For this month's IHCC potluck, I cooked with featured chef Jacques Pépin, again drawing from his book Jacques Pépin's Simple and Healthy Cooking. On the menu was Broiled Red Snapper with Lemon-Tarragon Sauce with some modifications and Pea, Mushroom and Corn Medley.
The fish dish was much easier to make than one would think from its title with only the fish requiring any cooking. Since it was very hot and the vegetable side dish was a quick stir-fry prepared stove top, I decided not to turn on my oven and cooked the fish quickly in a lightly oiled non-stick pan instead of broiling it. I used economical frozen haddock fillets which worked perfectly in this recipe. The "sauce" was actually a balsamic vinegar dressing made with lemon zest, tarragon, shallots and garlic that was drizzled over the cooked fish, a zingy and flavourful addition.
I loved this! The locally grown, farm-fresh vegetables, quickly cooked with some shallots, were sweet and fresh tasting, a wonderful counterpoint to the tangy fish. That these dishes were healthy and very quick to prepare were just added bonuses. I would definitely make them again.
Visit here to see what everyone else brought to the potluck.