Stumbled onto something new-to-me.

[Zig]

I made Shrimp Scampi the other evening for dinner. I had about a lb. of shrimp extra that I didn't make for the meal, but figured since I had everything out I could just make another batch and keep it to snack on for a few.................minutes.

 

Anyway, I had eight(8) fillets that I really didn't want to fry so I put them in the pan after the scampi was removed. I'm not exactly certain what you could call this type of preparation, as it wasn't frying, broiling, or steaming................guess it's a type of poaching? (not the illegal taking of fish or game - the culinary preparation!)

 

They were really, really good! Surprisingly good.

 

I'll be making them again - here's how:

 

2 Tbs. grapeseed oil

1.5 Tsp Scampi seasoning

8-12 Bluegill fillets

 

Mix grapeseed oil and Scampi seasoning in a cold, shallow pan. Add 1/2 of the fillets and begin heating (med. high). Once fillets start to turn white, flip them and heat until they just start to flake apart.

Repeat for remaining fillets.

 

I ate these straight from the pan; they would make a great topper to CousCous, or serve with a noodle (buttered noodles, spaghetti, linguini, etc.) and veggie.