Spring's happening, finally, and summer's not far behind. The trees are all leafed out, spring flowers are turning into summer blossoms. And my cooking style is changing seasons too, turning to summer simplicity, what for three years now, I call "Summer Easy". Just last week, a chef said it like this, "When the food's this fresh, it'll almost cook itself."
Weight Watchers, you're going to love this recipe, the fish adds up to just 3 points, Old Points and PointsPlus both.
Sticker shock set in this week, not for $4 gas but $4 herbs.
But the plants were beautiful, grown in Missouri even if sold at Lowe’s. And I had a firm talk with myself, wondering why I objected to paying $4 for a plant that would flourish all summer long, gracing one dish after another with the bits of fresh herbs I love so much and saving $4 a week (at least) for about five months, about $80.
This year, I planted six herbs, basil, dill, rosemary, tarragon, lavender and mint. I put in just one parsley plant – frankly, I use so much parsley and cilantro, there’s no planning enough.
So let’s see. Spend $24 and get $80 in return. If only ALL our investments were so profitable!
HERB-COATED BROILED FISH
Time to table: 20 minutes
Serves 4, easily adjusted to serve 1 or 2 or many
- 1 pound mild fish such as sole, halibut, etc., cut into four servings
- About 1 ounce fresh herbs (a mix of cilantro, parsley, dill, tarragon and others, enough to yield about a half cup)
- 2 cloves garlic
- Zest and juice of a lemon
Set the broiler on high. Line a rimmed baking sheet with foil.
Rinse the fish in running water, pat dry with paper towels.
With a mini food processor or quick knife skills, process the herbs and garlic until the herbs are chopped small. Add the zest and juice and process until smooth.
With your hands, coat all sides of the fish pieces with the herb mix and place on the baking sheet, leaving room between.
Place about 4 inches under the broiler and let cook for 10 to 12 minutes.
This Week, Years Past
This Week, Elsewhere
Wall Street Journal!
Wholly Cow: A Few Brave Grillers Go 'Nose-to-Tail'
Remember when I wrote about cooking a whole buffalo last December in Homemade Hot Chocolate Mix?
The WSJ put our adventure in a Page One story!
St. Louis Post-Dispatch
Chicken Salad Sandwich from Schafly Brewery & Tap Room
A Veggie Venture
How to Shop at a Farmers Market
Thoughts & Tips from a Veteran Shopper
How to Eat More Vegetables, Tip #11 (Ask for Help)
More Favorite Light 'n' Easy Fish Recipes
More "Summer Easy" Recipes, Favorites from 2010
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