Monday, January 30, 2017
I had some dental work done and decided to have fish as something soft I wouldn't really have to chew. I got a couple of rockfish fillets and was considering how to poach them, when I hit on this idea and went out back to cut some celery.
I made a bed of celery, including the leaves, at the bottom of a skillet. In went the juice of half a lemon, about a cup of water, and a couple of tablespoons of gin (I didn't have any white wine). I put a lid on it and got the mixture simmering, then turned down the heat to low.
The fillets were fall-apart tender and aromatic without being spicy. I flavored them with some kind of new dill paste I had gotten for free. I know the promo was so you would decide you love the brand and would buy it in the future. It's kind of a meh product, and I could have sprinkled dried dill into the water for the same effect. Still, not a bad dinner.