I know what you're thinking. You're thinking that I didn't write yesterday because I cheated again, and too guilty and embarassed to write. Well, you're wrong this time. Yesterday, I was simply exhausted. There were a lot of factors including not enough sleep, daylight savings time, and simply having a problem of getting back into the swing of things after a lovely Spring Break. I came home and fell asleep watching TV at around 5:30. I woke up and simply decided to go to bed.
However, I am feeling much better today. I'm trying to take it easy this evening. Tomorrow will also be a VERY busy day. I hope to get on the computer, but I'm not going to make any promises.
Tonight, I thought it was time to try another recipe. I decided to make Fish with Mango Relish. The fish itself was ok, but nothing to write home about; however, I might have made too many substitutions and it just didn't work. First of all, I used Alaskan Pollack instead of mahimahi. It's the fish I had on hand. Also, I used olive oil instead of vegetable oil. I just don't like vegetable oil any more.
But the relish was really good. It tasted and smelled so much like summer. I had to use store boughten basil, which was sort of sad. I usually grow my own basil and it's so much fresher. Now that the weather is nicer, I should go out and start some of my herbs sometime this week. I usually grow basil, oregano, sage, rosemary, and parsley. This year I think I'll grow even more. I'm thinking I'll grow some thyme, cilantro, and tarragon. The only one of those I haven't grown before is tarragon. I'm sure I'll be able to manage it. I love cooking with fresh herbs. For some reason, it tastes better when you've grown the herbs yourself. So, anyway, here's the recipe. It comes from Everyday Food.
Ingredients
1 ripe mango, peeled, pitted, and diced medium
1 small cucumber, peeled, seeded, and diced medium
1/4 cup fresh basil leaves, coarsely chopped
juice from 1 lime
2 tablespoons extra-virgin olive oil
coarse salt and ground pepper
4 mahimahi fillets (6 ounces each) skin off, or other firm flaky fish.
1 tablespoon vegetable oil
Special Equipment
cast iron skillet
Preparation
1. In a medium bowl, toss together mango, cucumber, basil, lime juice, and olive oil. Season relish with salt and pepper
2. Heat a cast-iron skillet or grill pan over medium-high. Using a paper towel, blot fish dry. Season both sides with salt and pepper. When pan is hot, add vegetable oil, then gently add fish, working in batches if necessary (do not overcrowd pan). Cook fish, undisturbed until fillets release easily from pan, about 6 minutes. Flip and cook until opaque throughout, 4 to 6 minutes. Serve fish with relish.
Makes 4 servings with 308 calories per serving.
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