Keeping things simple this time of year is recommended. Soon, very heavy and abundant dining will occur; so, if you are going to indulge, indulge with poached, fresh fish. Select your fish of choice such as salmon, Chilean Seabass or Mahi Mahi. Prepare it by making sure that the scales are removed. Squeeze some lemon juice on the top of each fillet. Pour on Court-Bouillon and add chopped onion, white wine, celery, carrot, thyme, and parsley to the Court-Bouillon in a pot. Place the fish fillets onto a steam rack, inside a pot with a lid. Cover and poach for just a few minutes. You don’t want to over-cook your delicate fish fillet. Serve with fresh vegetables for a healthy pre-Thanksgiving feast! © Kelly McBride Loft
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