AP
Loc: Massachusetts
Another simple dinner you'll love! We will start with the veggies first. Rinse asparagus in cold runner, photo 2. It is best to cut hard stiff ends off asparagus. But, I don't throw them out!
In photo 3, I added the hard stiff asparagus ends with a 1/2 can of chicken stock brought to a boil with shiitake mushrooms cut into quarters with stems and cooked 15 minutes on medium boil. I added softer stem ends photo 4, and cooked covered while starting fish.
Fish was sprinkled with dill seeds one side shown photo 5, and added to my hot cast-iron pre heated pan with coconut oil dill side down into pan and again sprinkled top of fish when moister rose and side of fish started to whiten. Fish was turned and covered about five minutes. Do not cook long, leave moist! Press fish on top if bounces back, it's perfect.
Cover photo 1 shows plated asparagus & mushrooms topped with roasted whole garlic cloves a wonderful addition. Veggies were a big hit along with toasted crusty bread! This was my tasty supper last nite! CIAO, AP
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