Tuesday, July 19, 2011

Soldering and Fish with Salsa Verde

I've been working on a few pendants after our road trip to the Upper Peninsula of Michigan. I fiddled with my butane torch the other night and now have a fire extinguisher right next to my work bench. (No big problems, just the realization that a fire extinguisher nearby would be a good idea.)


These copper pieces are looking good. I'm still waiting for a few supplies from an on-line silversmith shop. Besides, Steve has suggested strongly that I stop soldering and ironing during this heat wave.

Even so, I worked on some necktie purses and had a couple of new ones at the market this evening. It turned out to be a beautiful evening for a market and the music of downtown Ely. What fun!

Here is a fantastic dinner to make when you are too hot to cook. You can make this with nearly any fish that you catch in your back yard (okay, my back yard). Salmon is outstanding, too. We rub the fish with olive oil, salt and pepper, and then put it in a cage to place on the gas grill. It takes only a few minutes to cook fish - as soon as it flakes with a fork, it's done.


While you cook the fish on the grill, throw the salsa verde ingredients in a blender.

Sharee's Salsa Verde for Fish

2 anchovy fillets (optional)
1/3 cup capers drained
1 1/2 T. chopped garlic
2 cups flat leaf parsley
1/2 lemon squeezed of juice
1/2 tsp ground black pepper
1/4 cup fresh basil
2 T fresh mint
1 1/2 tsp fresh thyme
1/2 cup olive oil

Put everything in a blender and blend into a sauce. If this mixture is too thick, add a little water to make it a sauce consistency. (Don't make this a long time ahead of cooking the fish or the bright greens will start to look a bit grey. They'll still taste good, but won't look as good.)

When the fish is done, put the fish and a little sauce on the plate and you look(and taste) like you're a gourmet! Fantastic.

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