Germaine's Grilled Fish with Dill
Serves 2.
½ tsp. turmeric
1 tbsp. olive oil, divided
Salt, freshly ground black pepper to taste
12 oz. fillet of grouper
Few sprigs fresh dill to yield 1/3 c. chopped
3 large green onions
Recipes: Asparagus and Orzo Pasta, Germaine's Grilled Fish with Dill
May 23, 2008 at 4:23PM
¼ c. unsalted, roasted peanuts
1½ oz. mesclun
Few sprigs mint to yield 2 tbsp.
Few sprigs coriander to yield 2 tbsp.
Turn on broiler, if using. Mix the turmeric with 2 teaspoons of oil, salt and pepper in a bowl large enough to hold the fish. Wash and dry the fish and cut into 1 inch cubes. Using your hands, mix the fish with the turmeric mixture until it is well-coated. Set aside.
Wash and chop the dill; wash, trim and chop the green onions. Place the peanuts in a plastic bag and coarsely crush with a rolling pin.
Prepare stove-top grill, if using. Grill the fish, turning to brown all sides. It should take 4 or 5 minutes. Or broil the fish.
Meanwhile, wash and dry mesclun, mint and coriander. Chop mint and coriander.
When fish is cooked, arrange mesclun on serving plate. Top with fish; sprinkle with dill, onions, peanuts, mint and coriander. Drizzle over remaining 1 teaspoon of oil and serve.
Asparagus and Pearl Pasta
Serves 2.
¾ lb. asparagus
3 tbsp. orange juice
2 tbsp. balsamic vinegar
¾ c. pearl pasta or other small pasta such as orzo
Bring water to boil for pasta.
Wash asparagus and trim off tough part of stem by breaking asparagus where woody part meets tender part. Cut the asparagus into 1-inch lengths and steam for 4 or 5 minutes until tender but firm.
Cook pasta according to package directions.
Place asparagus in serving bowl with orange juice and balsamic vinegar.
When pasta is cooked, drain and stir into asparagus mixture.
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