By this point in the Holiday Season, we may be reaching our fill of cocktails and nibbles. Here’s a light, fuss free, midweek meal, inspired by South Texas, that’s designed to give you a break between the Food Court, the office break room spread, and the eighth family feast this month. Just arrange the salad, blend the sweet and spicy dressing, then grill the romaine and fish (outside, with a handful of oak chips, for those of you living somewhere your Webber isn’t under a snowdrift. If it is, the grill pan is fine). Helpfully, the ingredients for the salad are still in season in Texas. As a result, you’ll get some bright flavors and a sunnier mood. And won’t that be nice before your final mall run.
Oak-Grilled Red Snapper with Tomatillo Salad and Guajillo Dressing,
Serves 2
For the Dressing:
5 T. olive oil
2 T molasses
1 dried guajillo (or your personal favorite) dried pepper, covered with boiling water and soaked for 30 minutes
