When students or friends are talking cooking, the comment that comes up quite often is, “I just don’t know what to make for dinner.” Even I feel that way once a while and maybe you do, too. To avoid jumping in the car and going to a restaurant and spending money or cooking scrambled eggs and toast (though I love scrambled eggs and toast), I try and make a menu each week. That helps a lot. If the penciled menu and I are not on the same page on a given day –let’s say we ate some leftovers for lunch instead saving them for dinner– my fast meal answer is always fish. I keep 3 or 4 kinds of fish in the freezer and sometimes more. If I bag the fillets tightly in a ziplock bag (after removing the original plastic packaging for safety) and stick them in a bowl of cold water for thawing, I can be grilling or sautéing or roasting our meal in a half hour. A salad gets tossed while the fish cooks–or maybe only tomatoes sliced if it’s summer and the tomatoes are perfect. Soon, dinner is on the table. Other nights, I’ve planned ahead on a gorgeous fish dinner complete with scrumptious sides and that’s what today’s Grilled Halibut with Basil Salsa on Corn and Poblano Risotto is all about.
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