Wednesday, May 15, 2013

Tonight's Dinner - Halibut with Spring Veggies

We picked up the two pieces of Halibut from our Farmer's Market.
I seared the fish, skin side down in a screaming hot stainless pan till it moved on it's own.
The veggies is a mix of Japanese eggplant, yellow squash, 1/2 yellow and 1/2 red pepper, ear of corn (taken off the cob), green beans, parsley, dill, salt, black pepper, lemon zest and lemon juice.
Leftover rice from Chinese take out was re-purposed with some parsley and dill heated slowly in the pan I seared the fish in. Hearty and flavorful meal!

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