01 November, 2011

Last night's dinner.

A southwestern bent on fish & chips... not exactly fusion cooking. Maybe I could call it pescada y papas? (I still remember bits of Spanish II from high school here and there.)
That's a mahi-mahi fillet coated in Old Bay and fried in sea salt, black pepper, and olive oil and then covered in lemon garlic butter and topped with some fresh oregano and cilantro. On the side, I fried up some taters in olive oil and Tapatio and threw in some pablano and red bell pepper, red onion, and garlic. I served it topped with butter, shredded cheddar, sour cream, tomato and then the whole oregano and cilantro thing.

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