I've gotten into Broiling fish lately; it's a nice alternative to grilling. Honestly, who wants to go sweat over a grill when it's 90+ degrees outside.
I use a sheet pan lined with foil and I place a rack on top to keep the fish elevated. (similar to this)
I've really been into Orange Roughy lately; if you haven't tried it you need to get in on this. It has white flesh and doesn't have a fishy flavor that can be a turn-off for some.
I created a White Wine/Tomato Cream Sauce on top. This one was a modification of a classic french sauce. Yeah I'm still reading this.
The side dishes included Cream Potatoes as well as Braised Celery and Squash.
1 comment:
Colleen is one luckly lady to get to sample all these fine "fixins"! Everything looks delish. Last night I had the "pleasure" of eating Jason's step-mom's beef stew...well, there was no liquid in it when we ate it and I don't think throwing canned peas and carrots into a casserole dish with beef & cream of mushroom soup for five hours quite qualifies as gourmet. :)
...LOL, Annette
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