(serves four)
4 sea bass fillets
1/2 cup polenta (yellow cornmeal)
2 tsps Penzeys Fox Point Seasoning
dash garlic powder
dash olive oil
Trim and rinse and de-bone the fillets if your child is extremely finicky about fish issues, as mine is. One bone will put her off the entire dish and I can’t say I blame her. Mix the polenta and seasonings in a small bag and shake the fillets in it till thoroughly coated with the mixture. In a heavy, nonstick skillet, heat the oil till very hot and place the fillets in, skin side down. Fry till skin is crisp, about two or three minutes. Turn over gently and fry for another minute and serve immediately with:
Couscous with Savoy Cabbage and Garlic
(serves four)
1 cup couscous
1 1/4 cup hot chicken stock
1 tbsp butter
1 tbsp olive oil
1 small head, or about 2 cups finely chopped Savoy cabbage
4 cloves garlic, minced
Couscous makes me laugh because it prepares itself right before your eyes. Place the dry couscous in a bowl that can accommodate twice its bulk. Add the hot stock and watch. Just a few minutes and you can fluff it with a fork and stir in the butter.
Heat the olive oil in a skillet or saucepan and saute the Savoy cabbage and garlic till soft. I know it may look like too much oil, but this is essentially the only dressing the couscous will have. Mix the cabbage and all the oil with the couscous and fluff well. Lovely and so light.
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