I planted my herb garden this past weekend.
The sun was shining, it was warm and I loved being outside. In addition to my usual roster of aromatic favorites (lavender and lemon thyme being right up there), I found a pineapple sage plant that I thought was rather unusual in a delightful kind of way. Have you ever come across pineapple sage? It smells amazing.
Anyhow, I always like to throw in a garden reference here and there on my blog because it somehow makes me feel like I know what I’m talking about.
Some of you might recall my little garden villain in the form of this girl:
(Never mind the innocent look. You all know what she’s CAPABLE OF).
But here’s the truth, although she’s a wonderfully convenient excuse for my garden woes (and a certified pain in the tuckus), I am not a gifted gardener. Not even close. In fact, I may be the only person I know who manages to kill cacti on a regular basis. Growing plant life is something I have to work really hard at but it’s important to me so I try and keep my little herbs alive through the summer — be sure to keep an eye out for some delightful inclusions!
I’m really excited about today’s recipe. If you like the idea of crispy breaded fish but are looking for a healthier, gluten free alternative, this might be your new go-to. But possibly more exciting is the lip-smacking chili-lime undercoat…oh my… *so* delicious! Even my boys (who would readily admit that fish is perhaps not their top, top, choice) gobbled these up without restraint. I hope you enjoy the recipe as much as we do!
Dredging the fillets
Ready to pop in the oven!
My garden girl (with Monsieur Black in the background)