Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It& delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
Tilapia baked in a foil packet - This is so simple! The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings like lemon pepper.
INSALATA di BACCALA (salt cod salad) ~~~ recipe gateway: this post's link OR the above image = salt cod 2day soak, rinse, boil 5min, cool, break into chunks, add garlic + parsley + red bell pepper + red onion + red pepper flakes + salt/pepper + olive oil + lemon juice, add more thinly sliced lemon, marinate 2days (stir a few times), add more lemon slices at service OR http://www.lindasitaliantable.com/best-baccala-salad/ [Italy] [Anthony Pucciarello] [Lisa Delgado] [Lidia Bastianich]…
So versatile, it could go with fish and poultry! The votes are in I really like the crisp, slightly bitter taste it works well with the fish. Next Time: get actual white wine (do not substitute with cooking wine)