Go to http://www.raptorresource.org/ and watch the Decorah Eagles.
Thanks to the Navy Seals, and all American military men and women, today is a great day to watch the symbol of America's strength and freedom, our national bird!
The bald eagle (Haliaeetus leucocephalus), our national bird, is the only eagle unique to North America. The Decorah Eagles can be watched 24/7 from atop their tree at the fish hatchery in Decorah, Iowa. Make sure you don't miss the hatching of the eggs. That first little guy looks around like "Okay, I'm here...Where's dinner?" They look so cute and fluffy now, but soon they will be absolutely regal! Check it out!
While watching the eagles at the fish hatchery, I suddenly had the urge to go buy fish and start cooking. I truly do love fish, everything from catfish to shark, tuna to smoked sunfish. I even like canned sardines!
My nephew, Neal,will be driving through here in two weeks with his son, Josh. Neal is what you call a true fisherman. He seems to be quite content to hang out on the dock, in the boat, or on the bank, waiting for a bite. I've watched him at Smith Mountain Lake in Virginia. He just loves to fish. He also fries up a mean batch of fish. He is quite happy, there on the bank with a small campfire, an iron skillet and a mess of fish!
Fried Catfish with homemade tartar sauce....oh my!
But not today.....instead, I want to give you a Mad Hungry recipe from last fall.
Fish Fillet with Rosemary
serves 2
1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
Coarse salt
Freshly ground black pepper
1 1/2 tablespoons extra-virgin olive oil
1 clove garlic, minced (about 1 tablespoon)
1/4 cup Italian white wine, or dry vermouth
2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
1 tablespoon unsalted butter
1 lemon, cut in wedges for garnish
1.Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
2.Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
3.Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.
Way to go, Lucinda! You just saved us a whole bunch of calories!
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