29 August 2010 – Fish fillets with rice and salsa; zucchini and mushrooms

D made another salsa and cooked some grenadier fillets in it again, and served it over freshly made short-grain brown rice. It’s a wonderful dish. I thought the black beans (canned, these) were a very important part of the taste.

He sauteed a thin-sliced zucchini with some sliced white mushrooms he bought in bulk in the cheapo bags at the Bowl today. The little semi-ovals are from the last ends of the Acme bread and a part-whole-wheat loaf of D’s that I defrosted last evening, cut crosswise into a bunch of little pieces.

He chose a rose’ for this meal. Got this some time ago, I think, at Grocery Outlet. It was in the freezer for quick cooling, hence the frost on the bottle. I shot it with the late afternoon light from the kitchen window showing off the remarkable color of the wine! Anyway, it was a great choice for the meal, and we enjoyed it a lot.

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