Some Like it Hot!!

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And I do like it hot! My palette has recently been re-awakened by the touch of Spring and an unexpected gift of hope .  This new intense color in my life makes me feel almost reborn. What better to celebrate this rare feeling than to recreate a simple dish loved in so many cultures that I adore.  Food can signal emotion, and this opening of flavors also signals an opening of my heart too.

Mediterranean, Cuban, Mexican, Portuguese families all have a version of a traditional light stewed fish. One thing they all have in common is they balance a light fish with local salty and spicy flavors in a dish with more colors than the Amalfi Coast.

Me and mini me spent some time experimenting with the balanced flavors. Its health benefits are innumerable; high in protein, fiber, high in vitamin C, capsaicin and other anti-inflammatories.

Simply brown any white fish, tilapia..Cod if you wish..whatever is fresh and cultivated in your own back yard. Please be careful when buying seafood; added colorants and false labels can really be deceiving.

Mini Me works hard in the kitchen!!!
Mini Me works hard in the kitchen!!!

We simply browned the fish in olive oil, salt and pepper it, and set it aside covered. We turned the heat up, added chopped onion, chopped stuffed green olives, salt, pepper, oregano and two sweet orange peppers.  We let the vegetables cook until they were translucent. Then added one chopped jalapeno pepper ( more or less depending on the heat you want), and two good handfuls of capers. We added in some cherry tomatoes, but you can use whatever you have on hand. Add salt and pepper to taste. Put the fish back in the pan, and lower the heat. Cook for 7-10 minutes until the fish is cooked through.

We made a simple wheat couscous as our side, with fresh spinach and tomatoes. The result is a dish that will surprise you in its simple direct beauty. And whose colors just may give you a little bit of hope for better days.  Mangia!!!!!

Creative Commons License
This work by menaanne.wordpress.com is licensed under a Creative Commons Attribution-ShareAlike 3.0 United States License.

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