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Slim Man Cooks Bay Scallops with Garlic, Butter, Lemon and Basil

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Wow. That’s a long title. But when I tried to trim it down, I felt bad about whoever I was leaving out!I’ve been on a scallop kick lately. One of the reasons is...they are delizioso. I do love the flavor, texture, smell...I guess what I’m saying is...I’m a big scallop fan.But the main reason for the recent consummation of scallops is...They’re on sale at a local grocery called Sprouts. Eight bucks for a one-pound bag of frozen, wild-caught bay scallops from the Gulf of Mexico. Eight bucks!  And they really are stinkin’ good.So I’ve been buying a couple bags at a time, I keep them in the freezer for emergencies, in case there’s an earthquake or if I bang my head on the goat shed and need an ice-pack.Bay scallops are the small ones. Sea scallops are the big ones, the ridiculously expensive ones. I don’t know why sea scallops have almost doubled in price lately. Maybe there’s a scallop divers strike that I’m not aware of. Maybe scallops just aren’t having as many children as before.Regardless, sea scallops are costly. But bay scallops ain’t. And I’m really digging the bay scallops, I love the way they taste, they’re wild-caught, they don’t cost a ton of dough, and they’re easy and quick.What’s not to love?The other night here at the Slim Shack I wanted some pasta. I’ve been getting these cravings. Maybe I’m pregnant. But I’ve been craving pasta lately, so I pulled out a bag of scallops.I had a basil plant in back of the Shack, it’s been doing pretty well despite it being 189 degrees outside. Palm Springs gets hot in the summer. It was so hot the other day here at the Slim Shack that when I milked the goats all that came out was evaporated milk.I usually keep garlic and lemons and white wine handy. And I had some spaghetti, too. And I had some butter, some real good Irish butter that I had splurged on last week.So I thought I’d whip up a quick little something. I put it all together, and it was good, Slim Folks.It was so good I made it again just a few nights later. Just to be sure.And?It’s well-worthy of Slim People.NOTES:The scallops threw off a bit of liquid. It didn’t bother me, it actually made the sauce taste better. It reduced quite nicely! And the flavor, she was a-so nice!Bay scallops are small and don’t take much time at all. Try and get them to sear on each side. It’s tough, but you can do it, Slim People!I put this over pasta. Call me crazy, but I’m a glutton for gluten!But you can serve it as is with some crusty bread to your crusty friends and family. Or you can serve it over rice. Put it on bruschetta, or a pizza, or your pancakes in the morning!INGREDIENTS1 pound bay scallopsFresh cracked black pepper, brown or Turbinado sugar, and salt, a sprinkling of each3 tablespoons butter1 tablespoon olive oil5 garlic cloves, smashed and peeled½ cup dry white wineJuice from one lemon (2 tablespoons, NO SEEDS!)Small handful fresh basil leaves HERE WE GO!Put a sauté pan over medium-high heat.Add 1 tablespoon of butter, and 1 tablespoon of olive oil.When the butter has melted and starts to brown, add the scallops.Cook for 90 seconds or until the bottoms are golden.Stir/flip as best you can!Cook on the other side for 90 seconds or until golden.Remove with a slotted spoon to a platter.Reduce the heat to medium.Add the garlic, cook for a minute or two, until golden.Flip, cook for another minute or two, until golden.Add the wine and the lemon juice.Turn the heat to high, scrape and stir for a minute or so as the sauce reduces.Turn heat down to medium.Add 2 tablespoons of butter.When it melts, add the scallops.Take the basil, snip it with scissors on top of the scallops.Stir gently for a minute.Turn off the heat.She’s a-done!I put my scallop sauce over pasta, I cooked a half-pound of spaghetti in salted boiling water, drained it, and added it right to the sauce and gave it a toss.She’s a-so nice!MANGIAMO!!! 

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Slim Man Cooks Risotto with Shrimp, Pancetta, and Asparagus

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The first editor I hired for the Slim Man Cooks cookbook took out a lot of the jokes.I started one story/recipe with one of my favorites...Why don’t cannibals eat divorced people?Because they’re bitter.The editor took it out because she thought it might be offensive to divorced people. I thought it was funny.In another section, she took out one of the instructions for a chicken recipe. I had written...Dust your breasts with flour. Do the same with the chicken breasts.I thought it was funny, she thought it might be offensive to women. I was gonna point out to her that both women and men have breasts, but I didn’t. I went through the whole cookbook and put the jokes back in. And then I found a new editor.The second editor was a little better. For instance, in an asparagus recipe, I wrote...Why does asparagus make your pee-pee smell funny?She pointed out the "pee-pee" was an anatomical term, and that I should use the word “pee” instead. Well, it was a small improvement, but an improvement nonetheless.When I was coming up with this risotto recipe, I decided to use asparagus. I went to the grocery store, the asparagus was fresh, looked wonderful, and was on sale. I bought some, and used it in this dish.Risotto. It’s a dish that needs attention! You need to stand over this dish until it’s done. So, when you have guests over that you are not crazy about and want to hide in the kitchen? This is the dish to make!Keep in mind, the key to cooking risotto is to add a ladle of broth, and stir gently until it’s absorbed. Keep adding ladles and stirring until absorbed. It usually takes about 20 or 25 minutes. It should take about 4 minutes or so for each ladle to be absorbed. If it takes longer, turn the heat up a touch; if it takes less time, turn it down.When the rice is al dente, firm to the bite, she’s-a done!NOTES:I used chicken stock, you can use seafood or vegetable stock. INGREDIENTSSaffron (some threads, not too much, it’s EXPENSIVE)5 cups broth (chicken, vegetable, or seafood—I used chicken)¼ pound pancetta, cubed (diced)2 tablespoons olive oil½ cup dry white wine1 pound shrimp, deveined and deshelled (save the shells) and chopped into smaller pieces1 ½ cups asparagus (tips and about 1 or 2 inches down the stalks, chopped)2 tablespoons butter1 cup minced onion1 ½ cups Arborio rice½ cup fresh grated Parmigiano-Reggiano cheese (OPTIONAL)HERE WE GO...Put the saffron threads in one cup of warm chicken broth. Mix and let sit.Put the remaining 4 cups of broth in a small sauce pan over low heat.Add the shrimp shells to the broth, stir.Put a large, heavy-bottomed sauce pan over medium heat for 2 minutes.Add the pancetta, cook until brown, about 6 minutes, stir occaisonally.Remove with a slotted spoon.Add 2 tablespoons of olive oil.Add ¼ cup of the white wine.Add the shrimp, cook until pink, about 3 minutes; remove.Add the asparagus, and a little salt, cook for 3 or 4 minutes until tender; remove.Add 2 tablespoons butter.Add the onion, stir and cook for 5 minutes.Add the rice, stir gently and cook for 3 minutes.Add the remaining ¼ cup of white wine, stir and cook 2 minutes.Turn the heat down under the rice.Remove the shrimp shells from the broth.Add a ladle of stock (no shells!) and stir until absorbed (about 3-5 minutes).Add another ladle of stock (no shells!) and stir until absorbed (about 3-5 minutes).Add the cup of stock with the saffron, stir until absorbed.Add some salt, stir.Add another ladle of stock (no shells!) and stir until absorbed (about 3-5 minutes).Add one more ladle, and stir until absorbed.At this point the rice should be done, al dente, firm to the tooth.If it’s not, add another ladle, or a little warm water if you’ve run out of broth; stir until absorbed and the rice is done.Add the shrimp, the asparagus and the pancetta, and stir gently.OPTIONAL: add ½ cup of fresh grated Parmigiano-Reggiano cheese, stir gently.Dish it up!MANGIAMO!

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Slim Man Cooks Risotto with Hot Italian Turkey Sausage

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Any recipe that has the words “Hot Italian” in its title has to be good!I love risotto. I do. But it’s a pain in the ass. It needs constant attention. It’s not like sticking a turkey in the oven. You can’t set it and forget it. No. Risotto needs to be mollycoddled!A few things...I used hot Italian turkey sausage. Why? Because lots of women folk are staying away from red meat these days. Diets are becoming so restrictive that pretty soon we’ll be eating a piece of organic lettuce and a carrot for dinner.I don’t eat a lot of red meat, anyway. When I do, I eat the worst kind, like prosciutto, pancetta, salami, or sausage. How do you say “nitrites” in Italian?For this risotto, I used a package of Jennie-Os hot Italian turkey sausage, 1 ¼ pounds. I don’t get any money from Jennie O, but if she offers, I’m taking.The key to risotto is the stir. You need to add a ladle of broth, and stir it often until the broth gets absorbed. And then you add another ladle and stir. You keep it up until the risotto is al dente, firm, but not too!Legend has it that it takes 18 minutes from the first ladle until doneness. But it usually takes a little longer for me.NOTES:You need to monitor the heat under the risotto. It needs to be low enough so that the risotto doesn’t burn, but not too low that the broth doesn’t get absorbed. It usually takes about 5 minutes for a ladle to be absorbed. Medium-low is a good place to start.You might not use all the broth. And then again, you might need more. If you need more, add a little warm water, or extra broth if you have it. I always keep stock in the fridg.INGREDIENTS1 ¼ pounds hot turkey sausage2 tablespoons olive oil½ teaspoon Kosher salt4 cups chicken broth2 tablespoon butter1 cup minced onion1 ½ cups Arborio rice½ cup dry white wine½ cup fresh chopped Italian parsley¾ cup fresh grated Parmigiano-Reggiano cheese (½ cup for the risotto, ¼ cup for shprinkling)½ lemon (I used a Meyer lemon, or you can use a soft, ripe lemon) HERE WE GO...Take the sausage out of the casings.Put a 12” sauté pan over medium heat.Add 2 tablespoons olive oil, let it heat for a minute or two.Add the sausage meat, break up with a wood spoon.Sauté for 10 minutes, keep breaking up the sausage meat. Breaking up is hard to do!Make sure the sausage is crumbled into small pieces, and make sure it’s done!When it’s done, remove from heat.Pour the stock into a small saucepan over low heat.Put a large sauce pan with a heavy bottom over medium-low heat.Add butter.When the butter melts, add the onion, stir often with wood spoon for about 6 minutes.Add rice, and stir.Cook for 7 minutes, stir, stir, stir!Add the wine.Stir for a minute or two.Add a ladle of broth, stir often until absorbed, about 5 minutes.Add another ladle, stir until absorbed.Keep adding a ladle and stirring until absorbed, until the rice is firm.Add salt every so often until it tastes right!This might take 20 minutes or so of ladling and stirring.You might not need all the broth.If you run out of broth and the rice is still not done, add a ladle of warm water, or more broth if you have it.When the rice is done, turn off the heat.Add the cooked sausage and stir gently.Add the parsley and stir.Add a ½ cup of the Parmigiano and stir.Squeeze a half lemon (no seeds!) into the rice and stir.Dish it up!Add a little Parmigiano on top, if you like.Italians usually don’t add grated cheese on top, but if the Little Woman wants cheese, shut up and grate! Don’t create more problems than necessary!Garnish with a sprig of parsley, and...MANGIAMO!

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Slim Man Cooks Salmon with Leeks

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Once again, I was faced with the dilemma...how can I prepare salmon in a new way?Lady Peoples, they love salmon. I once went out with a girl who ate salmon so often, grizzly bears tried to attack her when we went to the zoo.Trying to find a new way of cooking salmon can be a challenge. I’ve baked it, seared it, broiled it, grilled it, poached it…I was running out of ways to cook it! So I thought maybe I’d sear it, just the top, and then steam it.I saw a recipe that included Dijon mustard. I like Dijon mustard. I mean, I don’t eat spoonfuls out of the jar, but as far as condiments go, I like it.But on a piece of fish? I had my doubts. But I thought I’d try it, and see what it was like.It was good! There’s just a teaspoon, so it’s not overwhelming. And it was really subtle. If you didn’t know there was Dijon in the sauce, you might not have detected it.I used Wild Alaskan King salmon. It was thick and fresh and about $11 a pound, which is about half of what you normally pay. The filets I got were about an inch thick.You can use halibut, or any firm-fleshed thick fish. Thinner fish won’t work.I really like this dish. When you cook/sear/braise the top of the salmon first, it gets a nice crispness. Then when you steam it over the leeks, it stays really moist inside. It’s a nice contrast, the crispness of the top, and the steaminess of the rest.I’ve always liked the french-fried onions that come in a can that you use over string beans at Thanksgiving. I thought they might go well on top of the salmon. But I wanted to make them myself. So I took some slivered leeks, and fried them in some butter and olive oil until golden.Wow. They were good. They tasted great, just a few on top of the salmon at the very end. I made a little teepee, and it looked cool, and tasted great.Leeks...they’re dirty! Make sure you clean them real good. And cut off the root at the end, and cut off the dark green parts/leaves on top. The dark green leaves are tough like shoe leather! So just use the pale green and white parts of the leeks.INGREDIENTS1 cup leeks, white and pale green parts only, cleaned thoroughly and cut into matchstick slivers½ cup leeks, the same way (these are for garnish)¼ cup of flour4 tablespoons butter3 tablespoons olive oilSalt and pepperTwo 8-ounce Wild Alaskan King Salmon filets, about an inch thick each1 teaspoon Dijon mustard¾ cup dry white wine1 tablespoon lemon juice, fresh squeezed2 tablespoons fresh Italian parsley, choppedHERE WE GO!Let’s fry some leeks first. We will use these on top of the salmon, at the very end.Put a small sauté pan over medium-high heat.Add 1 tablespoon of butter and 1 tablespoon of olive oil, and let them heat up!Put the flour on a plate.Take the ½ cup of leeks, and add them to the flour and mix.Pick up the leeks, let the excess flour shake off, and put them in the pan.When the edges of the leeks turn pale gold, a minute or two, turn them over.Cook them on the other side until pale gold.Remove to a plate lined with a paper towel, and add salt and pepper.Don’t throw out the flour yet!And now for the salmon…Sprinkle the tops of each salmon filet with some Kosher salt. Mazel tov!Put 2 tablespoons of butter and 2 tablespoons of olive oil in a sauté pan over medium heat.When the butter melts and bubbles, add the salmon, skin side up.Cook for 3 or 4 minutes.Remove the salmon to a large plate.To the sauté pan, add the final 1 tablespoon of butter, 1 cup of slivered leeks, the mustard, and some Kosher salt.Stir gently and cook for 3 minutes, until leeks are soft.Add wine, and let it cook off for a minute or two.Add the salmon to the pan, skin/raw side down, right on top of the leeks.Cover and simmer for 8 minutes, or until done (pale pink in the middle, and slightly flaky).Remove the salmon to two gorgeous plates.Add the lemon juice and parsley to the pan.Add a touch of flour, and stir gently.Taste for salt and pepper and adjust.Pour a little sauce over each salmon filet. Add some crispy leeks on top, like a teepee.MANGIAMO!

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Slim Man Cooks Halibut with Peppadew, Olives, and Garlic

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Slim Man Cooks Shrimp with Broccoli and Grape Tomatoes

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Men sometimes go a couple days without showering. If it’s a weekend, and nobody’s coming over, most men just let it go. I hate to admit this, SlimNation, but I do this maybe once a month when I’m in solitary confinement at the Fortress of Slim Solitude.Well, a couple days ago, I was tired, dead on my feet. I was starving, but I didn’t want to take a shower and go to the store; I just wanted to barricade myself in the Slim Shack and hibernate. So I took a look around to see what was available.I call this pot luck pasta. I’ve done it many times. Back when I was a starving musician, I’d take a look in the cupboard and the fridg and make a sauce of whatever I could find. Sometimes it was good. Sometimes it wasn’t.I once made a pasta sauce with Swiss cheese that was so hard to gag down that one of the guys in the band named it “Fettucine del Cemento.” Seriously.It sat in the bowl like a mound of muddy muck. It was so chewy that it could’ve pulled the fillings out of your teeth. I could have fixed the front sidewalk with it.But last night I made this pot luck pasta sauce and it was really good. You know it’s really good when you heat it up the next day and it tastes even better than the day before. And this was good, Slim People.So, taking inventory at the Slim Shack, I saw that I had some broccoli. I also had a thing of grape tomatoes. I tasted both, because if you take a taste of broccoli, for instance, and your first instinct is to spit it on the floor, you might not want to use it in your sauce.The broccoli tasted good; the grape tomatoes were some of the most delicious I’ve ever tasted. They were organic, they were not expensive, and they were so good I ate a handful right there. I just kept popping them in my tomato hole. The tomatoes were also beautiful; red, yellow, orange, green.Then, I looked in the freezer and noticed some frozen shrimp, wild. And on the refrigerator door I had about a half a glass of pinot grigio left in the bottom of a bottle, and I found a Tupperware of toasted pine nuts (pignoli) on the shelf that I had leftover from making pesto sauce.So I put them all together, and…she was a-so nice! Seriously delish and nutrish.I put it over pasta, but you can put it over bruschetta, or rice, or on a pizza. The pasta I used had a strange name that I don’t remember, it looked like penne rigate, but it had a fold running down the center. It was in a half-pound package. And it was delizioso!So, here it is. Slim’s Pot Luck Pasta without the pot. But with all the luck!Oh, and I took a shower the next day. I didn’t want you Slim People to think Uncle Slimmy had gone all raggedy on ya.IMG_1497INGREDIENTS ½ pound of pasta (spaghetti or linguine work well, but use what ya gots!)Olive oil, a couple tablespoons6 large garlic cloves, smashed and peeledCrushed red pepper to taste1 cup broccoli florets (make sure the pieces are small)½ cup dry white wine¾ pound medium wild shrimp, de-shelled and de-veined2 tablespoons of butter, cut into small pieces1 cup grape tomatoes, cut in half, seeds squeezed out¼ cup toasted pine nuts (pignoli toasted in a dry pan over medium heat, shake often)OPTIONAL: freshly grated Parmigiano cheese for schprinkling, will explain later!HERE WE GO…Get a large pot, fill it full of cold water, put it on the highest heat possible. ALWAYS KEEP THE HEAT HIGH!When the water comes to a boil, add a couple tablespoons of coarse Kosher salt.Add the pasta. Stir often. As the pasta cooks, now let’s whip up the sauce…DA SAUCEGet a large saute pan, put it over medium heat, and add 2 tablespoons of olive oil.Add the garlic cloves, let them saute a couple minutes until pale gold, then turn over and do the same to the other side. DON’T BURN YOUR GARLIC. It tastes really bitter, Slim Folks.IMG_3423Add the broccoli, and give it a stir. Cook for a couple minutes until the broccoli wilts, stir often.Add the white wine, turn up the heat to high, and let the wine cook off for a minute or two.Turn the heat back to medium and add the shrimp in a single layer, sprinkle with a little salt.Let the shrimp cook for 2 minutes or so, then turn them over, sprinkle a little salt on top.Add the butter, arrange the pieces between the shrimp.Let this cook for 2 minutes or so, and then add the grape tomatoes.Give it a GENTLE stir, and let the tomaters heat up for a minute or two.REMOVE FROM HEAT, SAUCE IS DONE DA DONE DONE!The pasta? Remember that?When the pasta is al dente, firm to the bite, drain it, put it in a beautiful bowl, and drizzle with a little olive oil, give it a stir or three.Add the sauce right on top of the pasta, and give it a gentle stir.Dish it up! Put a serving in one of them expensive-looking plates, sprinkle a few pine nuts on top.Some women folk I know like to put grated Parmigiano cheese on top. Most Italians don’t do this, but if the Slim Woman wants cheese, save yourself some trouble, my Man Friends, and just shut up and grate.IMG_3415MANGIAMO!

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Slim Man Cooks Red Wine Sauce for Fish, Chicken, Whatever…

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ahi tuna 9I'd made a red wine sauce before, but it wasn’t where I wanted it to be.  The sauce was a little bland, and a little thin.  I kept on making batches of red wine sauce, and none was good enough for you, my Slim People.It was bugging me.  It was keeping me up at night.  And then, around dawn, it dawned on me.I added a little tomato paste to the sauce to thicken it up and give it a little zing.  Then I added a little dried oregano to give it some zip.  Zip!  Zing!  It turned out great.Oregano is the only herb that I prefer dried.  Basil?  I rarely use dried basil, it is nowhere near as good as fresh.  Rosemary?  Same thing.  Oregano?  I like the dried oregano more than the fresh.  It tastes mo’ better to me.  But what do I know?A few things before we get started…I put this sauce over ahi tuna steaks. The tuna steaks I used were about an inch and a half thick.  Over medium-high heat, I cooked them for 90 seconds per side.  They turned out great—the pepper/salt/sugar that I had sprinkled on top gave them a nice sear, and they were a beautiful pink on the inside.You can also use this sauce over grilled chicken, steak au poivre, or use it as a hair gel or massage oil. She's a-so nice!Also, when you light your cognac on fire, be careful.  Yes, the subsequent explosion of flame looks so cool and very dramatic, but have the fire department on the line in one hand, and a garden hose in the other.Also, right before you light the cognac, if there are people around that you don’t like, gather them close to the flame.  Or better yet—have them light the cognac.  Stand behind them.Here we go…INGREDIENTS2 ahi tuna steaks, about a half pound (8 ounces) each4 tablespoons butter4 tablespoons olive oilFresh ground black pepperKosher salt (I use it for taste, not for religious reasons, Shalom!)Brown sugar or raw/turbinado sugar (I sometimes use plain sugar in a pinch)2 ounces of cognac2 tablespoons chopped shallots1 tablespoon chopped garlic½ cup red wine½ cup stock (I used beef)½ teaspoon dried oregano2 tablespoons tomato paste ahi tuna 7The sauce:In a small pan over medium heat, add 2 tablespoons of butter, and 2 tablespoons of olive oilWhen the butter melts…Add the 2 tablespoons of chopped shallots, and the tablespoon garlicCook about 2 minutes, stir a few timesAdd the 2 ounces of cognacStand back, Jack, and set it on fire with one of those long-ass lightersWhen the cognac burns off…Add the 1/2 cup red wine, and the1/2 cup beef stockTurn the heat on medium-high and reduce for about 5 minutesAdd the oregano, stirAdd tomato paste, stir in for a minute or soRemove from heatLet's cook some fish:Rinse and pat dry the ahi tuna steaksAdd some fresh cracked black pepper, some kosher salt and a sprinkle of turibinado/brown sugar on top of each steakGet a fry pan, put it over medium-high heatAdd 2 tabespoons of butter and 2 tablespoons of olive oilWhen the butter starts to smoke, add the tuna, peppered side downLightly salt and pepper and sugar the non-spiced sideAfter 90 seconds, turn overCook for another minute and a halfPlate it upPut some greens on a plate, place the tuna on top, drizzle just a little red wine sauce over each piece, and… IMG_3392MANGIAMO!!!!!!!!!!!!!!!!!!!!!!!!

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Slim Man Cooks Halibut with Capers, Lemon, and White Wine

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IMG_3029Slim Man Cooks Halibut with Capers, Lemon, and White WineSo…I went to house/dog sit for some friends. Their kid, a 20-year-old singer/surfer/guitar player with dreadlocks, had bought 2 pounds of fresh halibut, as in really and truly fresh, not frozen and then defrosted fresh, we’re talking fresh caught that morning.The fish was so fresh that I had to give it a cold shower.They asked me to cook. I love to cook. And I love not to cook. If someone wants to cook for me, or take me out to dinner, I’m good with that.But if people ask me to cook, I’ll cook. I don’t mind. They’re not asking me to paint their house, or tar their roof. I’m cooking dinner. So shut the hell up!So I started asking questions of my dear hosts…do you have flour? Capers? White wine? Garlic? Lemons?I went through a list of what they had, trying to figure out how I could make the halibut.There’s a chicken piccata recipe in the Slim Man Cooks cookbook. I thought, why not try it with halibut?Just for the halibut?I had everything but lemons. But I had some stashed in my bag. I carry lemons when I travel, about 4 or 5 in my bag. I drink lemon water just about every day, a couple glasses every morning, and I use fresh lemons.Plus, it makes my clothes smell oh-so nice!So I had lemons.The kid had bought 2 pounds of halibut. I’ll do this recipe for one pound; double it if you want.From the time I started, until the time it was ready to eat, we’re talking 10 minutes.KEEP IN MIND…you don't have to use garlic. My chicken piccata does not have garlic. I put garlic in with the piccata halibut, just for the halibut.Here we go:IMG_3033INGREDIENTS2 tablespoons of olive oil2 tablespoons butter1 cup floursalt and fresh cracked black pepper1 pound skinless halibut filet, cut into small rectangular pieces (5”x3” or so)4 cloves of smashed garlic (garlic cloves, smashed with broad side of knife, peeled)½ cup dry white wine (room temperature)2 tablespoons capers (and their juice)The juice of one fresh, ripe lemon (a tablespoon or two) Let’s get started…Put a large sauté pan over medium-high heat.Put the olive oil and butter in the sauté pan.When the butter starts to bubble…Put the flour on a large flat plate, sprinkle with salt and pepper.Take a piece of fish, roll it around in the flour, get it coated, gently shake off the excess.Gently, you morons.Put the fish in the sauté pan, do this with all the pieces of fish.Sprinkle the tops with a LITTLE salt and pepper.Cook for 2 or 3 minutes, until the underside is golden brown.Turn all the pieces of fish over.Sprinkle the tops with a LITTLE salt and pepper.Cook on the other side until golden brown.Remove to a beautiful platter.Let’s get back to the sauté pan, the one that’s still on medium-high heat.Add the smashed garlic to the pan, swirl it around for 30 seconds.Flip it over, swirl it around on the other side for 30 seconds.Add the wine, SLOWLY, IT’S GONNA FLARE UP--try not to give yourself third-degree burns.Swish the wine around. CAREFULLY!Add the capers. Swish and swirl for 30 seconds.Add the fresh-squeezed lemon juice, make sure you don’t let any seeds get through!Swirl and swish for 30 seconds.Remember the flour? The flour you dusted the fish with?Take a pinch or two of that, whisk it into the garlic/wine sauce.Keep taking a pinch of the flour, and whisking, until the sauce becomes more like a light…gravy.Pour the sauce over the fish.Garnish with lemon wedges, and maybe a sprig of parsley, and…IMG_3033MANGIAMO!

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