An Italian friend, Vittorio Porciatti, told me “Potatoes, boiled or steamed with just a delicate flavor of garlic and rosemary, are the perfect side dish for fresh fish.” His wife told me he makes the best potatoes she ever tasted in the microwave; I decided to try them. Vittorio mentioned that one secret to keeping the potatoes moist is to leave some water on the skins after they’re washed.
Where to buy fresh fish is a frequent question I hear. Here are some tips on choosing fish. It’s a good idea to make friends with the person selling you the fish. Ask when the fish came in. Don’t ask if the fish is fresh; the answer always will be yes – meaning it’s not frozen. The flesh of fresh fish should be firm to the touch. It should not leave a fingerprint when gently pressed. If you are buying a whole fish, the eyes should be bright and clear. If it smells fishy, then it’s probably old.
This meal contains 438 calories per serving with 27 percent of calories from fat.
Helpful hints
• Sole, halibut, cod, mahi mahi or other firm white fish can be used. Increase the cooking time to 10 minutes for fish that is 1-inch thick.
• Coarsely chop tomato, olives and parsley together in a food processor.
• The easiest way to chop fresh rosemary is to snip the leaves from the stem with a scissors.
Countdown
• Start potatoes.
• Saute fish.
• Finish potatoes.
Shopping list
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 medium tomato, 1 small bunch fresh parsley, 1 pound russet or Idaho potatoes, 1 small bunch fresh rosemary or 1 jar dried rosemary, 1 small container pitted black olives and 3/4 pound snapper fillets.
Staples: Garlic, olive oil, salt and black peppercorns.
McClatchy-Tribune News Service
For a printable copy of the recipes, click the links:
Gassenheimer: DinnerInMinutes.com
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