When ever we host family at our house, Hubby always likes to light my imagination to prepare something different that our day-to-day nosh. This holiday season was full of seafood, the shrimp cocktail, wine, and ocean perch.
My father has the virtue of an open pallet, he was raised to eat what was presented to you and to do so with a smile. Fishing for compliments is generally not required and often stopped-short around Dad. He is a fountain of encouragement. Hubby has always been equally intrigued by my dinners, I in fact caught his heart with a baked salmon dish, appropriately named Lucky Fish.
This evening’s dinning table included a dill infused ocean perch, baked butternut squash, piping hot jasmine rice and home-made pickles, just because I had to show them to Dad.
For the fish, which could be applied to much any white fleshed fish, use a mixture of light mayo, dill, pepper and lemon zest. Slather the fleshy side and place the fillets on a baking sheet. Bake at 400ºF for about 8 – 10 minutes, depending on the thickness of the fish.
The squash was quartered, brushed with olive oil, sprinkled with cinnamon, salt and pepper. The dense squash will take about an hour to bake, so get this started well before dinner time!