Sunday, February 21, 2010
Pan-fried snapper, mashed potatoes, and steamed kale
For the fish, we mixed flour, salt, and paprika in shallow bowl, and breaded the fish lightly on each side. Then we sauteed it in olive oil. The kale was steamed. We diced the potatoes and boiled them until soft; after draining, we mashed them with parsley butter. We plated in the kitchen, and served the meal with wedges of lemon and a pinot gris from Firefly.