I picked up my mother-in-law because she likes to go to Whole Foods, and we headed out on the gray day, with clouds looming and Rockville Pike covered with traffic. Although Whole Foods has a great selection of organic, gluten-free, vegan, etc., I couldn’t find any local food. I checked the onions, potatoes, and eggs, which I figured would be the easiest, but the first two were from California (along with all of the produce that said “USA”). The oranges were from Morocco. The beef only said “USA” and the staff had no idea where it originated.
I like to have fish now at least once a week, but all the wild-caught fish was over $15 per pound. The Alaskan wild-caught salmon was on sale, so I bought one fillet and it came to $32. At first I thought, “I’ll never do that again,” but it went farther than I thought because with roasted red potatoes and broccoli, we only had to use half the fillet. I never thought it would be enough for five, but we even had some left over, so it was worth it.
This recipe can be used with any fish, particularly cod.
Fish with Basil Mustard
4 six-ounce fresh or frozen (thawed) fish filets
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon Dijon-style mustard
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil,
Directions:
- In small saucepan heat butter, lemon juice, mustard, and basil over low heat until butter melts. Brush both sides of the fish with the mustard mixture.
- Grill the fish on the sprayed rack of an uncovered medium grill for 8 to 12 minutes or until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with more mustard mixture.
