Happy Friday, folks.
First, a quick acknowledgement that last week’s recipe was, as written, vegan. Thank you to the readers who pointed that out. I won’t make the same mistake twice!
I’m here in lovely Long Beach Island, New Jersey, this week and while I spent more time in front of the computer than I had hoped, I will acknowledge that it’s nice to be near the ocean. Warm salt breeze, the cry of gulls, sand beneath your toes… not a bad life.
Given the proximity to water, seafood seems like a natural topic for the week. Now since my cooking duties have been (relaxingly) minimal, I didn’t actually cook any seafood this week. But, we did make these a few weeks ago, and it’s a crowd pleaser. Fish tacos, baby!
Find the freshest, and ideally locally caught, fish you can find at the market. Fillet or steak, swordfish or snapper, white or dark, who cares. Fire up your grill to hot, season the fish with a blackening or Mexican style seasoning, and sear until the fish is just done (for a flaky fish, when you brush it with a fork, it flakes; for a firmer fish, when you can stick a fork through with relative ease). Let rest, while you dice up some tomatoes, onion, and maybe some cilantro — throw that in a bowl with some lime juice and salt and pepper.
Serve the fish on warm corn tortillas, with your salsa, some greens, guacamole, and cotija cheese.
There ya go. Quick and easy. Drink it with a sea-salted beer and enjoy the weekend.
Do you get slower or weaker as you age? [Outside]
Such a pretty bird [MEL]
How pearls are made [Smithsonian]
The myth and magic of Paul Bunyon [Filson]
In praise of the non-alcoholic beer [Adventure Journal]