My parents are here, safe & sound! We went out yesterday to David’s Bridal so I could try on bridesmaid dresses for a wedding I’m in this October. I appreciate their opinions and Mr. Prevention dodged that activity, which he was very pleased about.
We came home to enjoy an evening of Chianti straight from Italy (one huge perk to Mr. P having lived overseas for a few years!), artichoke dip, bolognese, rosemary rolls, and whole wheat skillet cookie. With a larger group than just Mr. P and I we seized the opportunity to use our formal dining room.
The table was my Grannie’s which has been passed down to me. It is a gorgeous, glass-top table with stunning high-back black and white chairs. It is a stunning piece of furniture that obviously holds a special place in my heart.
But before I move on to last night’s amazing recipes, I’ll finish up last week’s menu! Plus, I still need to calculate the nutrition information for everything 😉
I mentioned recently that we have been eating inadequate amounts of fish as of late. And I don’t know why, we love fish! To solve this, I planned 2 fish meals last week: Poached Salmon Pasta Salad and this baked perch (I thought I bought tilapia, but it was perch) which I topped with a White Wine & Lemon Sauce to season things up. Delicious!
White Wine and Lemon Sauce slightly adapted from Gourmet Betty
1 Tbsp olive oil
1 shallot, roughly chopped
1/2 cup white wine (I used Pinto Grigio)
2 Tbsp butter Smart Balance Light
2 Tbsp fresh Italian parsley, chopped
In a sauce pan, heat olive oil over medium heat. Saute shallots until softened and beginning to color, about 1 1/2 minutes.
Add wine, increase heat to high and bring to boil, boil until reduced to 1/4 cup, about 3-5 minutes. Remove sauce pan from burner and pour into another container, such as a coffee mug or creamer, through a small strainer to strain out the shallot. Discard shallot.
Whisk in butter and parsley. Squeeze of half a lemon. Set aside and keep warm until the fish is done. Yield: 8 servings (1 tablespoon per serving).
Nutrition Information (per tablespoon): 39 calories; 3 g. fat; 0 mg. cholesterol; 24 mg. sodium; 0.5 g. carbohydrate; 0 g. fiber; 0 g. protein
Result: This was a wonderful, simple seafood sauce that could go on any seafood, really. I love the savory wine and shallot with the bite of the wine and lemon, it was a nice balance and came together quickly. To save a step and add more texture, I would leave the shallot in the sauce next time. No reason to toss it! Enjoy!
Mom and I already worked out today and we’ve watched several episodes of Bobby Flay’s Throwdown while munching on fresh strawberries and Blueberry Breakfast Cakes! Are you seeing a trend here? LOTS of upcoming yummy recipes!! Keep an eye out!
We are off to the North Market in Columbus! I’ve never been, I’m excited! I am taking the night off and we have a 7pm reservation at my favorite restaurant tonight 😀
Question: If you’re a fish eater, what fish is your favorite?
I like changing things up, but I just love salmon…
Hope it’s as beautiful there as it is here! (FINALLY!)