What's for dinner?... Me!

Sorry about the horrible photos! I blame it on the cold...


Okay, despite my best efforts in the kitchen, I really am kinda a hazard in there. I put the subject line that I was for dinner, because lately I really have had a knack of grating or zesting myself right into dinner. I know, gross, but I am really nursing some wounds here! The other night I wanted to sneak some delicious carrot into Spaghetti Sauce and I couldn't find the grater, so I once again decided to dull my microplane into oblivion. The sauce did turn out perfect! It tasted grate {okay, horrible pun alert!} and we didn't have little shreds of carrot, but rather a fine puree that I didn't have to cook beforehand. However it came at the cost of 3 of my knuckles -I the nutrition of my babies was worth it! Seriously, one knuckle was so bad that it was swollen the next day.

This comes on the heels of zesting my pinky in with some lemon zest... twice in recent weeks. I am a perfectionist in some ways, but in other {most} ways I am impatient {read: lazy}. Anyway, three cheers for healing, it is not fun cooking with sensitive hands as many of you other Hazards out there well know.

Okay, on that juicy tidbit, I give you my entry to Chef Jeena's Fishing Trip Event. It is the result of my tweaking of this recipe, as promised. You can use this marinade for the fish and top with the Lemon Garlic Beschemel Sauce, which I thought was really good with it! Or go with the Mango Salsa, which, how can you go wrong with that?

So was it an improvement? I have no idea. I ate it, but I've got another raging cold and can't smell or taste anything. But I think I was on to something here... let me know! And feel free to use any fish that your Fish Monger indicates is suitable for grilling. I used Ling as it is a local fish that was in season that my Monger recommended. Again, I can't tell you if his advice was sage or not on that one, sorry!

Ling Ensconced in Zucchini Ribbons with Mango Salsa

2 Link Fillets

1 zucchini

1 teaspoon fresh cilantro / corriander, minced

1 teaspoon fresh basil, minced

1 1/2 teaspoons white wine vinegar

1 Tablespoon Olive Oil

1 clove minced garlic

2 Tablespoons finely minced red onion

Juice and zest of half a lime

Method: Make a marinade for the fish by combining the cilantro, basil, vinegar, oil, garlic, onion and lime.

Allow to marinate while you prepare the zucchini. Using a mandolin slicer, finely slice the zucchini into ribbons.

Give the fish a sprinkle of salt, and wrap in the zucchini, layering the finished end with the new starting end. It can be a very delicate and fiddly process, just do your best! It should look about like this, however, I had a harder time the second time, and unfortunatly after several minutes of fiddling, mine didn't...




Grill on a preheated grill for 7-9 minutes on each side or until done. Serve with Mango Salsa

*remarks -Link is a local fish. Use any fish that your fishmonger indicates is suitable for grilling

Mango Salsa

1 mango

1/2 a sweet red pepper {use it fresh or throw it on the grill for a few minutes and char it!}

2 teaspoons fresh coriander

1/2 avocado

2 teaspoons lime juice

1 clove garlic

1/4 cup red onion

jalapeños if desired, make it as spicy as you like or keep it mild

Dice Mango and Avacado into square 1/4 inch chunks. Finely mince the garlic and mince the red onion and red pepper, and cilantro. Add all ingredients into a bowl. Juice the lime and add, and add any desired diced jalapeños or other spicy pepper. Give it a toss and add any salt {or sugar if it is too tangy} and serve.