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Table for Two
It is so rare that I get to spend a quiet dinner at home with just me and……my 10 yr. old son. This being a rare occasion, I asked him what he would like to have for dinner (sushi is out because he gave up raw fish for lent). He asked for fish, cooked. So we stopped at the fish market and I let him choose. “How about the Flounder, or the Cod?”, I suggested. He told me, “Mom, it’s important to mix it up a bit, how about the large red snapper?!”. Like I need a lecture on exposing kids to different foods, who’s teaching who here?
- Pat fish with paper towels to dry it and salt lightly. Grab a baking dish and lie fish skin side up.
- Mix 2 TBS of EVOO, juice from 2 lemons, 2 TBS of white wine, ½ TSP of Fine Herbs into a bowl (add 2 TBS of fresh parsley and 1 chopped clove of garlic if you have it).
- Pour it over the fish.
- Slice ½ cup of grape tomatoes and lay them on top.
- Bake at 400 degrees for about 15 minutes (depending on thickness)
- Wash and trim stems. Heat 2 cloves of garlic in 1 TBS of EVOO for a minute or so.
- Stir fry brocollini with a dash of ginger powder and 1-2 TBS of soy sauce and a small dash of crushed red pepper.
- Cover and reduce heat for 1-2 minutes until cooked through.
Israeli Cous Cous
- Cook ½ onion and some mushrooms in a drop of EVOO and cook until soft. Add 1 cup of cous cous and stir.
- Add salt, pepper, 2 TBS of parsley and 2 cups of chicken broth and/or water. The broth makes it a bit more starchy.
- You could even add some chicken and spinach to this recipe and make it a quick main course.