I needed to whip up something quick for dinner. I grabbed the Costco
fish sticks from the freezer and baked them in the toaster oven.
Then, I layered some leftover Pineapple Chimichurri from the Living Coastal
cookbook I had just tested. Topped it with an easy over egg with a
sprinkle of California Rancher Monterey Seasoning. The creamy yolk
worked surprising well with the fish sticks and the chimichurri added a
refreshing kick.
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