Jeanne gets home late from her workout on Tuesdays so I can have whatever I want for dinner. So I broke out the George Foreman grill, (if you don't have one, you should).
Thawed out two bass fillets about 1-3/4 pounds each. Placed in baking dish and mixed 1/2 cup orange juice, 1/2 cup grapefruit juice and 1/4 cup lemon juice. Poured over fillets and seasoned with a little Tony's.
Put about four, small new potatoes on to boil and chopped a little parsley. Then I sliced me a homegrown and a couple green onions.
Preheated the George to 350 and just as the potatoes got fork tender, I put the fish in for 3.5 minutes. While they were cooking, I buttered my taters and sprinkled half the parsley on top. Took the fish off, sprinkled the rest of the parsley and cut me a lemon wedge. They were just perfect.
Had one for supper and the second will be either breakfast or lunch tomorrow.
Healthy, too.
Thawed out two bass fillets about 1-3/4 pounds each. Placed in baking dish and mixed 1/2 cup orange juice, 1/2 cup grapefruit juice and 1/4 cup lemon juice. Poured over fillets and seasoned with a little Tony's.
Put about four, small new potatoes on to boil and chopped a little parsley. Then I sliced me a homegrown and a couple green onions.
Preheated the George to 350 and just as the potatoes got fork tender, I put the fish in for 3.5 minutes. While they were cooking, I buttered my taters and sprinkled half the parsley on top. Took the fish off, sprinkled the rest of the parsley and cut me a lemon wedge. They were just perfect.
Had one for supper and the second will be either breakfast or lunch tomorrow.
Healthy, too.
