Fish with Tomato & Peach Salsa

06/22/2014

fish.salsa

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In honor of the summer solstice, we had a small gathering to honor the longest day of the year. I like the ancient Greek myth that described how seasons came about back before they knew about planetary tilt. Persephone, the beautiful goddess of vegetation, was abducted by Hades, king of the underworld. Her distraught mother pleaded to let her return to the earth. Hades conceded, but only allowed her to return for half the year. Thus, when she returned, Persephone brought sunshine, causing the world to bloom in flowers and fruit. When she left in the fall, everything would then wither and die in the cold. Living in Florida, sometimes it seems like Persephone is just a snowbird, and she comes to park it down here with the golfers and retirees for the winter. I love a place that Persephone never leaves, but I will still revel in her actual summer return knowing that she brings food and foliage to the rest of the country.

Our tomatoes are ripe! We’re growing sun-gold cherries, an heirloom variety that turns orange instead of red. They’re wonderfully sweet, and our vines put them on by the dozens. The big slicing tomatoes don’t grow well here–apparently the humidity causes them to easily split and rot–but these little cherries thrive in the hot sun.

We ate the tomato salsa with mackerel and sea trout caught by Gary, and porgie caught by Jason.

Ingredients:

Fish:
1-2 lb flaky white fish
2 T chili powder
2 T paprika
2 T cumin
S&P

Salsa:
1 pint cherry tomatoes, sliced in half
2 ripe peaches
3 green onions
1 clove garlic
1 jalapeno
4 T lemon juice
4 T olive oil
S&P

Instructions:

For the fish, wash and pat the fillets dry. Mix the spices together to form a rub. Rub the spices generously over the fish. Next, cut up the salsa ingredients and combine in a bowl. Set aside. Grill the fish on a hot grill until done (this can also be done in a skillet on the grill–put oil in the skillet, and put the fillets in. This makes it so you don’t smell/smoke up your house). Serve it with rice and the salsa on top. It’s a summer meal that would make Persephone proud.

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