Hog Snapper with Blueberry Tarragon Sauce

Thursday, September 26, 2013

Note:  This portion of the post was written at 7:00 a.m.  

It was bound to happen.

I'm not exactly what you would call "tech savvy".   

This morning I realized I somehow managed to delete over 500 pictures from my camera without saving them.  Three different recipes to be exact.

I was devastated.  I lost all of the pictures from the amazing stuffed meatloaf we had on Sunday and all of the pictures from the Caprese Meatballs earlier this week.  Lucky for me I made two meatloafs on Sunday and froze one, so at least I have a second shot with that one.  And you don't have to lose sleep wondering how you'll manage to find your way in this world without the recipe  for the Caprese Meatballs. These will be making a reappearance on the menu again very  soon, they were just too damn good (and healthy) not to share.

The one saving grace to my techy-catastrophe was this recipe.  You see, I only deleted half of the pictures from this hog snapper recipe.   I danced around the living room like a crazy  fool when I saw that ONE picture of the final dish was downloaded to my computer, AND it wasn't all blurry looking like I had just rubbed the camera lens with a butter coated finger (you'd be surprised how many pictures turn out that way). 

A small stroke of luck.

Note:  This portion of the post was written at 9:00 p.m.

Scratch that whole luck thing.  In fact, I'm pretty sure I've landed myself on the top of Lady Luck's hit list.

Have you ever done something so incredibly stupid it calls into question your mental health.  Well that happened to me today - three times.  Not only did I delete pictures from three different recipes without saving them, I realized at work this afternoon that I somehow failed to save a document I spent the better half of Wednesday drafting.   Poof.  Gone.  Not a trace remaining of 4+ hours of mind numbing brain power.  I about lost it.

Icing on the cake?  I came home to find that I had left the garage freezer door open last night when pulling out the chicken breasts for tonight's dinner.  Everything in the freezer was ruined - the extra meatloaf mentioned above, two huge bags of shrimp (Ryann, I need more), an entire ten pound beef tenderloin, six bags of Mexican chicken, two containers of stuffed peppers, four containers of bolognese, a lasagna and ten chicken breasts.  I'm pretty sure I hollered every expletive known to man, and even created a few of my own. 

My mom happened to be here at the time.  Poor thing. She's probably traumatized.

So please excuse me while I go pour a strong one.   It goes without saying, it's been one of those days.

Hog Snapper with Blueberry Tarragon Sauce
Serves: 4
Prep Time:  10 minutes
Cook Time:  25 minutes
Total Time:  35 minutes

2 pounds of hog snapper (or other white fish)
1 cup of frozen blueberries, thawed (or fresh if in season)
1 shallot, halved and sliced
1/2 bunch of tarragon
1 lemon
3 tablespoons of balsamic vinegar
1 teaspoon of sugar
2 tablespoons of oil, divided (I used coconut oil)
Salt, pepper, and garlic powder for seasoning

Preheat oven to 425 F.  Heat a medium sauce pan over high heat.  Add 1 tablespoon of coconut oil, shallots and half of the tarragon leaves, turn heat down to medium high and saute for 10 minutes.  Add blueberries, white wine, and the remainder of the tarragon to the sauce pan and simmer for 15 minutes until reduced by a little over a half.  Pour blueberry sauce into a blender, blend for about a minute (or use an immersion blender), and return sauce to saucepan over low heat to keep warm.   Heat a large oven proof skillet over high heat (allow to heat for about 5 minutes to get it really hot).  Meanwhile, dust fish filets with salt, pepper and garlic powder on both sides.   Add remaining tablespoon of coconut oil and spread around in the pan.  Add fish filets and allow to cook for 5 minutes undisturbed.  Flip fish filets and immediately transfer the skillet to the oven and roast the fish for an additional 5 minutes (depending on thickness of the filets).  Serve fish immediately with Blueberry Tarragon Sauce. 


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