In a hot sunny day, nothing is better than a light early dinner with a fine glass of wine. Then hurry to go catch a sunset.
Approximate Prep and Cooking Time: 25 Minutes
Approximate Cost: $8.80 or $4.40 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
2 Haddock Fillets ($6.00)
1 tbsp. Chimichurri Flakes (Sam’s Club sells it) (.35)
1 ½ tsp. Lemon Pepper (.25)
2 tbsp. Angie’s Basting Oil (see my link below for the recipe) (.35)
6 to 8 Brussels sprouts cut in half (.65)
4 large stalks of broccoli ($1.20)
Clean, pat dry, cut the filets diagonally and season with my basting oil, Chimichurri Flakes and Lemon Pepper. Refrigerate.
Clean the Brussels sprouts, cut in half and briefly steam in salted water for 4 minutes.
Remove the sprouts, and add the broccoli and steam for about 4 minutes.
Meantime, while the broccoli cooks, sear the fish just until golden, remove to allow to rest before serving.
In the same skillet, add the Brussels and sauté until golden.
(Cooking all these ingredients happens very quickly, smile.)
Find any garnish ingredients you may have at home and BOOM; you are ready to eat.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.