Grilled Salmon with Seasonal Pomegranate Sauce...

Don't let this scare you, the sauce is simple to make, and once again it's easy!  Even me mate JB could do it! :-0)"

I served this dish with seasonal greens and roasted potatoes...

You decide on what you're going to serve with this.  I'm just going to tell you how to cook the fish and make the sauce.

Sauce for two:
1 cup white wine
1/4 cup fish or vegetable stock
Juice of one ripe pomegranate
1 tablespoon butter

Get sauce ingredients ready now!

If you're going to grill or BBQ the salmon, you can leave the skin on, otherwise take it off.  Cut salmon into portion size pieces and as usual season well with sea salt and black pepper.

Get your grill or saute pan hot, add oil if using a pan.  Now the trick here is to only turn the fish once, and to cook the presentation side first, and the skin side second!  Oil your grill and place the fish on hottest part of the grill, or place your fish in a hot pan with oil.  The only difference in cooking fish on a grill vs. a saute pan is you want to keep the fish moving a little bit, by shaking the pan once in a while.  Once you're comfortable that the first side is done and has some color, turn it and cook for about a minute or two, then finish in oven set at 325*.  This will give you time to make the sauce, but act quickly.

In a hot saute pan over high heat, add the wine and reduce by 2/3rds its volume, then add the stock and do the same.  Now add the juice and reduce until you have about four tablespoons of sauce.  Now turn off the heat and add the butter, and shake the pan in a back and forth motion, until the butter melts and you start to have a nice shine to the sauce.  You will know the shine when you see it, go with your gut!  Remove from the stove at this point, and sauce your fish.

Bon Appetit!

Good Fats - Bad Fats...

Whether you want to believe it or not, FAT is essential to our existence!

In the photograph are some good fats.  Coconut oil, olive oil, extra virgin olive oil and butter!  According to my research, (which by the way you can see who's saying what in the side bar of my blog, entitled Research), these are the only fats that are good for us, and they help keep the heart and joints happy!

We are so lied to in this country, by people that just want to sell you something to get rich!

According to Dr. Mercola, at www.mercola.com,  Wesson Oils has a class action suit against them.  Apparently 95% of their oils, including vegetable oil, canola oil, corn oil and best blend, contain GMO!

Incidentally, you should never consume canola oil, which is made of rapp seed oil, which is a member of the mustard family!  Like what mustard gas was made of!  You gotta love corporate greed...

Bon Appetit!

Rock Cod with a White Wine Butter Caper Sauce

Don't be afraid of cooking fish -- the secret is having a good, heavy, shallow pan, and having the oil or butter hot!


Recipe for two:
Two 1/3 pound pieces of fresh rock cod, skin removed
A good pinch or two of salt and pepper
1/2 cup all purpose flour
About two tablespoons olive oil for cooking

Sauce:
1/2 cup white wine
1/2 cup vegetable, chicken or fish stock
2 tablespoons capers, rinsed and dried
1 tablespoon butter

With fish already cut, cleaned, floured and seasoned, get your pan and oil nice and hot. Then add the fish, presentation (nice) side down, and shake it back and forth to keep it from sticking. Once it's seared the chances of it sticking are slight.

When it's cooked half way though, turn the fish with a good, wide, steel spatula and cook until it's almost done, then remove from pan, place on an oven plate, and finish in the oven.

Now wipe and/or scrape out your pan so it's free from bits of cooked fish, return pan to high heat. When pan is hot, add wine and cook until liquid is reduced by half, then add the stock and repeat the same steps. When you're happy with the amount of liquid, turn the heat off and add capers and butter, once again shaking the pan back and forth until the sauce has a nice shine. Do not add any heat otherwise the sauce will break.

Bon Appetit!