Our blogging sister Nicole specifically requested that I make something beginning with the letter 'N' on Saturday, hours after I was at Star Market, tasting a sample in the produce department and thinking, "MMmm! I should make this!" Then I came home and saw Nicole's special request. I had purchased a beautiful piece of cod, which incidentally, goes perfect with a fruity-spicy salsa. Coincidence?
So tonight, I mixed it right up, threw my fish on the grill pan, Sanne made some Fried Green Tomatoes, and we watched some trash TV and drank a little vino. Perfect-o!
I'll give you the recipe as it was given to me, but I'm telling you now, I had to tweak it. Not measuring is the way to go with this one. The recipe calls for:
1 1/2c chopped nectarine
1 jalapeno, seeded and chopped
1/2c finely chopped red onion
2t chopped mint
1T evoo
1T fresh lime juice
I followed the recipe, and it wasn't nearly enough. The card said that this was 6 servings, but it was probably more like 4. I doubled-ish it. I put a little on top of the grilled fish, and we ate the rest with tortilla chips. It was delicious.
*side note* I tasted one teeny piece of diced nectarine and my throat started to close up. Do any of you have a birch pollen allergy? If yes, aren't our tongues dumb?! My throat swelled up after one tiny taste, and I was p.o.ed. Luckily, a little lime juice and olive oil was enough to fake it out. Stupid tongue.
I decided to ribbon chop the mint, which means you stack the leaves in a nice little pile, roll them and chop.
For fried green tomatoes, simply slice your tomatoes...
Dip them in egg, then flour + cornmeal mixture and fry in oil.
Don't forget to salt them when they're done.
Good stuff. This is a great summer side dish! Thanks, Nicole, for suggesting it!
Fruity-salsas are fun to make. Do you have any favorites?? C'mon, I have some leftover mint that I need to use!
Oh! After I mentioned pickling yesterday, a blog that I follow, budget bytes posted a recipe for pickled carrots! Thoughts?
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