I chose basa basa, which is one of the only farm-raised fish I like. It's mild-tasting and tender, yet firm enough to pan saute. It's also pretty affordable. I dredged it in seasoned flour (a little salt, pepper, and paprika) and sauteed it in a little olive oil.
Then I made a lemon caper sauce. In the same pan in which I had sauteed the fish, I melted a tablespoon of unsalted butter. I added capers and minced garlic and let these sizzle for a few minutes.
Then I added about 1/3 cup of fresh lemon juice and deglazed the pan.
Saute half a diced onion in about a tablespoon of olive oil. When onions are clear, add 3/4 cup rice (either white or brown) and 1/4 cup bulgar. Saute until grains start to brown a little. Add 2 cups of chicken stock, and bring to boil. Cover and reduce heat until done (shorter for white rice, longer for brown). Fluff with fork, salt to taste, and serve. It goes with everything.And of course we had some of this too.
Sophie and I wanted to make pudding, but she just didn't feel well enough. Maybe tomorrow.