For the Love of Food

Well, it’s another beautiful day outside today. And, what is nicer than taking a stroll outside on a cool sunny morning? Taking the same walk with a homemade soft pretzel hand.

My husband and son made these one afternoon. And, what recipe did they use?? Can’t remember…. bummer huh?? They were really yummy too. Continue Reading »

I have been trying to make fish once a week now.

Prior to making Adobong fish I somehow had stuck in my mind that fish was only meant to be served after a deep broil or frying – to kill the flavor, of course – and then be doused in lemon or lime juice to further suppress and flavor. I am always surprised when I retry a food that was never ever ever a favorite of mine growing up and it actually ends up turning out so delicious that it becomes a weekly staple.  Now, every Tuesday is fish day.  You should just see the look of excitement in my 3-year-old’s face when I tell him we’re eating fish.  Before this recipe I always would wish I could have such pure enthusiasm for eating fish, but now, we’re on the same boat.  There’s no turning back – it seems there is a whole world of fish recipes out there left to be explored.

This is a really great recipe that I adapted from The Cook Mobile. It is really tangy and goes well with my aunt’s mango salsa. If you don’t have something sweet (such as the salsa) to offset the tanginess of the fish it will be very over powering.  I didn’t have any access to swordfish, so I used a white fish from France that I could pick-up at my local Turkish market.

I hope this recipe changes your view, like it did mine.  And, I would also love links to your favorite fish recipes!  I need something new to try out for next week’s menu! Continue Reading »