{"id":756,"date":"2015-10-31T10:39:00","date_gmt":"2015-10-31T10:39:00","guid":{"rendered":""},"modified":"2015-11-01T03:21:32","modified_gmt":"2015-11-01T03:21:32","slug":"recipe-buttered-fish-in-white-wine-with-homemade-cranberry-sauce","status":"publish","type":"post","link":"https:\/\/pantryparatus.com\/articles\/recipe-buttered-fish-in-white-wine-with-homemade-cranberry-sauce\/","title":{"rendered":"12 Minute Recipe: Buttered Fish in White Wine with Homemade Cranberry Sauce"},"content":{"rendered":"

I originally posted this recipe in 2013, and it is a family favorite.\u00a0 Yesterday, I served it to a last-minute house guest who made 2 major comments: it was delicious and he’d “have to remember this recipe” himself, and that he would never have thought to pair a cranberry sauce with fish.\u00a0 It definitely has a Norwegian taste combination that is a sure hit with family and guests alike!\u00a0 If you’ve not made this one, plan it for a busy day this week when you know you won’t have time for more than a…12 minute meal!<\/em><\/p>\n

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Buttered Fish in White Wine with Homemade Cranberry Sauce<\/span><\/p>\n

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\"Buttered<\/span><\/p>\n

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Do not make the mistake of reserving cranberry sauce for the annual turkey alone.\u00a0 This late-autumn delight\u00a0 adds color and a pop of flavor. <\/span><\/p>\n

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\"Cranberries<\/span><\/p>\n

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I frequently saute fish in butter; it is fast and delicious.\u00a0 And it’s butter.\u00a0 ‘Nuff said.\u00a0 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.\u00a0 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.\u00a0 <\/span><\/p>\n

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\"Buttered<\/span><\/p>\n


\nI have a kid that hates fish.\u00a0 I actually took a picture of him the other night with this dinner, because he not only ate it, he asked for seconds.\u00a0 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.\u00a0 This might be a blessing if you have strong fish and need to kill the “fishy flavor”. <\/span><\/p>\n

Time:<\/strong> Start to Finish, only 10-12 minutes!<\/em>
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The Fish<\/strong>
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  • 1 pound of cod, tilapia, etc<\/span><\/span><\/li>\n
  • 2 Tbs real butter<\/span><\/span><\/li>\n
  • 1\/2 cup white wine<\/span><\/span><\/li>\n
  • salt, pepper to taste
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    Saute the fish in the butter and wine, only turning once to avoid breaking the filets.\u00a0 Approximately 3-4 minutes each side.\u00a0 Salt & Pepper them. <\/span><\/span><\/p>\n

    The Sauce<\/strong>
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    \u00a0This is the most basic, traditional cranberry sauce ever, and it will only take 10 minutes. <\/span><\/span><\/p>\n

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    • 1 lb of fresh cranberries, washed.<\/span><\/span><\/li>\n
    • 2 cups of organic sugar<\/span><\/span><\/li>\n
    • 1 cup water<\/span><\/span><\/li>\n<\/ul>\n

      Boil the cranberries over medium heat in the sugar and water until all of the cranberries split open (pop!).\u00a0 This takes approximately 10 minutes, but if you stir it a few minutes more it will thicken very nicely.<\/p>\n

      Serve this meal with some greens, or a made-ahead salad and you have the fastest gourmet dinner ever!<\/em>
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      Buon appetito<\/em>,<\/span><\/p>\n

      Chaya<\/span><\/p>\n

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