What’s Cooking

We eat a fair amount of fish – particularly cod, haddock, halibut, and salmon – in our house. The one thing I discovered with most fish is that the simpler the recipe the better. Grilling or bake yields the best results. My friend Shelia shared this simple recipe for Lemon Sauce which is a great accompaniment to grilled or baked fish. It also works a treat with shrimp or, should it be available and affordable, lobster.

Lemon Sauce for Fish
Luscious Recipes
Serves 4
Prep time: 5 minutes
Cook time: 5 minutes

Ingredients
1/4 cup unsalted butter
2 cloves garlic, minced
1/2 cup chicken or vegetable broth
1/4 cup fresh lemon juice
Zest of 1 lemon
2 tbsp chopped parsley
Salt and Pepper to taste

Directions
Melt the unsalted butter in a small saucepan over medium heat.
Add minced garlic and cook stirring until fragrant – about 1 minute.
Stir in broth, fresh lemon juice, and lemon zest.
Bring the mixture to a simmer and cook for 3-4 minutes.
Stir in chopped parsley and season with salt and pepper to taste.
Remove from heat and allow to cool slightly.
Serve the warm sauce over cooked fish or seafood.

The word for April 30^th is:
Fish /fĭsh/: [^1. noun ^2. verb]
^1.1 Any of numerous cold-blooded aquatic vertebrates characteristically having fins, gills, and a streamlined body and including the bony fishes, such as catfishes and tunas, and the cartilaginous fishes, such as sharks and rays.
^1.2 Any of various jawless aquatic craniates, including the lampreys and hagfishes.
^1.3 The flesh of such animals used as food.
^1.4 A person, especially one considered deficient in something – particularly emotion or empathy.
2.1 To attempt to capture fish for either food or sport.
2.2 To attempt to find out information by sly or nefarious means.
From Middle English, from Old English fisc, from Proto-Germanic *fiskaz (compare West Frisian/Swedish fisk, Dutch vis, German Fisch), from Proto-Indo-European *pik̑sk̑os.