Friday, June 26, 2015

Thyme and Rosemary Red Snapper with New Potatoes, Broccoli and Greek Salad

Red Snapper fresh at Mitchell's today. I finally found some live thyme for the garden and after Fern planted it, grabbed a few sprigs for the fish. I also crushed some rosemary leaves and scattered them on the fish. Otherwise it just had salt and mixed pepper for seasoning. I simply laid the herbs on the fish while it fried.

The new potatoes were boiled and finished with butter and salt. Fern said he likes pepper on his potatoes. I don't so he'll have to do it himself.

The broccoli was steamed and cooled quickly while still crisp, then reheated in olive oil and salt.

Greek Salad

4 roma tomatoes diced
2 inches English cucumber diced
handful black olives - pitted are nicer to eat 
chunk of cow feta - crumble into bowl
diced red onion or chives would have been nice - ran out of time
2 tsp olive oil
1 tsp canola oil
juice of 1/2 a lemon
salt, pepper

Toss and serve.

The fish was really good. So nice to not taste hot for a change.

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