Thursday, July 28, 2011
Summer Lunch From the Sea
There has been a lot going on in the StillPoint Schoolhouse kitchen these past few hot summer weeks. There was the July Fermenting/Pickling class, then I played hostess to out-of-town guests, and finally the Herbal Medicine making class last night. In between I picked up some wild Alaskan pollock. Wanting a grouper type of sandwich, I marinated the pollack in a combination of Honey Ginger vinegar, toasted sesame oil and tamari soy sauce. This marinade works wonders with wild salmon as well.
On the side I sauteed onions from the garden and a fat red pepper, then served it over a bed of fresh garden greens while still warm, which also worked to soften the topping of herb goats cheese. So delicious! The pollock was then grilled and served on a spelt bun toasted on the griddle. I love to combine Vegenaise with salsa and pour that over fish, but others might prefer their own condiment to finish off this amazing lunch.
Serves 1 hungry person
1/2 pound wild Alaskan pollock or other white fish
1 spelt hamburger bun
Marinade (to your taste): Honey Ginger vinegar, toasted sesame oil, tamari soy sauce
1 small sweet onion, cut into half moons
1/2 red pepper, seeded and sliced
Drizzle of sesame or olive oil (to saute the onion and pepper)
Handful of fresh garden greens and edible herbs, hand torn
Sauce: 1 teaspoon Vegenaise to 1 tablespoon chopped fresh salsa
See instructions above.