Shoot, I am running behind... so far behind that I don't remember which type of white fish I made this with. Something cheaper than halibut, maybe tilapia?
Anyway, good, unique end-of-summer flavors here. The baked cucumber with the dill, lemon juice and white wine ends up somewhere between a cucumber and a pickle, just tangy enough not to overwhelm the delicate fish. Due to the thin sauce, I served this over quinoa to soak up all of the flavor.
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