Craig Cooks Broiled Fish and Potato Salad

Once again Craig triumphs in the kitchen. I come home from work and Craig's standing in the middle of the kitchen with his cookbook in his hands. "Oh, you're home early!" We were out of mayo. So rather than go to the store (which by the way is IN the building we live in), Craig decided to just make mayonnaise. I don't know who this guy is, but he's pretty fabulous.


More chopping, no more injuries:

Potatoes were chopped up and boiled:

Mayo was mixed with a bunch of stuff:



To make this potato salad:

Somehow in all the hoopla of potato salad-ing, I didn't take any pictures of the fish until it was plated. It was broiled:


Broiled Fish Fillets
Adapted from "How to Cook Everything"
makes: 4 servings

3 T extra virgin olive oil
about 1 1/2 pounds thin fish fillets
Salt and freshly ground pepper
Chopped fresh parsley leaves for garnish
Lemon wedges for serving

1. Heat the broiled until quite hot. Move the rack as close to the heat source as possible (3 or 4 inches is good). Put a sturdy pan on the rack and heat it for about 5 minutes.
2. When it's hot, remove the pan and pour in the oil, then put the fillets in the oil and sprinkle with the salt and pepper. Time under the broiler (for salmon or 1 inch thick pieces will be 10 minutes) for thin fillets 2 minutes 30 seconds.
3. To serve, carefully remove the fillets with a spatula, sprinkle with parsley, if you like. Garnish with lemon wedges.

Potato Salad
makes 4 servings

1 1/2 pounds waxy potatoes
salt
1/2 c minced fresh parsley
1/4 c chopped scallions or onions (we used shallots)
1/2 c mayonnaise
3 T white wine vinegar

1. Peel the potatoes if you like, then cut them into bite-sized pieces. Put them in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently. Cook the potatoes until tender but still firm and not all mushy, 15 min or so, depending on the potato. Drain, rinse in cold water for a minute, then drain again.
2. Whisk together the mayo & vinegar. Toss the still-warm potatoes with the parsley and scallions. Add the mayo mixture until it is dressed as you like. Season to taste with black pepper. Serve as is or refrigerate to chill first. (At this point, you may refrigerate the salad, covered, for up to a day)