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Swordfish steak marinated for an hour in a mix of green onion, cilantro, olive oil, line juice and peel, brown sugar, and jalapeño.
Served with a spicy avocado mayonaisse that I probably would've made more spicy given another try.
I helped make this one.
This is the lunch we made; crab & scallop mousse filled ravioli over stir fried vegetables covered in a crab bisque.
Part of our day at the Raymond Blank Cookery School at Le Manoir aux Quat' Saisons
Caption: One of the Resslers sisters in cooking class. Japan.
Citation: Mennonite Board of Missions Photograph Collection. Japan, 1959-1964, IV-10-7.2, Box 5, Folder 43, Photo #09. Mennonite Church Archives. Elkhart, Indiana.