Wednesday, March 21, 2007

A White Fish idea from Sarah

Whenever I cook white fish, (unless I pan sear it) I coat it in finely chopped walnuts or pecans, either bake it or panfry it, and serve it with a yummy fruit salsa (pineapples, strawberries, blueberries, a little jar salsa shocked, lemon juice, and balsamic vinegar.

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