Well it has been a pretty busy and exciting summer. I’m starting to feel more at home in this new and beautiful city, and I’m finally starting to cook on a regular basis again! I’m also being more healthy, so a lot more healthier yet really satisfying recipes are on their way. No need to worry though, I’ll still post desserts and other non healthy foods as well!
This recipe is up anyone’s ally who likes jalapeno and/or lime, it’s right in the middle of tang and spice. It’s super light, and easy to make; Not to mention it’s pretty healthy for you too, it fills you up for roughly 215 calories! (depending on how much butter you put in it, and how big of a fish portion you have)
If you’re worried about other eaters not liking it because of how healthy it is, don’t tell them! My boyfriend enjoyed this dish the other night and even said it reminded him of his favourite kind of chips, black pepper and lime. However I did end up putting to much of the “salsa” on top and it was over powering, I’d suggest only putting a heaping tablespoon or so to fully enjoy it.
I used rock fish for this recipe, however you can use any type of fish you like. A white fish or certain shellfish (ex. shrimp) would be a better match than lets say salmon though.
I paired this delicious fish dish with some baked, garlic sweet potato wedges. Which I whipped up myself before starting the fish. I’ll post the recipe for that once I make a better batch!
Before we get started onto this spicy yet tangy recipe, I have an announcement.
Over the course of the summer I’ve had to make a rather hard decision (along with having to move), which I’ll tell you all about within this paragraph or two. It has come to my attention that cooking professionally may not be my calling anymore, people change right? Being in a hot kitchen everyday for the last six years has really taken a toll on my body and my mind. I was starting to feel like I haven’t explored enough options in my life, I felt a need to interact with people other than the 5 folks I worked with. I was getting angry all the time, annoyed and stressed…No matter where I worked I was always miserable. Don’t get me wrong I tried my hardest to convince myself “oh it’s just the restaurant” or “I’m probably just having a bad day”. However as time passed I slowly started to realize, my time is up….It has been long enough, time to find a new career.
The decision was a hard one indeed, within the weeks of starting to realize I felt like failure, a loser. I thought to myself, “why is this happening? I made sure before attending school by working in kitchens, went to culinary school working all through it, and managed to work a few years after that. What did I do wrong?”
When I fully realized I no longer belonged to the culinary world, the answer to my questions were that I didn’t do anything wrong. The fact is that personalities change, people switch careers all the time. I was going crazy and I was tired of not being able to enjoy cooking at home.
So here it is, my cooking career might be over for now, but my love for food is not. I’m still a foodie at heart, I still like it as a hobby, I’ll still experiment and run this blog. I just wont be killing myself in an extremely hot kitchen with a bunch of angry, stressed out people, making no money at all.
As for my next career, who knows. Maybe I’ll be a therapist…or video game designer. 😉
Plate (for storing chopped veggies).
1/4 onion-small dice. (you can use any type of onion you please)
3/4 bell pepper-small dice. (any colour you like, I used yellow)
1 jalapeño-small dice.
2 garlic cloves-minced/Puréed.
1 tbsp honey.
1 tbsp butter.
4-4oz rock fish portions.
- Preheat oven to 425 degrees.
- Dice onion, peppers, and garlic. Set aside.
- While putting pressure on the limes, roll them against the counter (This allows the juice to easily flow out). Cut into halves, you may juice them ahead of time if you like. Set aside.
- Prepare your fish by cutting it into the appropriate size you desire, and removing any bones. Season with salt and pepper, and set aside.
- Heat your pan, add 1 tsp of butter and saute your onions on medium heat till translucent. Add all peppers.
- At this point in time you may also sear your fish till light brown on each side before placing it in the oven. This will give your fish a nice flavour. (You may use the same pan as your pepper mixture, just push everything to one side. Making sure not to burn anything.)
- Once the fish is out and the peppers are tender add your garlic and saute till aromatic.
- Add 3/4 of the lime juice to the pepper mixture, leaving some to splash over the fish before placing in the oven.
- Place fish into the oven for about 10 minutes or until cooked.
- Add a little butter to the pepper mixture, let reduce for a minute or two.
- Once fish is ready, place a spoon full of the “salsa” on the fish and serve!
tang and spice “salsa”