One Skillet: fish with green beans and jalapenos
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Olive Oil, Extra Virgin
- 6 cups 6 cups 6 cups Green Beans, preferably fresh, this don’t have to be exact amount you can do more or less as desired and skillet size permits
- 2 whole 2 whole 2 whole Jalapeño, thin sliced
- 2 cloves 2 cloves 2 cloves Garlic, crushed, I used large cloves
- 1 Tbsp 1 Tbsp 1 Tbsp Fennel Seed
- 1 tsp 1 tsp 1 tsp Dill, fresh, chopped
- 0.5 whole 0.5 whole 0.5 whole Lemon
- 2 pieces 2 pieces 2 pieces Salmon Filet, Wild Caught, I used a Cod fillet. Most any fish will work
- 3 Tbsp 3 Tbsp 3 Tbsp Butter, Unsalted, I used KerryGold. Salted or Unsalted will work or Ghee
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, to taste
- 0.5 tsp 0.5 tsp 0.5 tsp Black Pepper, to taste
- Heat olive oil in skillet over medium heat.
- Put green beans in skillet and saute until green beans start to brown.
- Add jalapeno, fennel seed, and crushed garlic. Saute for another 2-3 minutes or once the garlic becomes aromatic.
- Push the green beans to the parameter of skillet. In the middle of the green beans place 1 tablespoon butter in cleared out place the fish on top of the butter.
- Place the remaining butter on top of the fish
- Cover skillet with lid. Fish will take about 5-10 minutes. Turn the green beans periodically to prevent from burning or sticking. Take care to not cover the fish.
- The fish will become more opaque and creamy looking in color and flake when pushed on.
- Take skillet off the heat, sprinkle dill over fish, and squeeze lemon juice over fish and green beans.
- Salt and pepper to taste.
I used Cod. But most fish would work in this dish. If you didn't want fish, omit that portion and finish the dish by placing butter over green beans and cooking covered for 5-10 minutes for desired texture. Don't forget the lemon juice...it is not just to top dress fish. Fresh squeezed lemon juice makes green beans sparkle with flavor. **Butter and Ghee are interchangeable for this recipe**
Add a Note
My Notes:Add a Note
Never Miss a Bite
Get recipes delivered to your inbox every week