What’s Happening Today – June 9, 2021
Today on DelmarvaLife –
Are you ready for some football? Kids from around Delmarva are getting ready as football organizations all over Delmarva are gearing up to start practices: and that gear is free for these players, thanks to Seaford Elite Youth Football.
The spotlight this month is on African American Music. 42 years ago, President Jimmy Carter declared June as the month of black music, and here to explain how Delmarva is celebrating is the Music Director of Taylor Music Studios, Christy Taylor.
We sat down with Kelly Gelof of the law offices of Tunnell & Raysor, P.A., who clears up some question about worker’s compensation.
Communications Specialist with The Blood Bank of Delmarva, Tony Prado, joins us to talk about the needs for blood donations here on Delmarva.
Perhaps you’ve seen meteorologist Dalencia Jenkins forecast from the WBOC Storm Tracker Weather Center. She joins us to talk about her passion for weather…and baking!
And today in the Mr. Food Test Kitchen —
Did you know fish is the ultimate fast food? We’re not talking about the stuff you get at a drive thru. These sunny-tasting fish fillets cooks up in just 8 minutes! You read that right. Our Lemon-Capers Fish Fillets combine lemon juice and the tangy flavor of capers to add just the right amount of “wow” to this easy dinner recipe!
What You’ll Need
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon finely chopped shallot
- 1 tablespoon capers
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 (6-ounce) white-fleshed fish fillets (like cod or haddock)
- 1 tablespoon chopped chives
What to Do
- In a small bowl, whisk together lemon juice, oil, shallot, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper; set aside.
- Coat a grill pan or skillet with cooking spray; heat over medium-high heat. Sprinkle fish with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Place fish in pan and cook about 4 minutes per side or until it flakes easily with a fork. Spoon lemon juice mixture over fish, sprinkle with chives, and serve.