Sunday, March 14, 2010
Sunday dinner: Porgy and Bes(t mustard greens ever)
Pan-fried porgy topped with sesame, served with rice and baby mustard greens.
The fish here is flavored with sauteed ginger and garlic. We used to always broil fish, but now that we're buying better quality fish from the farmer's market, perhaps we're getting a bit braver...
These young mustard greens, purchased at the Columbia greenmarket, made a fantastic salad.