As I have mentioned on numerous occasions, I don’t grill as that’s Hubby’s domain.  He’s a propane guy by the way. We do also have a smoker which uses charcoal although that’s such an involved and lengthy process he rarely bothers with it. I take over when it comes to cooking fish stove top or in the oven.

We do a version of pan fried fish sometimes and I have been using almond flour because of lower carbs. My basic problem there is the tendency for sticking to the pan as I can’t ever seem to get the heat right on the first try. I’m about 50-50 on managing without making a total mess. Next up are dishes that I start stove top, then finish in the oven. I seem to have more success there as it doesn’t usually require turning the fish. My issue with that is a having to be really careful not to overcook as I constantly forget how quickly fish cooks. I rarely try to broil fish which doesn’t really make sense as the TV Chef Alton Brown says, “The broiler is an upside down grill inside your house” (or something like that). Perhaps the word “grill” throws me off.

One of the stove top preparations is Everglades style. Two firm fish fillets (mahi, snapper, haddock, hogfish, etc.) 1 shallot minced; 2 Tbs olive oil (lime flavored if have it); 2-3 Tbs butter; 2 Tbs capers, 2 Tbs Key Lime juice (can use regular lime juice); 2 Tbs rum, 1/4 cup chicken, vegetable, or seafood broth.Season fillets with salt and cracked black pepper or favorite seafood seasoning. Heat olive oil in skillet over medium heat. Saute minced shallots in olive oil until soft (3-4 minutes). Stir in capers, juice, rum, and broth. Melt butter in mixture and stir thoroughly. Add fillets, spooning shallots and capers on top. Cover and cook for four minutes. Remove cover and check to see if fish is flaking. If not, reduce heat to medium low, cover and cook for another three-to-four minutes. (You may need to add a little more broth if sauce is thickened to the point of sticking to the pan.)

If we do this only as a sauce to top grilled fish, there is no need for broth and it cooks over medium heat in five to six minutes. That’s 1 shallot minced; 2-3 Tbs butter; 2 Tbs capers, 2 Tbs Key Lime juice; 2 Tbs rum, 2-3 grinds cracked black pepper.