I recently discovered that our HEB Central Market no longer carries the fish crusts that it made pre-apocalypse. They used to prepare a Pecan crust, a Tortilla crust, and a Pepita crust; all were wonderful. Alas; no more.
I decided to go online to search for recipes, and I found a plethora of recipes for such crusts. If the word “plethora” gives you pause, I suggest that you rewatch the movie “Tres Amigos.” Tonight, I took this new knowledge and made some pecan crust from 1/2 cup of chopped pecans, 1/2 cup of Panko breadcrumbs, 1 tbsp of parsley flakes, and 1 tsp each of onion powder, garlic powder, ground black pepper and Kosher salt.
I prepared a filet of Verlasso Salmon lightly coated with Greek yogurt (Fage Total 5%) coated with the crust – the yogurt acting as a binder. The filet then went into the oven for 15 minutes while Susan prepared some fluffy Jasmin rice. The dish was served with a streak of homemade aioli. Orgasmic!
You may notice that the table has finally been cleared after lo so many months. We’re anticipating dinner company for a crawfish boil next week.
That looks very good.
And I smiled about the table. We owe a debt of gratitude to houseguests who assist us in “finding the table”. During COVID, however, we did not have visitors. Recently I uncovered the tablecloth from a holiday in early 2020. Oops!
I don’t think we’ve had indoor dinner guests in a couple of years. So, the dining table just kept accumulating unread mail (mostly junk), misplaced items, snacks, non-perishable foods that nobody put away, etc.
Susan used a backhoe to clear it off. 🚜