Lately I’ve been suffering from a serious case of the winter blues. The weather has been quite miserable, from snow to rain to fog; no sunshine. Coupled bad weather I’ve had a persistant dry cough and a slight case of the chills. As part of my New Years resolution I’ve started taking vitamins, eating a lot more fruits and vegetables, cutting back on my sugar intake and I feel worst. Should I quit all together and go back to my diet of cookies and ice cream? As enticing as it sounds, that’s probably not the solution.
Maybe I need a week away on a warm island somewhere. A week away from cooking, cleaning and dog walking in the bitter cold. A week with warm waters, white sandy beaches, sweet rum punches and absolute bliss. Well, here’s to wishing.
So, I sit in my office on this dreary day, with my dogs curled up at my feet and dining on Salmon cooked in Red Stripe beer while drinking a Red Stripe. Here’s to my overindulgence.
Fish in Beer
adapted from What’s Cooking in Guyana by
Carnegie School of Home Economics
2-3 lbs fish fillets (I used salmon)
2 cloves garlic, crushed
1/2 tsp thyme
juice of 1/2 lemon
1 celery stalk sliced thinly
1 tbsp chopped parsley
1 tsp cayenne pepper
2 bay leaves
1 bottle light beer
Place fish in one layer in a large pyrex. Place garlic, salt, thyme, lemon juice, celery, parsley and cayenne pepper over fish. Rub evenly over the fish. Set aside for half hour. Preheat oven to 350 degrees.
Pour beer over fish and add bay leaves. Cover and bake for 25 minutes or until fish is done; fish should flake easily.