Fish & Blueberries

14 Feb

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.

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