Living On Food

Fish and Potatoes


Friday, I made salad, fish, and potatoes for dinner. The salad wasn't great, but both the fish and the potatoes turned out amazing.

For the salad, I used green leaf lettuce and a dressing of sesame seed oil, salt, pepper, and lime juice. This ended up being too tangy and bitter, so I added some agave syrup. That made it okay, but it still needs some work.

I did the fish and potatoes both at 350°F. The potatoes I cut into wedges and tossed in olive oil, salt, and pepper, and then baked for 50 minutes. They came out great, tender and flavorful.

The fish was snapper from Uwajimaya, about 1/2 pound. I cut it into large chunks, maybe 3/4 inch by 1-1/2 inches by 3 inches, and tossed it in a generous mix of tamari sauce, sesame seed oil, salt, pepper, a little bit of sriracha sauce, and the juice from one wedge of lime. Then I spread out the chunks in a baking dish and poured the remainder of the marinade on top, and baked for 15 minutes.

The fish was incredible. The surface had an intense flavor from the marinade, but you could still taste the mild flavor of the snapper on the interior.

All in all, a good dinner, and quick and easy to make.

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