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Tim came home with a barracouta (not barracuda!)  He seasoned it with olive oil, lemon, salt & pepper and put it under the grill – giving each side around 7 minutes (important to cook it through as, like swordfish, barracouta meat can host worms).  I sauteed the zucchini with some garlic and steamed the potatoes, all of which we’d picked up from Paul & Cynthia’s Camp Creek (organic / bio-dynamic) market garden.   Another truly King Island meal.

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