There were once leaves on those sticks. I had originally blamed the deer, but this time there were no hoof prints, and they even got to the ones I planted deeper in the garden. Either they are very sly and delicate deer, or it's still a mystery. I was due to re-spray, but it's clear this is not a problem that is just going to go away.
Facing the reality that we either have to build a big fence, or we'll never experience the sweet taste of edamame picked fresh from our garden, I was glad we had a good dinner planned. I have been thinking about making grilled fish tacos for a while. I cobbled together three different recipes, and skipped the idea of a cabbage slaw or salsa, though I might try one or both with the next attempt. These were simple and delicious.
Grilled Fish Tacos
1 pound white flaky fish (haddock)
1/4 cup olive oil
juice of one lime
1 T chili powder (recipes called for ancho chili powder, which I wish I had)1/4 cup olive oil
juice of one lime
1 t cumin
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
Wisk together the above ingredients and let the fish marinate for 20 minutes.
For the Mexican crema:
1/2 cup sour cream
zest of 1 lime
juice of 1/2 a lime
pinch of salt
Grill the tortillas for 15 seconds on each side. You're looking for them to bubble. Divide the fish among the tortillas and garnish with any or all of the garnishes.
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