Phood Phun With Phlip - Parmesan Paprika Fish and Brussels Sprouts with Lemon Pepper Cream Sauce



     Welcome back and thank you for your patience while we were making power moves.

Tonight’s dish will be pretty simple to make and doesn’t take long to make at all.
Mimi came up with this one on the way to making something else, varying a dish she made for us a while ago and throwing a few variations at it.

For this, you will need:
1lb fish, we used Tilapia.
1/3 cup parmesan
1tbsp of paprika


That will be enough to coat about 8 pieces of the fish.
Bake those in the oven or on your Nuwave.

     While that is in.  Melt 1/2-stick of butter in a pan and cut your Brussels sprouts in half, sauté the sprouts in your pan adding salt and pepper to taste.


And now we make a sauce…
You will need the zest and juice of one lemon, 1.5tbsp of butter.

  Put those in the pan and melt them together, before adding 8oz of heavy cream and ½ tsp cracked black pepper.

  Heat to a simmer, then turn the heat up a touch when you get close to serving time to thicken.  When your sauce coats the back of your spoon, you’re good to go.

Also, your fish should be ready to come out while you've been doing all of that.



Now everyone can go on the plate and a final picture can be taken.

When I tell you that this sauce was MONEY, I am being limited by available words in the English language.  While we were eating it, we were already designing ideas of how to use it on other things down the road.

No more excuses, no more breaks...  Two kitchens are now one and we know where (most) everything is to get back to the task.
Can't thank you both enough for sticking with us.
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