This week's French Friday dish was garlicky crumb-coated broccoli. All I can say is "Mmmm...mmmm...mmmm!!" Rodney and I both loved it. Okay, it does not photograph well, but it was lovely. Steamed broccoli dusted with tasty bread crumbs? What is not to like? I made a Rachel Ray fish dish to go with it that had almost the exact same coating! (The fish photographed worse than the broccoli, so I did not include it here.) I thought it was interesting how the crumb topping took on different characteristics in each dish. I will be making this again!
I also served my broccoli with fish! And I think your photo looks delicious!
ReplyDeleteLots of people have said they don't think this photographs well, but I think your picture looks good. There's only so much you can do with green and brown!!
ReplyDeleteIt looks very tasty! And I think fish has been a very good choice to go with!
ReplyDeleteGlad you enjoyed. Fish sounds like a great accompaniment.
ReplyDeleteI just want to put these bread crumbs on everything now. It sounds wonderful with the fish!
ReplyDeleteFish and broccoli sounds like a great combination.
ReplyDeleteI think this topping would be great on fish. I served my broccoli with chicken.
ReplyDeleteI also did fish with the broccoli (leaves)! I seared up some tuna steaks. It was a perfect, almost light meal. I scaled back on the butter by about a tablespoon, but still felt decadent.
ReplyDeleteWe went crazy over this combo. Both Nana's house and mine thought it was over the moon. And I agree that this is going to be my "go to" recipe for broccoli..not to mention my trying it on other items. So interesting RR had used it for fish- great idea !
ReplyDeleteWhat a great combination! I had this for lunch today with chicken breast.
ReplyDeleteThis is a fantastic combo and you've done a wonderful job with the challenge. I really enjoyed my visit here and I'll definitely be back. I hope you have a great day. Blessings...Mary
ReplyDeleteSuch a wonderful way to cook the broccoli.
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