Thanks, Shelby and Dejah!
Those silicone covers are getting to be easier to find. When I first discovered them - mid-summer 2012, I think - they were hard to find and the one store that carried them had trouble keeping them in stock because they were such hot sellers. Now they're much easier to find, and they probably can be found at almost any kitchen store. If not, they can certainly be purchased from Amazon: individually in different sizes and shapes, and sets as well. Here's a set: http://www.amazon.co...n silicone lids The designs keep expanding: round shapes can be lily pads (still my favorite), hibiscus or sunflowers. Ooh, I just spotted red poppy rounds!
Dejah, last night's version of Roadway Inn Fish used these approximate proportions and steps:
1 c. Meyer lemon juice
1/2 - 3/4 stick butter - 4 - 6 tbsp
1-2 tbsp Trader Joe's Aioli Garlic Mustard Sauce
1/2 - 3/4 c water
2 large cod fillets (other firm white fish also works; we do this with swai and talapia, but sole is far too fragile; thin fillets work better than thick)
Preheat an oven to a low (keep warm) setting - last night I used 175F - and put plates in it to begin warming. A warming drawer would also work, but mine is full of pans.
Pat the fillets dry. (Sometimes I've seasoned them with salt and ground white pepper, but last night I didn't bother.) In a large pan, melt ~2 tbsp butter over medium-high heat. When it is melted and just starting to brown, add the fish. Cook just until brown, flip and cook until the other side is lightly browned. Remove the fish to the plates, and put them in the oven to finish cooking.
Keeping the pan heat at medium high, pour in the lemon juice to deglaze. After the brown bits are scraped up and the pan bottom is clean, start adding butter, a couple of tablespoons at a time. Whisk, stir, or use some other implement to keep it mixing. At this point it pays to lower the heat so the sauce is just simmering and the butter doesn't burn. I had a very large pan last night, so the liquids concentrated quickly. Stir in the mustard. As the sauce cooks down, start adding water a few splashes at a time (if pressed, I'd say about 1/8 cup at a time, but it's arbitrary). The idea is to stretch the sauce so that it's not quite so concentrated on the lemon flavor but there's plenty to spoon over the fish. If you put in too much water it'll be thin, and will need to be cooked down. With too little water there won't be enough sauce.
Remove the plates from the oven, drain off any water that may have come out of this fish as it finished cooking, and spoon the sauce over the fish. Serve and enjoy!
Tasting and cooking notes:
- This recipe is decidedly a work in progress. We keep records usually of what we did and what we thought, but at the moment I can't find them, nor could I last night. I thought the lemon was a bit too concentrated in the finished sauce - that's saying a lot for me - and my darling thought it perfect. That's unusual; as a rule I prefer things more tart and he prefers them more sweet. I tamed the tartness with salt at the table; he liked it as was but then added Worcestershire and liked that too.
- Sometimes we use more butter, more mustard, or something to thin the sauce other than water. I suppose the sauce could be thinned with something like broth, or possibly cream, but we've usually ended up with a broken sauce when we tried cream.
- Sometimes we chop garlic and add it to the sauce.
- The Trader Joe's Garlic Aioli Mustard Sauce (yes, I know that's a redundant name) is a favorite condiment we keep on hand, but one could use minced garlic and dijon mustard instead.
- It looks prettier if garnished with minced parsley, but I couldn't be bothered last night.
- I prefer a stainless steel pan for this cookery, so I can get a good fond for the sauce; my darling prefers a nonstick pan so he doesn't have to clean it. I use a whisk to keep the sauce incorporated; he hates dirtying up any more implements than he must, so he uses the spatula.
I'm curious to see whether this explanation looks intelligible to any reader. If anyone has questions or comments, feel free to post them!