Baked or Grilled Snapper with Lemon Sauce
Pimiento Barley
Carrots with Butter and Chives
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We'll be using more pimiento or roasted red pepper on Saturday.
Baked Snapper with Lemon-Mustard Sauce
Total time: 15 minutes
Walleye would be my first choice but that isn't available here. Any nice filet will work, small cod, tilapia, catfish...
Ingredients:
- 2 nice fish fillets, snapper, walleye, 12oz (360gr) total weight
- 1 tbs butter
- 2 tbs lemon juice
- 1/2 tsp tarragon
- 1/2 tsp thyme
- 2 tbs chicken stock
- 1 tbs whole grain mustard
- 1/3 cup (3oz, 90ml) Greek yogurt, crème fraiche or sour cream
Instructions:
- Rinse fish, pat dry.
- Melt butter.
- Add 1 tbs lemon juice, tarragon and thyme to butter.
- Brush on fish fillets. Bake, 400F (200C), for 15 - 20 minutes, until fish is done. It should be opaque and flake easily with a fork.
- Or grill the fish in a grill basket, over indirect heat on the barbecue grill for about the same amount of time.
- Spoon Lemon-Mustard Sauce on top and serve.
- Lemon-Mustard Sauce:
- Combine remaining 1 tbs lemon juice, stock, mustard and yogurt. Mix well.
Barley with Red Pepper
Total time: 20 minutes
A bit of red pepper adds not only some bright color but some bright flavor to almost any food. I use quick-cooking barley, which takes about 15 minutes. Cook in chicken stock for added flavor.
Ingredients:
- 2/3 cup (3.3oz, 95gr) quick-cooking barley
- 1 1/3 cups (11oz, 330ml) chicken stock (or more, depending on type of barley)
- 1/3 cup chopped pimento or roasted red pepper
- 1 tsp white Balsamic vinegar
- 2 tsp olive oil
Instructions:
- Cook barley in stock, oregano, covered
- Simmer until done, stirring occasionally. If all stock is not absorbed, drain.
- Stir in pepper, vinegar and serve.
Carrots with Butter and Chives
Total time: 25 minutes
These are delicious in the spring when the chives start coming up - as well as the rest of the summer. If you don't have access to fresh chives, substitute dried.
Ingredients:
- 2 - 3 carrots, depending on size
- 1/4 cup (2oz, 60ml) chicken or beef stock
- 1 tbs butter
- 2 tbs snipped chives (Substitute 1 tbs dried or other herb of choice)
Instructions:
- Peel carrots, cut into sticks.
- Put carrots into a small saucepan or skillet. Add stock, cover and bring to a simmer over medium heat.
- Reduce heat and let simmer until done, 10 - 15 minutes.
- Drain any remaining liquid from pan.
- Add chives and butter, stir well to coat and heat through.
- Remove from heat, add pepper if you like and serve.
Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans / lids, baking sheet or barbecue
grill / basket, small bowl, whisk
Turn oven on 400F (200C) if using
Turn on / light barbecue grill if using
Cook barley if slow cooking type
Peel, cut carrots
Cut pimiento
Snip chives |
Prepare fish
Mix lemon, herbs, brush on fish
Make lemon mustard sauce for fish
Cook barley if quick cooking
Cook carrots
Cook fish - oven or barbecue
Pause while it all cooks
Mind the fish if on barbecue
Finish barley
Finish carrots
Remove fish, finish and serve |