I went out this morning to survey the plot, wow its a mess, broken fence panels strain all over the place, the storms have broken 3 panes of glass in the greenhouse, plus weeds!!! AND LOTS OF THEM!!!!!!!
Is this a good time now, once I have cleared up all the wood & gas to introduce Chickens to my plot? Will they help get to grips with my weeds before the spring, fertilise my soils & make for a great start to 2015 veg production?!!! – Ahhh a master plan is coming together……………
Is it me or are the tomatoes very slow to ripen? I have been dry excited to see the bunches of fat juicy looking toms on the vine, mouth watering ready to pic. But hold on! they are not turning ………..
I have been told that I am not the only one having this issue? I thought that with all the nice weather we would be having our own La Tomatina!!!
Striped Bass With Fresh Herbs
2 striped bass fillets, 3/4-1 lb. each
1/2 cup olive oil
Salt and pepper
2 T mixed chopped herbs; we used basil oregano Italian parsley, dill, thyme and chives
A few extra herb sprigs for garnish
Juice of 1/2 a lemon
1/2 t lemon zest
Combine marinade ingredients and marinate fillets in fridge for 30 min.
Use indirect grilling method by separating coals to make a space in the center with no coals under fish (because of thickness of fish, direct grilling would overcook fish on the outside before the inside is cooked). If using gas grill, use med. heat.
Brush excess marinade off of fish and place skin side up on the grill for about 4 min. Don’t touch the fillet, let it firm up and get those nice grill lines.
Carefully flip (I use two spatulas) and grill for another 4-7 min. or until fillet is barely opaque in the center (carefully cut into center of fillet to check without marring appearance then hide slice mark with garnish).
Serve with herb garnish and lemon wedge. Enjoy!