Hi, everybody.
Lori VanderKamp,
of The VanderKamps of Michigan,
visited with the Hawthornes recently.
The Hawthornes are serving.
We've had appetizers - Shrimp Caprese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1vfNwX9Qz0RXl7Jj-6-8DswL9ymo1Ozy_Hr_S63V17lUmFPG9v8T15L2NskaBR0klGa87vv1chMEAc-2BC3YgUpngIx_XdQ8xKnhyphenhyphen7kbsxq7EXQSfKx52gZaCm07sIkZYkY8ag0-VQjfq/s1600/078.JPG)
We've had Caesar Salad and homemade croutons.
Now, I'm on to the main meal.
This involves rockfish in a rum butter sauce
with a fresh fruit salsa.
I love a refreshing fruit salsa to serve with seafood.
Lori VanderKamp,
of The VanderKamps of Michigan,
visited with the Hawthornes recently.
The Hawthornes are serving.
We've had appetizers - Shrimp Caprese.
We've had Caesar Salad and homemade croutons.
Now, I'm on to the main meal.
This involves rockfish in a rum butter sauce
with a fresh fruit salsa.
I love a refreshing fruit salsa to serve with seafood.
I'm going with seedless red grapes,
strawberries, and kiwi.
Simply slice and mix together.
I sliced my rockfish filet into three pieces.
Freshly ground salt and pepper.
Freshly ground salt and pepper.
Heat the skillet over medium high heat.
Add butter and oil -
butter for flavor, oil to increase the smoke point.
Sear filets until almost done.
Maybe a minute each side.
Add a good splash of rum and reduce a bit.
Then add butter, a pat at a time,
whisking into the pan juices,
until you have a nice emulsified sauce.
Spoon sauce over rockfish
and top with salsa.
Stay tuned for the scallops.
2 comments:
Whine, snivel, whine....I want some.
You know where to come!
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