Fishing Trip and Beurre Blanc

My Dear and Darling hubby, Steve, went deep sea fishing yesterday. It ended up being on of those days when they just couldn't find the fish. After spending years fishing with my dad, I sure know how that goes! Fortunately for Steve, he loves being out on the ocean, so even though the day was a bust, he had a great time on the boat!

He did catch one large mouth sole (AKA flounder), and after running the numbers on the cost of the boat trip, the fishing license, and the bait fees-oh and the full tank of gas to the coast and back: the little guy actually cost us $400 per pound! (We only got 3oz. of edible fillets from him.) Here is the little guy:

And after I cut "him" open I found sacks of roe, so he was in fact a she....oh well it's still lovely fish. The good news it that I had prepared Crab and spinach stuff poblano (Chili Rellanos) pepper for dinner as well. So we shall have the little fishy as our side dish and the pepper as our main!

I'm making a beurre blanc sauce tonight to go with the fish. it is, hands down, my favorite sauce for cold water white fleshed fish.

Lemon/Caper Beurre Blanc

juice and zest of one lemon

1/4 cup dry white wine

1Tbs. minced shallots

1 clove garlic-crushed

4 oz. butter-at room temp.

2 Tbs. capers

salt to tates

Combine lemon zest, juice, wine, shallots, and garlic in a small sauce pan. Simmer until you have 2 Tbs. of liquid left. Strain through a tea strainer back into the sauce pan. Cut the butter into 8 chunks. warm the lemon mix to about 110F (use a thermometer). Remove from the heat and quickly whisk in the butter all at once. fold in the capers and taste. Adjust the seasoning if you need to with a little salt. Use immediately.