This is one of those entrees that took longer to prep than to cook.
A pint of sprouts, cleaned and halved go into a preheated pan coated in EVOO.
I practiced my pan-flipping skills.
To the lightly caramelized sprouts, I added a tablespoon of chopped garlic, 1/2 cup of half and half, and two tablespoons of grated Parmesan cheese. I let it come to the simmer, adjusted the seasoning, and removed the pan from the heat.
This is a side dish that I won't soon forget, we eat so many steamed vegetables that anything fried or sauced makes it a special occasion. Fancy restaurant eating at home!
Two ocean perch fillets are covered in buttermilk for 1/2 hour, turning at 10 minutes.
The fish was removed from the liquid and rolled in about 1/4 cup of sweet white rice flour, a 1/2 Tb. of a spice blend from Penzey's called Bangkok Blend, salt, and pepper.
Into a pre-heated frying pan with 1/4-inch of EVOO, the fillets fried 3 -4 minutes per side, and were quickly golden and super crispy.
(The largest 'test piece' bite taken by me, ever.)
The garlicky cheese sauce gets thicker as it cools, and there should have been more of it - so good!Crunchy fish, sweet sprouts, rich creamy sauce; but is it the 'healthy fish dish' we are supposed to be eating? I'm qualifying it as, "Healthier than if it had been the amount of sauce that I really wanted on it".
