Simple Simple Simple...... Grilled fresh fish straight off the grill with nothing more than a little sea salt and lemon.... What could be better? Grilled fish with two of my favorite sides, French potato salad and swiss chard with dried cranberries and slivered almonds. I grew up with this healthy version of potato salad and have never really cared for the over dressed mayo version. It is best served slightly warm and goes well with just about anything. I also love swiss chard and often make this with currants and pine nuts, but as I have done with this version, use what you have on hand, not only is it tasty, but ultra healthy as well.
French potato salad
-3 lbs fingerling potatoes
-1 tablespoon whole grain mustard
-2 tablespoons chopped chives
-1 tablespoon chopped fresh oregano
- sea salt
- freshly ground black pepper
-1/4 cup olive oil
-4 tablespoons red wine vinegar
Boil potatoes in salted water. Drain and cut potatoes into 1 inch pieces. While still warm toss potatoes with remaining ingredients. Serve salad slightly warm, however it gets even better the next day.
Swiss chard
-2 bunches red swiss chard washed and roughly chopped
-2 large cloves garlic thinly sliced
-1 teaspoon red chili flakes
- sea salt
- freshly ground black pepper
- olive oil
-1/4 cup dried cranberries
- 2 tablespoons sliced almonds
In a large saute pan, over medium high heat, heat olive oil. Place chard setms in the pan cooking until tender. Add greens, sliced garlic, salt, pepper, and chili flakes in the pan and cover with lid until greens are slightly wilted. Uncover and add the cranberries, stir well in pan until all greens are wilted and tender. Plate greens and sprinkle with almonds and a drizzle of olive oil.
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