Friday, September 10, 2010

Fish Sticks

Business trips are getting pretty frequent around here, which is sad, but on the positive side, lends Graham and I time to try a little more fish. I have subscribed to Cooking Light magazine for years, and I made this recipe the other night, with a few changes. I only made half the fish, since it was just the two of us. I also used a mix of panko crumbs and regular bread crumbs, and not as much mint in the pea puree. It was spearmint...that's what is growing wild in the backyard. The pea puree really had a great flavor. It was pretty easy, but not being a regular meat cooker, cutting and dredging the fish was a little gross. The final product was good, though. Graham ate two of the fish fingers and all of the pea puree. I think it would also work well with tofu. I served it with quinoa mixed with olive oil, salt and pepper and some sweet roma tomatoes I picked up at the farmer's market that day. I mixed the left over peas up with the quinoa the next day and it was a delicious lunch!

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