Sunday, December 6, 2009

Rosie Prepares Red Drum.

Mr. Hawthorne came home last week with red drum. Why, I asked, when we have a freezer full of stuff I'm trying to get rid off. Because Billy's Seafood is getting ready to close for the winter and he won't be able to get his fresh fish fix for a while.
Here's our lunch last Saturday.
Mr. Hawthorne squirted a bit of ELBOO over the drum. (That's Extra Light Bertolli Olive Oil!)
And he smeared some LOLUB on top. (That's Land O' Lakes Unsalted Butter!) The fish went into a 350 degree oven for about 20 minutes while I prepared the toppings.
My ingredients for the toppings: tomatoes red onion dried hot pepper black olives capers pink peppercorns in brine yellow pepper artichoke hearts, rinsed and chopped fresh basil
I chopped the tomatoes, basil, onion, pepper, artichokes, and hot pepper.
I melted a bit of LOLUB, and added the onion and pepper.
Tomatoes and artichoke went in, just to heat through. .
A few capers.
Some pink peppercorns.
Black olives.
Juice of one lemon.
Dried hot peppers.
And finally, the basil at the end.
Mr. Hawthorne had cooked some whole wheat linguini, which I plated along with the perfectly flaky fish and the toppings. I liked all the flavors here. Mr. Hawthorne, however, didn't care for the peppercorns. If you're not a peppercorn kind of person, then by all means, leave them out. This was a fresh tasting, light, easy, enjoyable lunch.

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