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OLS Week 8: Pan-fried Bluefish with fresh salsa and local green salad

This week brought me a lovely set of local bluefish fillets from FreshDirect.  Borrowing from the Baked Fish Nicosia from Moosewood's Sunday Night Suppers, I dredged the fillets in cornmeal mixed with a hint of cumin, coriander and cayenne.  I pan-fried these lightly in oil and served with a fresh tomato salsa of local tomatoes, basil, and garlic, all tossed with balsamic vinegar, olive oil, sea salt and pepper.

To complement this, I made yet another kitchen-clean-up salad with Satur Farms butterhead lettuce, radishes, scallions and cucumbers along with a medley of homegrown herbs (parsley, Italian basil, Greek basil, mint and sage). 

I also enjoyed a bottle of the Benmarl Slate Hill white which is a slightly sweet blend of Chardonnay, Viognier, Riesling and Traminette.  The wine was a rich golden color with hints of citrus and soft floral notes.  This is a great summer sipping wine, either with seafood or tart fruits and cheeses to help balance the sweet and crisp flavors. 

Pictures of all to follow.

FreshDirect: bluefish fillets, Satur Farms lettuce

Farmers' Market: radishes, scallions, tomatoes, cucumbers, garlic

Homegrown: Italian basil, Greek basil, parsley, sage, mint

Reader Comments (1)

Thanks for sharing. I like salad too.

October 5, 2009 | Unregistered Commenterhealthy lifestyle

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