I went home for the holidays and ended up cooking for most of my winter break. Not that I minded, for I love being at home with family and friends and cooking and baking whatever comes to mind for I know they are willing to try anything I make. For the past few months, I have been obsessing over blueberries. I add them to muffins, smoothies, toppings for yogurt or I just end up snacking on fresh blueberries by the handful. With the blueberries on my mind during the holidays, I made a blueberry lemon sauce for a lovely fish dinner for my parents...it was simple to prepare. The blueberry lemon combination had a tangy yet sweet flavor and has always been one of my favorites especially for baked goods but I wanted to cook outside of the box by pairing it with a white flesh fish. Blueberries are a great source of antioxidants and are available frozen, fresh or dried. The blueberries for this recipe were frozen wild blueberries. The cultivated or highbush blueberry is what most of us are used to seeing in grocery stores in the plastic containers. I think the wild type are best for they are small and have an intense flavor. I hope you try this dinner with your family and have a wonderful new year!
Blueberry Lemon Fish
Makes 2 servings
- 2 (3 ounce)white cod filets
- 1 tablespoon butter
- 1 cup frozen blueberries
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 2 large Meyer lemons, juiced
- salt and pepper, to taste
- In a small pot on low heat, combine frozen wild blueberries and water. Stir until blueberries are soft. Add flour and lemon juice and keep stirring until sauce gets to a consistency where is coat the spoon. Set aside.
- Season both sides of fish with salt and pepper. In a large frying pan, melt butter. Place filets in butter and cook quickly, only 2 minutes on each side.
- Place cooked fish on plate and pour blueberry lemon sauce on top