One Fish Two Fish Red Fish Blue Fish

We rarely get snapper or grouper here in the midwest but we do get frozen swordfish. Here is a great way to cook it. It should work with snapper as well as salmon. We pan cook the filets in butter with salt pepper, garlic and lemon juice. By the time the fish is cooked, the butter has turned dark and the dish is called blackened swordfish. The sauce is a reduction of cream, mustard and white wine with a little salt. I should do some experimenting with cheese and fish. It isn't something I have ever put together. Interesting idea.

 

What was this opinion that contained no claim .. silliness - this is how you run from your "Claim/Opinion" .. by claiming not to have one.

 

Bah

 

"Bah" is not support for claim mate ... your position is lost ...