Let's face it, even though most creative culinary wizards want a day off from complicated fussy meals. This week's share lends itself to the simplest and most satisfying meal.
This Week's Share:
Here's the meal: Grilled or Pan Roasted Fish with Charred Tomatillo and Shishito Salsa, Tomato and Basil Salad with Feta, Simply Dressed Greens with Nasturtiums, Roasted Potatoes
Pan Roasted Fish with Charred Tomatillo and Shishito Salsa
Here are a couple links to very basic fish. If fish scares you, either of these will put fish in your wheelhouse. Crisp-Skinned Arctic Char, Grilled Halibut Packets, Basic Roasted Fish (bonus here, the recipe includes using your red peppers!) So prepare your fish any of the above ways. I'm going as simple as possible with the Crisp-Skinned Arctic char.
For the Salsa:
Husk your tomatillos and cut the stems off your shishitos. Place them uncut on a sheet pan with 2 whole cloves of garlic, drizzle with oil and season with salt and pepper and put under your broiler. Keep and eye on them and when they are nice and charred take them out, flip them over. This is a fairly quick process but the time will depend on your broiler. Don't walk away. Let cool until you can handle them and coarsely chop. Add chopped scallions, lime juice to taste, olive oil, jalapeño to taste and about a half bunch of cilantro that you bought at another of your favorite farms and season with salt and pepper.