Tuesday: Haricots Verts

Broiled catfish with haricots verts in a lemon-garlic dressing and wild rice.

Haricots verts ("green beans" in French) are small and slender green beans. Giselle is something of a green bean skeptic, as she dislikes the overwhelming "green" flavor that they sometimes have, but she gave these haricots verts her seal of approval. They had a light sweetness and they stayed particularly crisp when cooked.

The lemon-garlic dressing was interesting and turned out to compliment the fish very nicely. We melted some butter in a small saucepan on low heat and then added one clove of garlic and cooked it in the butter for a few minutes. We took the pan off the heat and let it sit for a few minutes, then removed the garlic, added salt, and stirred in lemon zest.