After a few weeks of major blog neglect, I’m happy to say that we are back… in some capacity. The last month and a half has been a whirlwind of vacation preparation, the actual vacation, and busy work schedules. Add that to preparing to move into a new house and some other pesky life interruptions and you can imagine why we haven’t been around much lately.
Our vacation was wonderful and, of course, filled with fish and saltwater. Because what is a vacation without fish? Probably not a vacation you’ll ever find us on. We spent about two weeks at the beautiful Cat Island in the southern Bahamas… doing what we do best.
So we had “Snapper Tips” in the case at work last week. They were the little tail pieces that were trimmed off of some gorgeous Queen Snapper fillets. While it might not be a complete fillet to perch itself in the center of my plate, I decided that it would be perfect over pasta.
A bag of fresh baby spinach in the fridge sparked the idea for a big batch of spinach pasta. I used a recipe from Chasing Delicious and it came out beautifully. I never make my pasta dough in the food processor (I like to do it the traditional way and dump it all out on the counter), but this was an easy method and it definitely came together quickly. I did find that it required a bit of additional flour, which I kneaded into the dough by hand.
The Snapper was already in perfect little pieces. I dusted them with flour and got them ready to sear in a pan over high heat with a scant amount of oil. I browned them on each side, transferred them to an oven-safe plate, and let them finish cooking at 350⁰ while I made the sauce.
Dijon Cream Sauce
- 1 tablespoon unsalted butter
- 3 cloves minced fresh garlic
- 1 minced shallot
- 1/4 cup white wine
- 1 cup evaporated milk
- 2 tablespoons Dijon mustard
- Fresh thyme
I started with the same pan I used for the fish. The bits in the pan will add flavor to the sauce. Over medium heat, melt the butter. Add the garlic and shallots and stir until tender, but not brown. Add the wine to the pan. Whisk in the mustard (I used a whole grain Dijon) and the evaporated milk. (The lower water content in the evaporated milk yields a thicker, creamier sauce.) Simmer it for a few minutes while stirring or hold it over very low heat until you are ready to use it, if needed.
Assemble your pasta and fish on a plate, finish it off with the sauce, and dig in!
This would be great over ANY pasta, rice, quinoa… or even on its own!