This is a good one. It will get you laid or out of the dog house or whatever you currently require. It’s best if you can make the salsa & the potato salad early in the am so they can marinate in the fridge all day. Use tightly sealed containers & shake that shit up every couple of hours.
You will need;
A bevy to drink while cooking- I am going with a nice Shiraz. (I’m suspect of people who don’t drink while they cook- it’s like a bartender that doesn’t drink. Makes me think that I’m being poisoned.)
2 lemons, about 15 baby new potatoes, 2 sprigs fresh thyme, 1 red onion, a big splash of apple cider vinegar, 2 cloves of garlic, hand full of trimmed green beans, salt & pepper.
Half or quarter the potatoes depending on size. Boil the potatoes & green beans (cooked, but still firm- not mushy.) strain them and leave to cool. Zest one lemon into a large bowl then add juice from both. Add a good splash of apple cider vinegar & garlic cloves, finely chopped. Sprinkle with salt & pepper and add half a red onion, thinly sliced. Chop the shit out of the thyme leaves and add cooled potatoes & beans. Stick it in the fridge.
Fresh cilantro, 1 very ripe mango, a few slices of fresh pineapple (please don’t used canned- it isn’t the same) couple slices of red onion finely diced, 1 lime.
Chop up the pineapple & mango into little chunks- not too big- but not too tiny or they just get mushy. finely dice cilantro leaves (about 2 tbsp???) Zest the lime and then squeeze the juice into the bowl. Dice up the red onion small- again, about 2 tbsp? Sorry- cooking isn’t an exact science for me- it’s all about throwing good shit in a bowl & seeing how it comes out. Throw this in a sealed container in the fridge to mix & marinade into kick ass salsa goodness.
2 nice sized snapper fillets. A shit load of blackening spices. ( I personally use a pre-made Cajun mix to which I add a fuck-ton of Cayenne & smoked paprika & dried red chilies.) The fish can be VERY spicy as both sides are cool & fresh.
Slather the fillets in blackening spices- coat them very well. Add equal parts butter & olive oil (about 3 tbsp of oil and a half inch chunk of butter?) Heat the pan till HOT then add the snapper & cook a few min on each side till crispy and cooked through. If you like your fish cooked above the regular med rare then get thin fillets- this has to be cooked hot and fast and thick fillets will be burnt to a fucking crisp by the time they’re cooked through.)
Ok- not to state the obvious or anything but plate the fish, add a huge dollop of salsa & the potato salad & EAT. Check my contact page for the correct address for the gifts that you will now feel obligated to send me.
For more goodness check out my food blog Fig & Pepper