Having a short week has thrown off my food schedule for the week too. (Oh, the tragedies!) I had to readjust our schedule which meant that Monday night seafood night became Thursday night seafood night for the week. Do you think it's a sign that my life might be too structured if a change in my menu schedule launches me into a panic? Surely there's a therapy group for over-organizers like myself.
This grilled snapper with orange and pistachio pesto is an exceptional way to enjoy fish - even if it is a Thursday night.
1/4 cup shelled pistachios
1 Tablespoon oil
1 clove garlic, minced
1/4 teaspoon orange zest
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon paprika
2 Orange Roughy Filets
Place pistachios in a skillet and toast lightly. Remove from pan to cool.
Place 1 T. oil in skillet. Add garlic and cook 3 minutes until softened.
Combine 1/4 t. salt, thyme, pepper and paprika. Sprinkle over fish filets.