Fishing Opener: What You Should Do

I promised on Facebook that I would detail the classic French beurre blanc( white butter") recipe for fish caught on fishing openers.

Dredge fish filets in flour, fry in half butter and olive oil ( or canola or soybean, usually identified on the label as vegetable oil) for 2 to 3 minutes on med to med high heat until golden , turn, saute a minute or two and remove from pan. The general rule of thumb in cooking fish is 7 minutes per inch of thickness of fish. Do the math. You want it on fairly high heat to get it brown, and turn the heat down after you flip the filets.

After you remove the filets from the pan, pour off excess oil, add a cup of any white wine and cook on med high heat until reduced by half, add chopped parsley and garlic, or tarragon, or garlic and sage, remove pan from heat, add 3 or 4 pats of cold butter and swirl pan in a circular motion until butter pats are melted and pour over filets. It is a luscious sauce, redolent of herbs, pan debris, and butter.

Accompany with starch( potatoes, rice, couscous, etc)..., and fresh cooked vegetables - broccoli or asparagus, or green beens) or in more traditional shore lunch style w/ baked beans w/onions, bacon, and jalapenos and fried potatoes. Add onions and peppers and garlic to the potatoes.

Accompany with your favorite beer or wine - a pinot noir or chardonnay - and enjoy.

Coffee, cognac and cards before bed. In moderation, of course. You are about 60 or more and you don't want to crawl into the wrong bed.