This dish reminds me of the book ‘Blueberries for Sal’ that my kids liked me reading years ago. You may have heard that much of the country fell under a massive snowstorm last night, and we southern West Virginians got dumped upon, as well.
This giddy Cleveland girl welcomes snow whenever possible, and dinner celebrated this auspicious occasion with a special twist.
Enter the blueberries. I had decided to pan fry some pollack fillets in some melted butter and cajun seasoning. Usually, I add a little lemon squeeze near the end of cooking. But, I was out of lemons (and limes). The fish needed something, but what? (I’m sure Kaukab would have told me.)
A quick look-see in the fridge popped up some blueberries and maple syrup. Bingo! I would make a blueberry sauce for the fish fillets. Here’s what I did: After cooking the fish and removing from the iron skillet, I added 4 oz. of blueberries to the butter remaining (I had started with 3Tbl.) and on medium heat, stirred lightly. I added a drizzle of the syrup and about a tablespoon of balsamic vinegar. (If I had a lemon, I would have added some of the zest, as well.) Cook and stir until berries soften, about 5 – 8 min. Pour over fillets.
This dish really took on a Sweedish feel. Buttery, fruity, savory–all at once. I love dishes like this, where you make due with what you’ve got. Something of a mantra with Kaukab, no doubt.