An Italian friend, Vittorio Porciatti, told me "Potatoes, boiled or steamed with just a delicate flavour of garlic and rosemary are the perfect side dish for fresh fish." His wife told me he makes the best potatoes she ever tasted in the microwave; I decided to try them. Vittorio mentioned that one secret to keeping the potatoes moist is to leave some water on the skins after they're washed.
Where to buy fresh fish is a frequent question I hear. It's a good idea to make friends with the person selling you the fish. Ask when the fish came in.
Don't ask if the fish is fresh; the answer always will be yes - meaning it's not frozen. The flesh of fresh fish should be firm to the touch. It should not leave a fingerprint when gently pressed. If you are buying a whole fish, the eyes should be bright and clear. If it smells fishy, then it's probably old.
This meal contains 438 calories per serving with 27 per cent of calories from fat.
Helpful Hints:
? Sole, halibut, cod, mahi mahi or other firm white fish can be used. Increase the cooking time to 10 minutes for thicker fish.
? Coarsely chop tomato, olives and parsley together in a food processor.
? The easiest way to chop fresh rosemary is to snip the leaves from the stem with a scissors.
Countdown:
? Start potatoes.
? Saut脙漏 fish.
? Finish potatoes.
TUSCAN SNAPPER
1/2 cup chopped tomato
6 pitted black olives
1 Tbsp freshly chopped parsley
2 tsp olive oil
1/2 pound snapper fillets
? Salt and freshly ground black pepper
Chop tomato, olives and parsley together. Heat a nonstick skillet over medium-high heat and add olive oil. Place the snapper fillets in the skillet to brown for 2 minutes. Turn and sprinkle cooked side with salt and pepper to taste.
Spoon tomato mixture over snapper. Cover with a lid and saut脙漏 4 minutes or until the flesh is opaque not translucent. Makes 2 servings.
GARLIC ROSEMARY POTATOES
1 lb russet or Idaho potatoes, diced (about 3 1/2 cups)
2 tsp snipped fresh rosemary or
1 tsp dried
2 medium garlic cloves, crushed
2 Tbsp water
2 tsp olive oil
? salt and freshly ground black pepper
Wash potatoes and do not peel. Cut into 1/2-inch pieces. Place in a microwave-safe bowl and toss with rosemary, garlic and 2 tablespoons water.
Cover with plastic wrap or a lid. Microwave on high for 3 minutes. Remove and stir.
Return to microwave and cook on high 4 minutes. The potatoes should feel soft when a knife is inserted. If not, microwave another minute. Remove and let stand 1 minute. Drizzle with olive oil and add salt and pepper to taste. Toss well.
Makes 2 servings.
Linda Gassenheimer is the author of 14 cookbooks including her newest, The Flavors of the Florida Keys and Mix 'n Match Meals in Minutes for People with Diabetes.
