Buttered Fish in White Wine with Homemade Cranberry Sauce
Do not make the mistake of reserving cranberry sauce for the annual turkey alone. This late-autumn delight adds color and a pop of flavor.
I frequently saute fish in butter; it is fast and delicious. And it’s butter. ‘Nuff said. Italians often add a little wine to the skillet towards the end because it’s a great way to scrape up the tasty bits stuck to the bottom, and I personally find that the wine mellows the flavor of the unnamed fish. It also mellows the cast iron skillet when I get to it later; not a whole lotta’ giggles about stuck-fish on my cast iron.
I have a kid that hates fish. I actually took a picture of him the other night with this dinner, because he not only ate it, he asked for seconds. I have digital proof that he has eaten fish! I did not douse my fish in the sauce because I felt that the two flavors complemented each other perfectly; however, as my son pointed out, the sauce can cover the flavor of the fish entirely if overdone. This might be a blessing if you have strong fish and need to kill the “fishy flavor”.
Time: Start to Finish, only 10-12 minutes!
1 pound of cod, tilapia, etc
2 Tbs real butter
1/2 cup white wine
salt, pepper to taste
Saute the fish in the butter and wine, only turning once to avoid breaking the filets. Approximately 3-4 minutes each side. Salt & Pepper them.
This is the most basic, traditional cranberry sauce ever, and it will only take 10 minutes.
1 lb of fresh cranberries, washed.
2 cups of organic sugar
1 cup water
Boil the cranberries over medium heat in the sugar and water until all of the cranberries split open (pop!). This takes approximately 10 minutes, but if you stir it a few minutes more it will thicken very nicely.
Serve this meal with some greens, or a made-ahead salad and you have the fastest gourmet dinner ever!
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