Wednesday, October 04, 2006

Broiled Fish with Vegetables Au Gratin and Salad

This is another recipe which is really an idea rather than detailed instruc-tions. We Drizzled the fish with fresh lemon juice and broiled it until flakey. In this case we were using catfish which can be greasy so we didn't use any butter. The sauce was made by mixing 1/2C sour cream with 3T fresh lemon juice and 1T dryed dill weed (use fresh if you have it). The gratin of broccoli and cauliflower was the same recipe as a few days ago but this time we used collardc greens instead of swiss chard. The salad was dressed with balsamic vinegar and olive oil.



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