We upgraded to the large box this week, but we didn't increase the fish order. Hmmmm...might have to remedy that one! We are loving our bi-weekly fish nights. Tonight's fish was prepared "Veracruz-style", meaning smothered in salsa. I had just the right cooking vessels, individual ceramic boats that hold one portion of fish perfectly. A little olive oil and lemon juice topped with lemon pepper seasoned the fish, then dolllops of salsa went on top of that. Into a 350 degree oven for 30 minutes,and the fish flaked easily with a fork. I sprinkled a little Mexican shredded cheese on each dish and set the boats on our dinner plates and accompanied it with Spanish brown rice and some quickly-steamed broccoli and carrots out of tonight's SLO Veg box.
I peeled and chopped two bright orange carrots into one-inch chunks and put them in the steamer basket. Two heads of trimmed up broccoli went on top, then the steamer went into the microwave oven for 5 minutes.
In all, I used broccoli, carrots, onion, fish, red lettuce, avocado, microgreens and salad sprouts from the SLO Veg tote in tonight's meal. It took me until 8:00, but dinner was served just in time to sit down and watch American Idol again. Not bad for fresh, homecooked food, I'd say.