As I’ve mentioned before, my husband and I are trying to eat fish (not fried) at least once a week. Mostly, this has been salmon, a fish newer to us than some white fish such as haddock, cod, and walleye. I found a recipe calling for halibut but I picked up haddock by mistake when I went grocery shopping. The haddock was flash-frozen and vacuum-packed. Once thawed it had absolutely no fishy smell at all and cooked beautifully.
The recipe I used was entitled Meyer Lemon and Dill Fish Parcels and was found in Cooking Light’s 5-ingredient 15-minute recipes. CookingLight has many healthy and delicious recipes and I’ve used their publications often to find a yummy meal. Online the exact same recipe can be found, here, on myrecipes.com.
This recipe was easy to prepare and I thought it was yummy. My husband didn’t really care for it. He felt it was bitter and had too much lemon. I wasn’t able to get Meyer Lemons and obviously I bought the wrong type of fish but I don’t think the fish mattered. I think the bitterness was from the lemon rinds. It was also very liquidy. The fish cooked extremely well and wasn’t dry. But, it was definitely bitter. I’d like to try it again with the Meyer Lemons. My hsuband doesn’t really want to have it again. So, I’ll have to make it when he’s not home! We had simple accompaniments of rice, steamed asparagus, and a tossed salad (not shown).
I should have followed up with a sip of the Limoncello I featured last week. I have yet to taste the store bought Italian apertif.
What fish do you like to cook? Leave me a note in the comments!
Ciao! Mangia bene!