Relish made from harvesting baby greens from the garden, cut into relish sections with kitchen shears and tossed with diced tomato, onion and pickled sweet peppers; along with a dash of olive oil and Provencal seasoning.
A definite do again keeper.
Thursday, January 6, 2011
Soft Fish Tacos
for lunch today. Oh, boy they were sure good.
One large basa filet coated in Cabela's Down Home Fish Fry Original and a dash of Montreal Steak seasoning. Pan grilled with minimal peanut oil.
Relish made from harvesting baby greens from the garden, cut into relish sections with kitchen shears and tossed with diced tomato, onion and pickled sweet peppers; along with a dash of olive oil and Provencal seasoning.
And the taco shells? Collard green leaves fresh from the garden.
A definite do again keeper.
Relish made from harvesting baby greens from the garden, cut into relish sections with kitchen shears and tossed with diced tomato, onion and pickled sweet peppers; along with a dash of olive oil and Provencal seasoning.
A definite do again keeper.
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