The hot weather drives me crazy, both in a good and bad way - ask the chef and the boy, they'll tell you stories. This time, the boy coughs, coughs, and coughs some more and then the chef fashions himself a surfer. Don't ask.
After a good long evening at the beach last night, the boy's cough is worse. Bad enough to want to stay home with the threat of a nap, no TV, no video games, and finishing his homework before he can play with toys. Hmmm...might he actually be ill? The chef doesn't seem to think so, but he has his own issues to deal with: an infected toe, sore muscles, and me. I wouldn't want to deal wit the toe personally and I am a total pain today.
Who knows, maybe this fish dish will help us all out. It's hot and this seems refreshing served with black beans and cabbage salad. Who's with me?
Mark Bittman wrote about this on his blog in the NY Times:
1/2 cup chopped cilantro leaves
1/2 chopped chili pepper
salt to taste
2 tablespoons olive oil
4 fillets white fish
Heat oven to 450 degrees. Section the orange, grapefruit, and lemon capturing the flesh and juice in a bowl. Stir in cilantro, chili, and salt.
Put olive into a cast iron skillet over medium high heat. A minute or so later (the pan should be hot) add the fish, skin side down; season top with salt. Cook until skin begins to crisp - roughly 3-4 minutes, then transfer to the oven. Cook another 3-4 minutes, or until a thin-bladed knife meets no resistance when inserted into the thickest part of the fish.
Serve fish with citrus mix,immediately.
This is climate change, for sure!