Tonight’s menu features a dish that I created many years ago. The fish is rubbed with spices, dredged in flour, dipped in beaten eggs, and then “breaded” with ground pecans. After the fish filet is allowed to sit in the refrigerator to “set” the breading, you pan-fry it until crisp on the outside and flakey and done on the inside. Simple boiled potatoes and a green vegetable side dish complete the meal—quick and easy to pull together.

Pan-fried Atlantic Plaice fillets breaded with ground pecans and served with Menuniere sauce drizzle
Boiled red-skinned potatoes
Steamed zuchinni

The first local strawberries from Lois’ Farm