Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! I love the simplistic elegance of this dish! I’m in the same boat about the price of fish – but I still try my fish in 2-3 times a week. Alisa is also a professional recipe creator and product ambassador for the natural food industry. The stock and … Add white … If the sauce is sounding too French or complicated, don't let that scare you off. each), fresh or thawed, ½ cup white wine (sauvignon blanc or chardonnay), 2 tablespoons extra-virgin olive oil (can substitute dairy-free buttery spread, if desired). Never tried steaming so maybe that will work better for me. Today, fish is one of my favorite foods, and I love it when fresh prepared using a simple cooking method, like in this pan-steamed fish recipe with lemon white wine sauce. Add the fillets to the pan, skin side down. Get our cookbook, free, when you sign up for our newsletter. It isn’t as cheap as picking up some frozen swai at a large grocery store, but it is fresh wild caught fish, and then it is a lot of fish in my freezer that I get to play with. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. One-Pan Steamed Fish with Lemon White Wine Sauce. When the roux is light brown, add the wine. In a saucepan, melt the butter over medium low heat. This pan-steamed fish takes just 4 to 5 minutes to cook (seriously!) Thanks! It is a variation on a sauce veloute (Vel-oo-TAY), which is an enriched roux. Serve the fish drizzled … Season it with the salt and pepper. dry white wine, butter, olive oil, pork tenderloin, whole wheat flour and 5 more Walleye With Pecan Butter Sauce----Fish Food.com butter, garlic powder, lemon juice, white … Fish stock can be found in most grocery stores or even specialty fish stores. Serve the fish with the sauce either poured over or served on the side. Add the white wine, lemon juice, and fresh parsley, season with salt and pepper, and cook and stir for 1 minute more. I love this meal! Once in a blue moon, we had salmon (it was relatively cheap in Oregon at that time), but I think I was too young to fully appreciate what it had to offer. It may thicken up quite a bit immediately, so add the stock and mix well. and the lemon white wine sauce needs only 5 minutes or so more. This looks great! Cover pan tightly and cook for 4 minutes, or until the fish is lightly translucent in the center, checking at the thickest part. Save my name, email, and website in this browser for the next time I comment. Serve it over rice or quinoa (to catch all of that delicious lemon white wine sauce) and with a side of your favorite seasonal steamed vegetables for an easy, healthful “any night” meal. This is such a gorgeous dish! and you'll have a fish stock! I’m a big fish lover! While the cost can deter me at times, I find that I really don’t need a large piece to be satisfied, so one fish can actually give us two meals, and even three sometimes. When you have finished pan-frying or sauteing your fish or seafood, add 2 more tablespoons of whatever oil or butter you cooked the fish with, scraping any browned bits off the bottom of the pan with a wooden spoon. Remove from the pan and let rest a minute; it will finish cooking from the retained heat. Looks like a great way to cook fish. You can always sub in another stock if you need to, but adding the right stock makes your whole dish one step better. When these events come around I’ll buy a whole salmon and have the shop cut & wrap it for me. When cooking with fish stock it's important to use the appropriate stock for your dish, i.e., shrimp stock for shrimp, lobster stock for lobster, fish stock for fish. Mix well and scrape any browned bits off the bottom with the wooden spoon. The cost of salmon is the same as a nice apartment in NYC. When you have finished pan-frying or sauteing your fish or seafood, add 2 more tablespoons of whatever oil or butter you cooked the fish with, scraping any browned bits off the bottom of the pan with a wooden spoon. I always have trouble cooking fish just right. This is a basic, classic sauce that every fish and seafood home cook should have under his or her belt. Simmer until slightly thickened, the sprinkle on lemon zest and a little freshly chopped parsley before serving. Love this simple technique for cooking fish. Let this cook and stir often until it turns light brown; you are making a roux (pronounced "roo" in case you were wondering). Add garlic, white wine, stock, cream, salt, pepper and parmesan. Bring this to a boil over high heat. I adore fish…we have it a few times per week but I’ve never steamed it! That’s crazy! It tends to be much higher in omega-3 fatty acids and more sustainable than most farmed fishing methods. Looks divine! Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Ask your fishmonger for fish heads or parts for a stock. Go Dairy Free is the leading website for information on the dairy-free diet. Turn the heat to medium-low and sprinkle in the flour and mix well with a fork or wooden spoon. I haven’t tried steaming yet and I’m going to change that!! I need to go there . Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa, The grocery store down the street will offer Alaskan fish events, where they purchase a huge haul and have it shipped overnight. Create a quick reduction sauce with the remaining liquid by adding the wine, oil, garlic and herbs to the pan.