Jun 162007
 
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I know I misspelled the word “Plaice”, but I did it on purpose. We had Plaice for dinner last night. I like this delicate fish because you can season it just about anyway you like and is a great entree for a hot summer night.

I served this fish with corn on the cob and sauteed zucchini with thyme and yogurt.

To close, my husband made a lovely fruit salad to which he added minced fresh ginger and topped if off with a small scoop of the remaining cardamom ice cream.

Lemon-Ginger Plaice

Serving Size: 3

6-9 small plaice, depending on the size

2 tablespoons lemon zest

1 cup lemon juice

1 tablespoon ginger, julienned

2 large cloves of garlic, julienned

2 spring onions, julienned

2 tablespoons chives, chopped fine

Place a couple of tablespoons of olive oil and 1 tablespoon of butter in the pan.

Lemon Zest_Ginger_Garlic

Add the ginger and garlic and saute on low heat for a couple of minutes.

Plaice

Spring Onion and Chives

Add the fish, spring onion, chives and lemon juice and cook for approximately five - seven minutes or until done. Sprinkle on the lemon zest, cook for another minute and serve immediately. Plate and place a generous amount of the sauce on top.

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

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