Please email garden recipes for the FFA cookbook to :
Mr. Watson’s Fish (as adapted by Selina Hinson Coleman)
Serves 4
Victory Garden Vegetables :
1 bundle white asparagus
2 bundles baby green asparagus
1 bag Fresh baby spinach
1 bundle green onions, sliced
1 bundle fresh dill, chopped
4 pieces of Free Range/Wild Red Snapper (available locally at the Fish Peddler)
2 limes, cut into quarters
Alessi Fine Sea Salt
McCormick Whole Black Peppercorns, freshly ground
Bertolli Extra Virgin Olive Oil, 1 cup
Louis Jadot Macon Villages 2006 Chardonnay
1. To make the dill oil, combine Extra Virgin Olive oil with dill in a small bowl and microwave on high for 30 seconds. Set aside.
2. For each serving, lay an 18-inch length of aluminum foil flat on a work surface and arrange ¼ of the spinach and asparagus tips in the center.
3. Place a snapper fillet on top and add ¼ of the green onion pieces.
4. Season generously by topping with dill oil, white wine, sea salt and freshly ground peppercorns. Squeeze the juice from 2 lime quarters over and place the lime on top. Repeat for each serving.
5. Fold the foil up and over the fish, crimping the edges closed and creasing the sides to form an airtight steaming tent.
6. Bake at 450 degrees for 20-30 minutes until fish is flaky.
7. Serve with individual Garlic French rolls for dipping in the dill oil.
8. Please recycle the foil.
