Monday 2 August
We've been eating a lot of fish recently, as it is light and quick to cook in this long, sweltering summer. In landlocked Ohio, we depend on Trader Joe's frozen fish, which is now making the praiseworthy transition to using only sustainable sources. We defrosted a pound package of dover sole fillets, which gave us four tiny fillets (to be panfried) each, plus leftovers to use on Wednesday (above).
On the side, we made a fresh corn relish by stripping three boiled butter-and-sugar cobs of their kernels, and adding some chopped red bell pepper and a shot of lime juice.
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