Rainbow Trout with lime ginger drizzle and
Roasted Broccoli Rabe with Green Garlic and
Quinoa with Raisins and a dressing of Olive oil , white wine vinegar, honey dijon, kosher salt
From Pam Anderson’s book— My latest way to have fish, which we eat about once a week. You just choose a vegetable and a sturdy fish, cut up the veggie (in this case Broccoli Rabe), slather the fish and veggie with olive oil and salt. Pop in a 400 oven for 15 minutes. Add a side of potatoes, rice, or Quinoa (how do you say that? I can never remember.) Sometimes I add flavorings during cooking like herbs or a rub but this time I used an Asian “drizzle” which is 1 T. lime juice, 1 T. fish sauce, 1 T. grated fresh ginger, 1/2 tsp. red pepper flakes, 1 tsp. sugar all mixed together and drizzled over the fish at the end. I cooked the quinoa and then added raisins and a light dressing. It was very yummy and fast.
We ended the meal with a smoothie and some homemade granola