Rock Cod à la Budd
10
minutes preparation
serves
1-2
olive
oil 2-3 tablespoons
2
medium brown mushrooms
2
cloves garlic
1/2
small white onion, diced
¼
orange bell pepper, chopped I/2” squares
rock
cod 1/3 pound, in 1” pieces
tahini,
2 tablespoons
apricot
jam, 1-2 teaspoons
honey,
1 tablespoon
½
avocado, sliced
heat
olive oil in 12” deep skillet
add
each ingredient serially as listed, ensuring browning for all ingredients until
the avocado, which should be added only at the very end, and warmed
without browning.
Serve
warm.
May
serve along with pasta or rice, but serving with tomato and cucumber
salad is particularly recommended for the overall freshness and
lightness of taste and feeling.
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