Main Dishes
A
* 3T butter
* 2/3C almonds, sliced
B
Fish filets
C
* 2T Butter or oil
* 1/4C sherry or dry white wine
* 1/2tsp dill
* pinch salt & pepper
Sauté A until lightly toasted (can be done ahead). Wash and pat dry B. Cook C on medium heat until alcohol burns off and the sauce begins to reduce.
Add B, turn down heat, and slow-simmer for about 5-6 minutes, turning once, until **just** done. Remove promptly. Bring the sauce to a high boil and reduce it.
To serve, lay filets on beds of rice, pour the sauce over, and garnish with almonds.
As usual, start the rice, prep the table, & make any veggies/side dishes before cooking the fish. Any white fish will do here ... tho' I usually use mahimahi.
For a richer dish, add 2 Tbl cream just before the final reduction.