Fried fish, baby beets and fingerling potatoes, boiled greens from the CSA box.
Preparation time: 5 minutes
We rarely eat out downtown, but our friends Eva and Paul were in town with their two children. We all made a field trip to the Spy Museum, then lunch at the nearby Legal Sea Foods. Paul was anxious to order mussels. The kids got the fish and chips. That's where this lovely hunk of fish flesh came from. I'm ashamed to say I never inquired what kind of fish it was.
Legal Sea Foods is no great shakes as far as restaurants go, but I do think they pay some attention to sustainability issues, or, according to the "core values" listed on the company's website, "to be precedent-setting in our responsibility to sustainable fishing, the seafood industry, the environment, and the communities in which we do business."
That would set Legal Sea Foods apart from many of the high-end restaurants here in the District of Columbia where the credo seems to be, I'll eat whatever I damn well feel like, thank you.
The potatoes and beets have been staring at me for some time from a plastic-covered bowl in the fridge. We typically get a mix of Asian greens, mustards and collards in our CSA box. I usually throw them all in a pot and eat them just like this, with a splash of vinegar, or perhaps chopped and added to a frittata or a soup.