The NY Times had an interesting looking recipe for Asian steamed flounder, so I decided to use our last frozen fluke fillet last night. The recipe calls for sauteeing ginger, garlic, and mustard greens, then steaming the fish on top of the greens. I added daikon, because we're getting a lot of that from the CSA right now. Craig liked it, but I thought it needed more flavor, especially in the fish. Definitely healthy and easy though.
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