Many who know me are convinced my mother drank heavily while I was in the womb. They are probably correct, though she also provided the basis for this dish in a fish recipe she passed along a few weeks back and I’m good with that tradeoff. I added a bit to the salsa, though the concept remains.
Time: 20 minutes
Serves: 4
Ingredients:
1 cup cilantro – finely chopped 1 jalapeno – seeded and finely chopped 2 tablespoons onion – finely chopped 1 tablespoon fresh lime juice 1 teaspoon wine vinegar ¾ teaspoon kosher salt ½ teaspoon chili powder ⅛ teaspoon fresh ground black pepper 1 tablespoon extra-virgin olive oil 1 pound pickerel filets 1 teaspoon ground cuminPreparation:
In a suitable bowl, mix together the cilantro, jalapeno, onion, lime juice, vinegar, ¼ teaspoon of the salt, chili powder and the black pepper. Set this aside.
Preheat a pan on medium high. Season both sides of the fish with the remaining salt and the cumin. Place the fish in the pan, cooking for three minutes on each side.
Remove the fish from heat, plate and top with the salsa.
Despite Kevin’s claim I have never been a heavy drinker and to my knowledge he has never been a cry-baby (he was an angelic looking child), but I did pass on the recipe and this is Kevin’s riff on it.
Oh, sorry Mom! Sometimes I get confused and mix us up. I just appear to be pregnant and can often be found drinking.