Sunday Seafood Dinner... Fish and Shrimp in Dill Garlic White ...

After such a busy week and Saturday, and a nice sleep-in this morning, all I wanted was a l-a-z-y Sunday. I can't tell you how thrilled I was to see frozen shrimps and basa fillets on-hand to save me a needed trip to the store. Plus I had a bunch of fresh dill that would go so perfectly with the seafood. Ingredients of butter, white wine and garlic all dashed through my mind... and I succumbed to this heavenly classic flavour combination. Cook the shrimp and fish separately and marry them on your plate for the seafood-lover in you!

Fish and Shrimp in Dill Garlic White Wine
Makes 6 servings

300 g frozen shrimps, shelled and deveined, rinsed in salt water, drained and patted dry
600 g frozen basa fish fillets, thawed, drained and patted dry
kosher salt and ground black pepper to taste
1 Tbsp. cornstarch, divided
2 Tbsp. olive oil, divided
2 Tbsp. butter, divided
1 to 2 cloves garlic, minced, divided
1 cup white wine, divided
1 tsp. Dijon mustard
fresh dill, chopped (use as much as you please)
lemon for splashing

Ensure the shrimp and fish are patted dry. Cut the fish into 2" pieces. Sprinkle with salt and pepper, and divide the cornstarch between the seafood. Mix until coated.

Heat 1 Tbsp. each oil and butter in skillet or pan over medium-high heat. When the butter starts to melt, add half the garlic. Toss in the shrimps and sauté for one minute on both sides until slightly golden. Add 1/4 cup of white wine and dill; continue to cook for a minute or so more until done or wine has evaporated. Remove onto a plate.

Heat remaining 1 Tbsp. each oil and butter in same skillet or pan over medium-high heat. When the butter starts to melt, add remaining garlic. Add the fish and let cook on each side for two minutes until slightly golden. Add 3/4 cup of white wine, Dijon mustard and dill; continue to cook, turning as needed for two minutes until done or wine has mostly evaporated. Remove onto a plate.

The combo of white wine and garlic smells so good!

Colourful, healthy and I couldn't ask for a more simple Sunday dinner preparation!

Served with pearl couscous, sauteed baby carrots and snap peas in olive oil and lemon wedges.

Delighted for dinner or just acting silly?

Yum-Meh!