Occasionally, I cook.

[lagilman]

So, I had this fillet of striped bass that I needed to make for dinner. And I'm stressed and tired and I really didn't want to be fussing, but I also didn't want it to be, y'know, boring.

So I figured, let me grill it - nice and healthy - and then make a quick-n-dirty sauce. Sauce makes everything fancy, right?

Now...what do I have that might work, that I haven't used recently? ooo, there's that balsamic vinegar, and I just picked up some lemongrass, and....

2 T. garlic butter (made last week) + 2 T balsamic vinegar w/ maple syrup + 1 t. ground lemongrass + 1 T water + sea salt and white pepper, melted and cooked together until just simmering, poured over pan-fried fish. Served with sweet corn.

O.M.G.

Reader, I licked the fricking plate.

The sweetness of the maple syrup and the bitterness of the lemongrass and the bite of the pepper and the mellowness of the garlic set against the solid, almost creamy flesh of the fish, and... yeah. Oh yum.

Served with a glass of dry white Graves.

(aside: I am a Graves fangrrl. Red and white. Just FYI. :-D)

Comments

[princejvstin.livejournal.com]

That sounds very tasty!

[jhetley.livejournal.com]

Good thing I sit well back from the keyboard, so drooling still allows me to type . . .

[neadods.livejournal.com]

Yum!

[fakefrenchie.livejournal.com]

"with a glass of dry white Graves"

What was the chateau?

[lagilman]

Château Le Bonnat, the 2010 Jeansotte. It was good but not amazing, which is ok for a $15 bottle. :-)

[fakefrenchie.livejournal.com]

Thanks for the tip! I want to try it.

[fakefrenchie.livejournal.com]

It was $9.78 in France, so you got a good price.

[http://users.livejournal.com/la_marquise_de_/]

Graves is wonderful.
The fish sounds pretty good, too.

[equesgal.livejournal.com]

Graves? I'll have to go look it up.