Ireland showcases its cuisine with the best from the sea and the land through its seafood and famous potatoes. This is one of my favorite Irish inspired dishes. Simply start by searing a deboned fish fillet. Then, bake the fish fillet with a dash of Irish whiskey, a dash of balsamic vinegar, kosher salt and chopped fresh herbs. Next, peel a potato, per fish fillet, so that the potato becomes a cylinder shape about 1 to 2 inches in diameter. Then, slice the cylinder into multiple slices of thin potato rounds. Coat the rounds in melted butter and layer the cooked fish fillet with the potato slices, to look like fish scales. Broil the layered fish fillets briefly to brown the potatoes. And there is your beautiful entrée. The fish can be served on top of thoroughly drained spinach for impacting color. To thoroughly drain spinach, place the spinach on a plate and set a second plate directly on top of the spinach. Squeeze and drain. Truly, all of the juice will run off. Serve this Irish inspired masterpiece with Irish Soda Bread and Irish butter. Happy St. Patrick’s celebrating – and all the best luck begins at your wholesome home table. © Kelly McBride Loft