Fish!
Beau landed late last night and is on his way to Halifax with fish. Hurrah! Remember that this is a "fillet" week, so if you signed up for an alternating whole fish/fillet share, you'll be getting fillets this week. The fillets will come in pre-weighed ziplocs like last time. The best way to transport them is in a small cooler or cooler bag with a cold pack or some ice. If you signed up for whole fish, bring a cooler. All pickups will happen at their normal time and place today.
Thanks for all of your comments and pictures about how you are enjoying your fish. If you have any recipes that you would like to share, send them to me so I can add them to our website, or post them yourself in the recipe section our Facebook page.
Here's one for ceviche that I'm going to try tonight:
Ceviche
Preparation time: 15 minutes to prepare, 3-4 hours to let sit. Always use the freshest fish possible. Make the same day you purchase fresh fish.
Ingredients
- 2 lbs of firm-fleshed fish fillets (like cod or haddock), cut into 1/2 inch pieces, completely deboned
- 1/2 cup of fresh squeezed lime juice
- 1/2 cup of fresh squeezed lemon juice
- 1/2 red onion, finely diced
- 1 cup of chopped fresh seeded tomatoes
- 1 serrano chili, seeded and finely diced
- 2 teaspoons of salt
- Dash of ground oregano
- Dash of Tabasco or a light pinch of cayenne pepper
- Cilantro
- Avocado
- Tortillas or tortilla chips
Method
In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
Serves 4-8. from www.simplyrecipes.com
Happy Fishday,
Dave
