Although I haven't talked about it much, I love to cook. Love...to!

This is wasted on my children (but, thankfully, not on Tad). They're happy with PB&Js or pasta. I keep waiting for them to transition to the "eating me out of house and home" phase, but so far that consists of expensive sugar-cereals and ice cream. They have their favorites in all brands and it requires a tracking system just to keep up. Breyers, Oreo; Mayfield, Yellow Brick Road and Snow Cream; Edy's, Toll House Cookie Dough; Ben & Jerry's, Chocolate Fudge Brownie (wait, that's MY favorite!). The problem is, I only buy ice cream when it's on sale...soooo, sometimes they have to wait for their favorites. I've learned not to make substitutions...they'll just sit in the freezer and morph into ice crystals and rubbery goo, so just no point in venturing into the unknown. Might as well flush the cash.

Yeah, I used to try to cultivate decision making; for some reason the areas I chose to do so were related to food choices and what to wear. That was stupid parenting. Do you hear me??? S-T-U-P-I-D. Now, if we're headed out to eat dinner, they can NEVER agree if we offer them the choice. Never. Even if we agree on hamburgers, someone will want Burger King, someone will want Steak and Shake, and I'm sure one of my cherubs will say Chick-Fil-A, just because of the cow ads. That's beef, right?

But, gee, this wasn't a post about kids. It's about what I cooked for dinner Saturday night. GOUR-MET! And easier than pie!! You MUSTMUSTMUST try it! And then write and tell me thank you and how impressed your family and friends were and that you are now leaving me in your will because you owe me a culinary debt. Ummm, guess I shouldn't take credit for it for any more than passing it along to you. I picked it up from a Fresh Market FREE cooking demonstration, and it was love at first bite! If they have a store in your area, you have GOT to check into these cooking demos--they are MORE than worth your time, the price is right, and everything they've demo-ed, I've replicated easily at home.

Pan Seared Halibut with Scallion & White Wine Sauce

Ingredients:

4 (7-ounce 1" thick) halibut fillets
coarse salt and freshly ground white pepper to taste
2 tbsp canola oil (I used EVOO)

Preparation: Season halibut on both sides with salt & pepper. In a 12-inch saute pan, heat oil over medium-high heat. Cook one side of fish for about 3 minutes (until lightly browned). Turn fish, reduce heat to medium. Cook approximately 4 minutes longer, until fish is opaque in center and browned on both sides. Set aside and cover to keep warm.

Sauce Ingredients:

1/4 cup dry white wine (I sampled it with sauvignon blanc, it was good; I tried it at home w/a Riesling, not good, and a chardonnay, very good!)
2 tbsp fresh lemon juice or to taste
1/2 cup unsalted butter, cut into 1/2" slices (I used salted, it's all I had)
5 scallions, white part only, finely sliced on the bias
1 tbsp capers, drained and rinsed
1 large ripe tomato, peeled, seeded, and cut into 1/4" dice

Preparation: Pour off any oil in pan and add wine and lemon juice. Raise heat to high and deglaze pan by scraping the bottom of the pan with a wooden spoon. Cook until sauce reduces by half, about 2 minutes. Reduce heat and stir in butter, one slice at a time (I don't know why, but I did it). Add scallions, capers and tomato. Season with salt & pepper and pur over fish on platter. Serve immediately.

A few notes:

Cookware makes a difference. I have some serious affection going for my Swiss Diamond saute/frying pan. IT alone has made a world of difference in presentation...it browns meats beautifully and nothing sticks! Ever! This line is expensive, but seeing as how I've been married almost 19 years and still have my original Revere Ware, and as I mentioned, I love to cook, this piece seems justified. Not that I deserve it or anything. I loathe that word.

I paired this with sweet and sour green beans and an orzo seasoned with fresh garlic, chardonnay, chicken stock and fresh parmesan. Did I mention delicious? Man, I'm hungry. Stomach's growling loud enough to scare Pumba and Timon (must still be in Disney World).