Fish, Beets, and Salad

Tonight's Mother's Day meal was a simple one of pan-sauteed crispy fish, roasted beets, and salad.

Fish:

White fish fillets (free from our neighbor, he has a fish guy...)

cornmeal

salt, pepper, paprika, garlic powder

Put 1/4 cup cornmeal on a plate. Season with spices. Dip the fish in the cornmeal, both sides.

Saute on medium to medium high in canola oil in a nonstick skillet until the fish is crispy and cooked through.

Salad:

This was a simple one of lettuce, strawberries, canned mandarin oranges, blue cheese, radishes, and homemade red wine vinaigrette.

Beets:

10 -12 small beets, peeled and cut into uniform pieces (about 1-inch cubes, some beets were whole, some were cut in half).

1 small onion, thickly sliced and quartered.

4 whole garlic cloves

salt, pepper, canola oil (about 2T)

Preheat oven to 400F. Toss beets, onions and garlic with salt, pepper, and canola oil. Pour in a well-greased pan (I actually use parchment paper liner).

Bake for 30-35 min, stirring after 20 min. You may want to stir more often, as my onions got a little crispy on the edges. Test doneness of beets with a fork.