Quote from Intro:

"Anyone can cook, and most everyone should. It's a sorry sign that many people consider cooking 'from scratch' an unusual and even rare talent.
In fact, it is a simple and rewarding craft, one that anyone can learn and even succeed at from the get-go."
-Bittman, HTCE

Tuesday, April 27, 2010

Garlicky Lime-Cooked Fish

Recipe: Garlicky Lime-Cooked Fish
Page: HTCE p. 608
Rating: ***** (with some modifications)

I cooked this using mahi mahi that was about 3/4-1 inch thick. I had to flip the fish over about halfway through. But it was EXCELLENT with one caveat: the sauce was not as great. I think I'll just make the fish without the sauce and sprinkle the fish with a touch of garlic powder or garlic salt. That saves even more time. We served it with Mexican sides (refried beans, rice, etc.). It worked, but it would be fine with any other sides you might typically serve with fish.

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