Time for one last dinner en famile before Ian heads east...I didn't feel like grocery shopping after a long day packing and picking up my truck after the 90K service. Luckily I had frozen two steel head filets and some leftover asparagus. I wanted something fresh and green--mostly so I wouldn't feel too guilty eating apple pie for dessert.
The Thai basil and lemongrass pictured above came from my container garden. I made a pesto and spread it over the filets. I used my trusty ginger grater prior to adding it to the mortar...
If you are every lucky enough to get your hands on some fresh wasabi root you can use the same grater.
1 cup Thai basil leaves
Juice of two key limes
2"piece ginger, grated
1 stalk lemon grass--tender white part only
olive or grapeseed oil
one large garlic clove
Mash all in mortar or food processor, adding enough oil to make a paste.
Spread over fish and cook in 400F oven for 15 minutes.
My second asparagus shaving experience was no better than my first, and I vowed to a get a super sharp peeler before I attempt this again....
Asian Style Shaved Asparagus
1/2 lb asparagus spears--shaved thinly
3 TBS soy sauce
3 TBS rice wine vinegar
1 TBS sesame oil
Kim---this is Korean toasted/salted seaweed, way tastier than Japanese nori, even if it expired a year ago...
Toss asparagus with all except the kim and sesame seeds....add them last so they will be nice and crunchy.
You can't leave Texas without one last margarita....