Getting control of all the deadline items; moving on to the long to-do list divided into “need-to” and “should do”.

First though, adapted a new sauce (haven’t named it yet) for stove top fish preparation. I had about half-cup of heavy cream left over and got to thinking. Hubby had some leftover Spanish rice and beans for a side which took me into Southwest flavors. Here goes.

Two firm white fish fillets – had snapper in this case. Take 1 tsp ancho chili powder and 1 tsp chipotle chili powder; mix together thoroughly. Squeeze juice from 1 lime. Wash and pat dry fillets 1 or 2 hours ahead. Moisten slightly with lime juice, lightly season each side with chili powder mixture and salt. Cover and put in fridge.

Sauce prep and total cooking time is about 25 minutes. Take fish from fridge. Do 1 tsp lime zest. Mince 1 shallot (can substitute sweet onion). Chop pickled jalapeno slices (6-10 depending on preferred taste) Heat 1-2 tbs of olive oil in 9 or 10-inch skillet, medium low heat. Saute shallots until thoroughly softened – takes 4-5 minutes, add jalapeno last two minutes. Slowly add 1/2 cup cream and stir. Add remaining ancho and chipotle chili powder mix. Stir and add in 1/4 cup tequila or rum or white wine or beer or chicken stock if preferred and remaining lime juice and zest.

This is the tricky part with cream sauces. Reduce the liquid to about half, stirring almost constantly. This will take 4-8 minutes depending on the amount of liquid. Once reduced, place the fillets in the sauce and spoon as much sauce over the top as possible. Cover and cook for 8 minutes, checking the sauce half-way to spoon more over top of the fillets.

This can work well with shrimp and boneless chicken pounded thin, but if you use chicken, you will need to have seasoned it in the same way, but browned the fillets for 3 minutes on each side, removed them to a plate (place in unheated oven to stay warm) and proceed with adding more oil if needed to saute shallots and jalapenos in same skillet. If use shrimp, it will cook for only 5-6 minutes.

Even though there are several steps, it isn’t difficult and it is one-pan cooking.