I eat a lot of baked fish—baked pollock, perch, Atlantic salmon, tilapia, you get the idea. I don’t do anything fancy with the baking. I salt and pepper each fillet and top each one with some butter—well, margarine actually, but ‘I Can’t Believe it’s Not Butter!’ really does taste like butter—at least in my book.
Anyway, sometimes when I get baked fish at a restaurant, I’ll put some lemon juice on it. I think it makes the piece of fish taste better. Why not do the same at home?
For almost a year, I had 100% lemon juice on my grocery list. Every time I would go to Kroger, I’d forget to get it. Finally last fall, with my daughter with me, I remembered to really look at my grocery list and get a bottle of 100% lemon juice. I asked my daughter to find it for me and she did—looks like the bottle in the photo.
Great. Now when baking my various kinds of fish and applying salt and pepper and margarine before baking the fillets, afterwards I would put a little bit of lemon juice on the fillets to add to the flavor. I kind of felt excited about it.
Well, that bottle of 100% lemon juice is sitting right there in my refrigerator unopened. Each time I’m preparing fish, I move that bottle up to the front and top shelf to make sure I don’t forget to use it and each time I totally forget to use it. Yep—getting a little bit older and more than a little bit forgetful.
We’re getting close to an anniversary, my dear bottle of 100% lemon juice. You’ve been in that damn refrigerator for almost a year.
(Photo from shopwell.com)