Mark Bittman saves my culinary reputation - once again
Made the most scrumptious dinner the other night, and could not resist sharing. I stopped at the little Persian market on my hurried way home and grabbed a whole white fish (made them remove the head - yuck) and two bunches of fresh cilantro. Thanks to Mark Bittman , I knew that if I put the cilantro, a pinch of salt, some garlic and three tablespoons of peanut oil in the blender, turned it on till it was all mashed up and then added a tablesppon of lime juice, I would have a yummy sauce for the fish. Made a few slits in the fish, shoved in some slices of fresh ginger, rubbed it with oil and stuck it under a broiler for about six minutes per side. After I grilled the fish, I stuck some very thin middle eastern bread which I had rubbed with olive oil and herbes de Provence under the grill till it got crisp and cracker-like. Did I look like a star, or what? Thank you, Mark.