Next Saturday, June 5th

The idea for the fish came from Deep Water Seafoods at the market, and the idea for the paprika egg batter came from my husband who has taught me a few eastern European tricks in the kitchen.

So this Saturday, fish is on the menu! Asparagus is also plentiful and in season right now. Here is an easy way to cook up your favorite white fish and get some veggies in on the amazing flavors in the pan. I also have a great Garlic Lemon Aioli recipe that really brings this dish alive.

Stop by in downtown Hillsboro between 11am and 1pm to get a taste.

1-Pan Egg Fried Fish with Asparagus

(serves 4 greedy people)

• 2 pounds Hillsboro Farmer's Market asparagus, tough ends torn, cut diagonally into 1-inch pieces
• 3 tablespoons flour
  
• 2 tablespoons paprika
• dash ground cayenne pepper
• 1 tablespoons garlic powder
• 2 eggs
  
• 2 tablespoons butter
• 1/2 teaspoon salt, divided
• 1 pound Deep Water Seafoods white fish fillets, cut into 2-inch wide strips
  
• 3 tablespoons lemon juice, zest of lemons
  

Heat 2 liters of water in kettle. Put asparagus pieces in bowl, pour in hot water, cover and steam until bright green, about 4 minutes. Drain water from bowl.

Combine flour, paprika, cayenne pepper, garlic powder, and 1/4 teaspoon salt on a plate. Whisk eggs in a dish. Dredge fillets in the spice mixture to coat, then the egg mixture. Heat butter in a large pan over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Move fish to plate.

In the hot pan, add lemon juice and zest, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

(Nutrition Facts for fish cooked without asparagus, serving size is 1/4 of recipe)