CWS4322
Chef Extraordinaire
Test drove two fish recipes today. One was steelhead trout that had marinated in the fridge for 45 minutes. The rub/marinade was sugar, salt, lime, lemon, and orange zest. The other was oven-fried halibut with a crust of panko, lemon zest, butter, and parm. cheese. The trout was plated on top a salad of arugala, shaved fennel, fennel fronds, Mariposa cheddar, quinoa, parsley, shallot, garlic, orange segments dressed with a lemon-parm-S&P vinaigrette, drizzled with chamomile tea-white balsamic vinegar syrup; the trout was served on a bed of wilted spinach, oven roasted cherry tomatoes and garlic, drizzled with a maple-white balsamic glaze. Both were excellent. I'm stuffed (I didn't eat full portions of anything except the salad). So I'm claiming that for Friday Fish Day's dinner. What is everyone else having?