6/5/2026 – Mary wanted to make a dish but was tired of looking for recipes; so she just did the process she knew using what we had. The next day, to get Tom off her back, she wrote down what she did. This was a great meal served with Jasmine rice.

Ingredients

• 4 – Pacific Whiting Fillets (frozen from Publix)
• Fish – Pat dry and season with blackening seasoning, Salt and Pepper, and Piper’s Jalapeno seasoning.
• ½ shallot, small diced
• 4 garlic cloves – small diced
• Olive oil – enough to slightly cover the bottom of a #8 non stick skillet
• White wine – enough to deglaze the pan
• 4 Tablespoons of butter
• Mixed vegetables sliced for stir fry.  Carrots, yellow squash, zucchini, ½ Vedalia onion. Cut the vegetables to equal sizes and place in a bowl.  Spray with avocado oil. Season with salt and pepper and set aside.

Directions

1. Cover the bottom of a non-stick skillet with olive oil.  Heat til it just starts to smoke. 
2. Place the fish skin side down in the skillet till slightly browned.  Turn over and brown the remaining side.
3. Remove from pan and set aside.
4. Place the shallot in the skillet and stir for about 2 minutes.
5. Add the garlic and cook for approximately 30 seconds – until you can smell it.
6. Deglaze the pan with the white wine and cook down by about half.
7. Add the butter. Cook until melted.
8. Add the vegetables to the pan and stir fry until they reach the desired doneness.
9. Add the fish back to the pan and mix until the fish is warmed back up.

Serve with Jasmine rice