. Sauté shallots until melted, then simmer almonds, flour, salt, black pepper, dill, a splash of wine, peppers and cream. Bring sauce to a boil while slowly stirring, then return to a simmer until it thickens. Corn You’ll need: 1 ear corn Water What to do: In a large pot, bring corn and water to a boil. Remove kernels while still warm. Sour Cream Cayenne Sauce You’ll need: 1 T butter Sour cream, room temperature 1/2 lemon Salt, black pepper and cayenne What to do: Melt butter in microwave, then mix in sour cream, lemon juice, salt, black pepper and cayenne until combined. Asparagus You’ll need: Salt Asparagus Water Paper towels Sprinkle asparagus with salt and wrap in several wet paper towels. Microwave about 3-4 minutes until tender. Notes: Be sure to keep an eye on the fish as it cooks so it doesn’t dry out. The objective is to have everything ready simultaneously, so we’d recommend starting with the fish and corn.

Anniversary Dinner

In honor of our two year anniversary (and a sale on fish!), we made Baked Basa with Shallot Cream Sauce, Corn with Sour Cream Cayenne Sauce and Asparagus. It was Plate Lickin’ Good!

Baked Basa

You’ll need:

  • Basa or other white fish, such as tilapia
  • 1 lemon
  • Salt, black pepper, cayenne and dill
  • 1 small handful almonds, crushed into a powder
  • 1 splash dry white wine

What to do:

Preheat oven to 350° and grease a glass baking tray.

Rinse fish under cold water and pat dry. Squeeze on a small amount of lemon juice and season with salt, black pepper, cayenne and dill appropriately.

Cover tray with foil and cook 20-25 minutes. When the fish is almost done, uncover and squeeze on more lemon juice and sprinkle with almonds. Add a splash of wine to the pan, then broil, uncovered, on the top rack for about 2 minutes.

Shallot Cream Sauce

You’ll need:

  • 3 strips bacon, crumbled (more or less, depending on your taste)
  • 1 T butter
  • 1 shallot, chopped
  • 1 handful almonds, crushed into a powder
  • 2 T flour
  • Salt, black pepper and dill
  • 1 splash dry white wine
  • Jarred roasted red peppers in oil, chopped
  • 2 C cream

What to do:

In a small saucepan, cook bacon, then crumble and remove. In the same pan, heat butter over medium heat. Sauté shallots until melted, then simmer almonds, flour, salt, black pepper, dill, a splash of wine, peppers and cream. Bring sauce to a boil while slowly stirring, then return to a simmer until it thickens.

Corn

You’ll need:

  • 1 ear corn
  • Water

What to do:

In a large pot, bring corn and water to a boil. Remove kernels while still warm.

Sour Cream Cayenne Sauce

You’ll need:

  • 1 T butter
  • Sour cream, room temperature
  • 1/2 lemon
  • Salt, black pepper and cayenne

What to do:

Melt butter in microwave, then mix in sour cream, lemon juice, salt, black pepper and cayenne until combined.

Asparagus

You’ll need:

  • Salt
  • Asparagus
  • Water
  • Paper towels

Sprinkle asparagus with salt and wrap in several wet paper towels. Microwave about 3-4 minutes until tender.

Notes: Be sure to keep an eye on the fish as it cooks so it doesn’t dry out. The objective is to have everything ready simultaneously, so we’d recommend starting with the fish and corn.