Last Night’s Supper: Yellow Dotted Fish Accompanied by Caesar Salad and Couscous

Caesar Salad –

The Croutons:

  1. Cut stale-ish bread and/or buns up. We cut them into 2cm cubes – tho it’s nice to have varied sizes.
  2. Spread on baking sheet. Sprinkle with salt, pepper, garlic powder, and a different spice if you desire (James likes to go a little wild with the spices sometimes so my mouth gets a little overwhelmed ;)).
  3. Sprinkle with a little oil; mix together on pan.
  4. Bake at 425ºF for 5 – 7 minutes, flipping once.
  5. Cool.

The Lettuce: cut it/tear it, wash it, dry it! I love our lettuce spinner – I use it for washing anything leafy and green (actually, it doesn’t have to be just leafy or green). We used to have a lettuce spinner when we were younger – until my mom deemed it not-so-useful and got rid of it (and I shall never let her live it down!). Here’s an easy trick for cutting up a romaine heart that I learned while working in the kitchen with one of my students:

  1. Cut a little at both ends off, discard.
  2. Cut the heart of romaine in half, lengthwise. Now cut both sections lengthwise again so that you have four equal parts. Then, cut into bite size pieces across the width.
  3. Wash well and dry well.
  4. Place in bowl.

The Dressing (compliments of my mom):

In a jar, shake together:

  • 1/4 oil (olive, veggie, canola…)
  • 2 Tbsp red wine vinegar
  • Juice of a lemon (try meyers lemons!)
  • Zest of that same lemon
  • 1/4 – 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder (or a clove of freshly minced garlic – mmm!)
  • Dash of Worcestershire sauce

Right before serving, put a good amount of the croutons in with the lettuce, pour salad dressing over (use about half of it for one romaine heart), sprinkle with parmesan cheese and toss gently.

Yellow-Dotted Fish:

  • White fish (tilapia and haddock are my fave)
  • Cornmeal
  • Salt and pepper
  1. Wash fish thoroughly and dry well.
  2. On a plate combine cornmeal, salt and pepper (add a dash of paprika if you like!)
  3. Coat fish in cornmeal mixture; place on pan.
  4. Bake in  425ºF for 10-15 minutes, until golden on top and flaky inside. You do not need to flip this.
  5. You can make a little tartar sauce with mayo, mustard and chopped up pickles if you desire (yum!).


We bought a box of couscous that came with spices, raisins and pinenuts (albeit not that many!) already mixed in. We added some sweet bell peppers for a bit of variety. The couscous was pretty straightforward: put the contents in a heat resistant bowl, add bowling water (and chopped peppers), cover and let stand for 5 minutes. Then, fluff with a fork. Done.


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