Since it was such a gorgeous evening out, we decided to grill it. Our dinner was so simple to put together. I made a Chipotle-Lime butter by melting a few tablespoons of Kerrygold butter and added about 1 teaspoon of freshly grated lime zest and a couple teaspoons of fresh lime juice and then shook in some Chipotle chile powder and a dash of Celtic salt and brushed it on the fish fillets before grilling them. I also decided to keep the same Chipotle-Lime theme going with our green beans and toasted almonds as well. I steamed the beans for about 3 minutes and then put them in a large nonstick skillet with some butter, lime zest, lime juice, Celtic salt and Chipotle chile powder and sauteed them for a few more minutes until they were crisp-tender and infused with Chipotle and lime. I toasted some slivered almonds in the oven while the fish was grilling and the beans were cooking. It only took about 10 minutes to grill the fish and it took about as long to make the green beans as well. I sliced up a fresh ripe Roma tomato and "Boom"...dinner was ready in less than 20 minutes! It was finished just in time where I still had enough light outside to snap a few photos before it got dark. Oh, I saw my first few mosquitoes this evening...ewww. I hope everyone had a Happy Saturday today! For dessert later, I'm looking forward to some Chocolate Chip Cookies w/ Toasted Walnuts & Ricotta with a cold glass of unsweetened vanilla almond milk -- YUM! Check out the photos of our dinner below. Enjoy!
P.S. -- For those of you that have asked me about Pinterest before -- I finally switched my regular Pinterest account over to a "Gourmet Girl Cooks" page...so now you can follow me on Pinterest, too, if you are interested...or "pinterested"...LOL. I haven't moved all of my recipes over to it yet...but the majority of them are there! The link to my page is on the right side of my blog (right under my Facebook link).
|Take a closer look...
|Check out how red and ripe my tomato was!