Super spuds, snapper make quick supper

An Italian friend, Vittorio Porciatti, told me: "Potatoes — boiled or steamed — with just a delicate flavor of garlic and rosemary are the perfect side dish for fresh fish." His wife told me he makes the best potatoes she ever tasted from the microwave; I decided to try them. Vittorio mentioned that one secret to keeping the potatoes moist is to leave some water on the skins after they're washed.

Where to buy fresh fish is a frequent question I hear. Here are some tips about choosing fish. It's a good idea to make friends with the person selling you the fish.

Ask when the fish came in. Don't ask if the fish is fresh; the answer always will be yes — meaning it's not frozen.

The flesh of fresh fish should be firm to the touch. It should not leave a fingerprint when gently pressed. If you are buying a whole fish, the eyes should be bright and clear. If it smells fishy, then it's probably old.

Tips: Sole, halibut, cod, mahi mahi or other firm white fish can be used in this recipe. Increase the cooking time to 10 minutes for fish that is 1 inch thick. Coarsely chop tomato, olives and parsley together in a food processor. The easiest way to chop fresh rosemary is to snip the leaves from the stem with a scissors.

TUSCAN SNAPPER

1⁄2 cup chopped tomato

6 pitted black olives

1 tablespoon freshly chopped parsley

2 teaspoons olive oil

3⁄4 pound snapper fillets

Salt and freshly ground black pepper

Preparation

Chop tomato, olives and parsley together. Heat a nonstick skillet over medium-high heat and add olive oil. Place the snapper fillets in the skillet to brown for two minutes. Turn and sprinkle cooked side with salt and pepper to taste. Spoon tomato mixture over snapper. Cover with a lid and sauté four minutes, or until the flesh is opaque not translucent. Makes two servings.

GARLIC ROSEMARY POTATOES

1 pound russet or Idaho potatoes, diced (about 3-1⁄2 cups)

2 teaspoons snipped fresh rosemary or 1 teaspoon dried

2 medium garlic cloves, crushed

2 tablespoons water

2 teaspoons olive oil

Salt and freshly ground black pepper

Preparation

Wash potatoes and do not peel. Cut into 1⁄2-inch pieces. Place in a microwave-safe bowl and toss with rosemary, garlic and 2 tablespoons water. Cover with plastic wrap or a lid. Microwave on high for three minutes. Remove and stir. Return to microwave and cook on high four minutes. The potatoes should feel soft when a knife is inserted. If not, microwave another minute. Remove and let stand one minute. Drizzle with olive oil and add salt and pepper to taste. Toss well. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.