When
I packaged the tuna that I used for the Grilled Tuna Mediterranean, I packaged
it with a piece of snapper for Bev and Madison, but with Bev gone we still needed to eat it - Madison’s favorite fish is
made with a lemon, butter, caper sauce.
My asparagus is coming in and when Debbie from "A Feast For The Eyes" posted her recipe for roasted asparagus with lemon,
a one pan meal idea was born - with Bev gone and me doing all of the dishes, this becomes a priority.
Madison
and I both thought both the fish and asparagus were very good and while she
usually eats very light, said she could eat more, if there had been any. The flavors of the fish and asparagus both
came through nicely and this recipe will definitely be used here again, perhaps
with a little chicken stock included at the beginning to create more sauce.
This
meal was just too easy with only a few items.
Ingredients:
1
snapper filet
Butter
at room temperature
Big handful
of trimmed asparagus spears
6
lemon slices
Capers,
drained
Olive
oil
Salt
& pepper
Procedure:
- Preheat toaster (or big) oven and spray a pan or dish with cooking spray.
- Season the fish with S&P, spread the top with butter, and lay skin side done in the dish. Add capers to taste, and top with three lemon slices.
- Toss the asparagus with oil, season with S&P, add to dish and top with lemon slices.
- Bake until thickest part of fish reaches 135* (about 20 min).
- Carefully remove fish to a cutting board, cut into two pieces and plate.
- Toss the asparagus in the pan juices and plate.
NOTE:
After overcooking the tuna the other night, I pulled the fish at 125* (15 min.
cook time) and it would have been under cooked in the center for most eaters (which is why I put 135* and 20 minutes in the recipe). I gave Madison
the thin end and it was just right for me and obviously her as well.
Photos
best if enlarged by clicking on them.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
4/12/13
meal date
We enjoy fish several times a week and this looks fantastic Larry. Glad to hear Madison's taste now include fish. You're turning that girl into a gourmet :)
ReplyDeleteSam
I love lemon caper sauce. This sounds like a perfect Spring meal. Can't you get Madison to help you with some of those dishes?
ReplyDeleteI am with Madison, love that lemon and caper combo... and I do like to grill fish, yours sure do look good... have a great week
ReplyDeleteCan't go wrong with lemon caper sauce on fish.. it's like it was meant for each other :)
ReplyDeleteLarry, Nice looking dinner... I'm with Madison on this one! You needed 2 fillets for sure plus double that great looking asparagus! Take Care, Big Daddy Dave
ReplyDeleteI think it looks lovely. Sometimes simple recipes are the best recipes.
ReplyDeleteFabulous meal, Larry.... YUM--I'd love it, and like Madison, I'd probably want some more... Love Snapper and Asparagus.... BOTH are so good for us also!!!!! YUM...
ReplyDeleteHave a great day--and thanks for your thoughts on introvert/extrovert......
Hugs,
Betsy
It looks good; I'm glad you've got Madison eating a wider variety of foods. Oh, and I like the new look of your blog, too.
ReplyDeleteYou've wonderfully demonstrated that sometimes simple meals are the most delicious.
ReplyDeleteI love how all of these components work so well together! All that lemon sounds awesome.
ReplyDeleteCapers, lemon and butter on asparagus are the most perfect ingredients so that the flavor of the asparagus is enhance and not smothered! I'll print this one too Larry, for the asparagus that is ripe in my garden now as well.
ReplyDelete