Garlic-and-Herb Oven-Fried Halibut Menu
Choose no-fuss seafood for a speedy and nutritious supper. (Serves 6)
Red potatoes with herbed vinaigrette*
* Place 1 1/2 pounds quartered red potatoes in a medium saucepan. Cover with cold water; bring to a boil. Cook 8 minutes or until tender; drain. Cool. Combine 2 tablespoons white wine vinegar, 1 tablespoon extravirgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in large bowl, stirring well. Add potatoes, 1/4 cup sliced green onions, and 2 teaspoons chopped fresh parsley to vinegar mixture; toss.
Cooking Light, August 2007
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