It is hard to believe I am posting a fish recipe. You see, my husband has raised beef cattle for more than 30 years. I have a freezer full of some of the best beef in the country, and we eat beef a lot! And, I might add, I like it that way.
Every now and then, however, one has to venture into unknown territory. In the past, I didn’t cook fish because I did not think I could do it justice. When our son brought some halibut back from a trip to Alaska, I thought I better get with the program. After a few grilled meals, I needed a new idea for a change. I stumbled onto this method and let me tell you . . . Katie bar the door, we have had fish once a week since. It is so easy and so good, I just had to share it with you. I hope you enjoy the ease and tastiness as much as we do.
I have used halibut, tilapia, salmon, and trout with the lemon version and only salmon with the orange version. Go crazy and mix it up – let me know what you think and your own twists to the concept. What follows is the barebones minimum, and it is just fine in a pinch.
Don’t forget, though … EAT BEEF whenever you can!
Turn burner on medium, cover skillet with lid and steam for 5 – 7 minutes or until fish is done.
For the Orange version I just replaced the lemons with oranges, orange juice for the lemon juice, and orange marmalade mixed with a little soy sauce to put on top of the salmon instead of the Mrs. Dash. That was it.