We're having a good evening here: the Diamondbacks are winning over the Pirates in the 8th; my students played brilliantly today, at least way more brilliantly than last week; I agreed to perform in a duet for the Ensemble demonstration a month hence, and am deeply into Saint-Saens Pas Redouble; it just rained 1 1/2 inches in a really great storm with lightning all around; and dinner was very tasty.
I used the fish rub from your last post, coriander and garam masala, on a lovely fat fillet of grouper Dad bought at the 17th Street Market. I rubbed on some olive oil first, then roasted it at 450 degrees. It took about 20 minutes. That rub imparts such a perfect flavor, and it seems to seal in the juiciness. We also had green beans with lemon and butter, and a potato salad from Bon Appetit--Yukon Gold potatoes, green chiles, green onions, roasted peppers, toasted cumin seeds, with a dressing of olive oil, wine vinegar, garlic, salt, and pepper.
We are all about potato salad now, and promise a post soon with Grandma's recipe and more.
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