Saturday, July 18, 2015

Mediterranean Red Snapper with Garden Beans

Saturday 11 July
As part of the continuing celebration of Barbara's birthday, we went to Graeter's in the afternoon to share her free birthday sundae.  She chose our favorite summer peach ice cream, on shortcake with raspberry sauce, which meant that all we wanted for dinner was something light. 

Luckily, we had picked up a little red snapper at Luken's this morning, so we cooked it according to Grace Parisi's method.  Previously we had done Caribbean flavors, so now we tried Mediterranean style.  When it was done, Barbara flensed it out and we each had a filleted side.
As a vegetable, we selected the thinnest and tenderest of Barbara's fresh crop of green (and purple) beans, and simply boiled them up for the perfect light summer meal.

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