Haddock with Garlic Thyme Beurre Blanc

I started off tonight with the idea to make a Beurre Blanc sauce, generally a ‘white butter’ and vinegar or wine reduction to make a sauce for a pan seared haddock. But I took some liberties, and it still turned out great.

So we’ll call this a Garlic Thyme Beurre Blanc, sans shallots.

In my cast iron skillet I heated some olive oil, grass-fed butter, some thyme (from my new indoor garden) and some whole garlic (thank you Saara for sous cheffing). Once heated to a shimmer, I added two haddock fillets, dredged in a lightly seasoned flour (salt and pepper). Cook on a medium/high heat for a couple minutes. On the flip, tilt the pan and spoon the butter/olive oil/garlic/thyme wonderfulness onto the fish and cook for another minute or two. Set them aside, covered. Don’t overcook, they will finish while set aside.

In the skillet with the garlic and thyme add a cup of white wine, I used pinot grigio because I had it…and cooked this down about half the volume. This should go fast, keep the heat up and stir constantly. You don’t want your fish getting cold.

While this was going on, I grilled a handful of thin asparagus, coated with olive oil and seasoning.

Plating was simple, the fillets go down, then the asparagus and then the sauce with all the good garlic bits. We put this in a soup/plate so the juices would be readily available to soak up with some toasted 9-grain bread.

A VERY easy meal, but a wonderful bite of perfectly cooked fish topped with a flavorful sauce. I think all told, this is a 10-minute meal.