So tonight we cooked it.
1. Set Oven to 400 degrees.
2. Mush mashed Garlic from Steve;s Farm and Good Salt with smashed cardamon pods, dried curry leaves, Mexican oregano, freshly ground pepper and olive oil.
3. Slather fish in mixture.
4. Place fish on shallow cookie sheet and cover with foil.
5. Place in oven. Set timer for 8 minutes.
6. Meanwhile, grind cardamon seeds with some allspice seeds and a few dashes of ground canela (Mexican Cinnamon).
7. Heat Olive Oil in a saute pan. When Hot, throw in Romano Beans fresh from Steve's Farm. Cover. Pay attention to beans, turning as necessary. When Browned, sprinkle and toss with Spice mixture and pour a liquid of choice into pan and cover to steam. Tonight all I had was beef broth. But water, fish broth, veg broth, chicken broth all would have worked.
8. Meanwhile, dice up Cucumber and half of a jalapeno (seed removed if you like) from Steve's Farm, Radishes from B.D, an onion from Dennis. Squeeze lemon or lime on it. Add some rice wine vinegar. Add some olive oil, salt and freshly ground peeper and toss. This is the "condiment or "relish" or "salsa" for the fish. This was hot and peppery and strong. Only for a particular palate.
9. Check fish when buzzer goes and put back in or let rest accordingly.
10. Beans are probably done about now.
(thinly sliced fried potatoes would have been good right about now too, but lately i have not been in the mood to give much more than 15 minutes to cooking, so no potatoes)
To serve:
Place Romono Beans on plate.
Place fish kind of on top.
Place a scoop of radish cucumber salsa to side.
Slice of lemon or lime.
A sprinkle of good salt and grind of pepper
This was amazing. Eric doesn' t like the beans, so those were rejected...but this dish is going to be iterated upon an refined for sure.
Everything expect the spices was LOCAL, organic and spontaneously found.
xo
k
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