This is summer food. Not too heavy, not too hot and perfect to eat on the patio on a balmy summer evening. Light a beach-scented candle, close your eyes and you’re at a seaside retreat.
Speaking of summer food, I started making my summer bucket list the other day, attempting to keep things real, especially after last year (you can read about it here) I really shouldn’t call it a bucket list, more like an “idea list” that way, there is no pressure to complete any of it.
Because who wants pressure in the summer? Not me. This is the most pressure I want:
Take it easy…no running around- there are no schedules of dismissal to adhere to, there is no deadline for homework and pot lucks, and I can stay in my jammies if the need arises.
No mental lists running around in the middle of the night about clean school uniforms, enough lunch foods to pack, or rushing to the ATM for field trip cash.
I love no running.
Of course there are still the daily tasks, work, and outings to tend to… but in the summer everything takes on a lighter feel… the pressure is off, or lessened in some ways. And, there are some things that you just can’t do in the winter that you get to do in the summer….
Like I said this is a perfect summery food, and you can use any firm white fish. I used Golden Tile fish, but I am fully aware that at $17 a pound, that may not be too budget friendly. (My husband caught ours, so it was free)
You could even do this with chicken, (I have many times before) ~ it’s just as delicious.
- 1 pound firm white fish or chicken filets
- 1/2 cup flour
- 1 egg, beaten
- 1 cup Panko bread crumbs
- 3 TBS butter
- 2 TBS flour
- 1/2 cup dry while wine
- 1 cup milk or cream
- 1 tsp lime zest
- 1 tsp lime juice (fresh)
- 1/4 tsp garlic powder
- 1 tbs Parmesan cheese
- 3 tbs capers
- chopped scallions and tomatoes for garnish
- Dredge the fish or chicken in the flour, then the egg and finishing with the crumbs, season with salt and pepper.
- Pan fry in a small amount of oil over medium high heat until golden and cooked through (4-6 minutes per side)
- Set on platter and keep warm.
- Meanwhile melt the butter over medium heat, stir in the flour to make a paste and add the milk
- Cook until mixture begins to thicken and add the wine.
- Add the garlic powder, lime zest and lime juice.
- Season with salt and pepper to taste.
- Pour sauce over fish (or chicken) and garnish with tomatoes, capers and scallions.