Last night I decided to create a surprise for Jake when he got home. It was all inspired by these fancy cupcakes that were on sale at Fry’s. I don’t eat sweets, but Jake loves them, so I got him a layered, frosted, cream-filled German chocolate piece of deliciousness.
Sunday, he’d taken some wild turbot fillets out of the freezer. I am always leery when he does this, as he has a hectic schedule and doesn’t cook very often (and I am also sort of opposed to eating fish at home and don’t like that he even buys it). But by Tuesday, it was clear: cook the fish tonight or it was going to go bad.
So I used a citrus rub that he’d bought recently, some olive oil, and some fresh lemons to create a marinade. I broiled it for 5 minutes a side and then put it on a bed of quinoa flavored with shallots, garlic, and leeks as well as a “chicken” vegan bouillon, and served it with what is probably the last of this season’s fresh corn on the cob.