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February Family Lunch

Fish, Homemade Tarter Sauce, Bread and Butter Pickles, Clementines, and Tomato Cucumber Salad. Recipes and Photography by

On Saturday we had a family lunch, serving fish sandwiches, fresh fruit and salad, and dessert.

Non-GMO, organic, local, free range, grass-fed ingredients:

Tartar Sauce:  Mix up some whole milk yogurt and the yolk of a hard boiled egg, Pickle Relish, Celery Salt, Pepper, Diced Cucumber, and any other favorites from the spice cupboard, and you have a fast tartar sauce that you can save in the fridge for your next fish dish.

Salad:  Mix tomato, cucumber, and crumbled parmigiano reggiano cheese in a bowl.  Drizzle over a small amount of olive oil, and a splash of balsamic vinegar.  Salt and pepper.  Mix and serve room temperature.

Breaded Fish:

Non-GMO, organic, local, free range, grass-fed ingredients:

  • 1-1/2 lbs. wild caught, local, sustainable fish fillets
  • 1 cup organic corn meal/Polenta
  • 2-3 tablespoon vegetable oil
  • 1 tablespoon grated Parmigiano Regggiano cheese
  • Fresh Lemon Juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Preheat oven to 375° F. Lightly oil a baking sheet or line baking sheet with foil.
  2. In a plastic or paper bag combine corn meal, cheese, lemon, salt and pepper. Hold the top of the bag shut and shake to mix everything together.
  3. Pour vegetable oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.
  4. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

Brownies, Fresh Berry Fruit, Blueberry Cinnamon Pie. Recipes and Photography by