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Old 11-22-2011, 12:03 PM   #11
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Join Date: Apr 2011
Posts: 340
Thanks guys for the wonderful ideas!
The biggest problem I have is that the fish is gonna be a flat and thin filet, not a thick chunk like mahi mahi. I just can't find a good Presentation idea to fit the fish to the starch. The only vision I have in my head is the fish laying flat on the plate with sauce all around it, and that doesn't seem to allow starch...

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Old 11-23-2011, 08:34 AM   #12
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Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,185
Originally Posted by Sir_Loin_of_Beef View Post
My new rice cooker came with a recipe book, and a recipe for Tabbouleh (Lebanese Bulgar Salad) really intrigued me. I am already planning to make it with Pan-Seared Cod with Preserved-Lemon Aioli.
I sometimes use roasted quinoa (I prefer the red--it is somewhat nuttier, IMO) or broken wild rice instead of the bulgar. Sounsd like a nice combo!

I've got OCD--Obsessive Chicken Disorder!
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