Okay, don’t tell my husband, but I’m kind of wondering why I have all my cookbooks. See, all mine are packed away, except for a milk crate full of favorites. In the chaos that is my house right now, I find it so much easy to just go to Real Simple, or Martha Stewart, or Epicurious, or Eating Well and just find and print off a recipe.
It’s crazy easy. Last week, I found myself with an abundance of squash (I’m sure there are lots of you with this same lovely predicament), so I just went to a few favorite sites, typed in squash or zucchini and within minutes had a stack of printed off recipes. Hugely quicker than going to my books, pulling them off the shelf, searching through the index, looking at the recipe, and then repeating about twenty times till I found the one I wanted. I’m concerned. What is going to happen when I finally unpack all my cookbooks. Are they going to be dusty and unloved? What does it say about me that even while feeling all this, I went and added two new cookbooks to my wishlist on Amazon?
So anyway, one of the recipes I found was, Nick Usner’s Pan-Fried Fish with Squash Salsa at Real Simple. This was wonderful. Quick and easy and delightfully fresh. The only thing I changed was that I used a tablespoon of my hot chili oil to spice up the salsa a bit and I used an entire small red onion.
Nick Usner’s Pan-Fried Fish with Squash Salsa
Heat 1 tablespoon of the oil in a medium nonstick skillet over medium-high heat. Add the zucchini, squash, bell pepper, onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until just tender, 2 to 3 minutes. Transfer to a plate and refrigerate until cool. Wipe out the skillet.
In a medium bowl, toss the cooled vegetables with the vinegar, parsley, basil, and 2 tablespoons of the oil.
Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 2 to 3 minutes per side. Serve with the salsa.
This will be my entry for Two For Tuesdays!