2 teaspoons fresh lime juice, or to taste
1 ½ tablespoons extra-virgin olive oil
1 firm-ripe avocado peeled and sliced
3 radishes, sliced
1 yellow bell pepper, thinly sliced
3 cups shredded romaine, washed well and spun dry
1 tomato, sliced
Whisk together lime juice, oil, salt and pepper in a bowl. Add the avocado and bell pepper and toss gently to coat evenly.
Arrange lettuce on a platter to make a bed. Arrange avocado and bell pepper alternatively. Top with tomato slices and spread radish slices on it.
Two 6-ounce flounder fillets
1 garlic clove, minced.
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
½ teaspoon sugar
½ teaspoon salt
2 tablespoons olive oil
Preheat oven to 450°F.
Arrange the fish fillets in a glass baking dish in one layer.
Combine garlic, lemon juice, soy sauce, sugar and salt in a small bowl.
Add oil and whisk until properly emulsified. Pour over the fish.
Bake fish for 5 to 7 minutes or until cook through.