Cookin' with Limes

Ceviche is a dish that uses lime juice to cook fish! Chris and I love a good ceviche, it is soo fresh and healthy too! It makes a wonderful appetizer or a meal if you are lovin' it! You can use different types of fish depending on what is available and fresh. DO NOT use previously frozen fish! I used black drum, you can use tilapia, red fish, snapper or trout. I told my fishmonger what I was making and he cut me fresh fillets right on the spot! Needless to say his knife skills are far superior to mine!

Ceviche

3/4-1 lb black drum (must be very fresh)
juice of 8 limes
2 diced tomatoes (remove seeds)
red onion
fresh jalapeno (1/2 or whole depending on heat desired)
avocados
cilantro
olive oil
salt
pepper
Tortilla chips ( I like to use a thicker chip or tortilla strips)

This recipe is good for about 6 or more people to munch on as an appetizer.

1. Juice your limes (be careful they aren't bitter limes)
2. Cut fish into 1/2 inch cubes
3. Put fish and lime juice into a non reactive container * I used my glass 2 cup measuring cup. * Make sure fish is covered by lime juice and mix it up. Cover with plastic wrap and put in the fridge for at least 6 hours or overnight, stirring every hour or so with a wooden spoon

4. Dice tomatoes, onion, jalapeno, avocado and cilantro
5. In a separate bowl put fish and juice add a swirl or two or olive oil salt and pepper.. mix
6. Add in your veggies and toss gently as to not bruise your avocado
7. Scoop out of bowl with a slotted spoon
8. Serve with tortilla chips and an ice cold beer... yum!

Your ceviche should keep well for 2 days if covered. ENJOY!

I boned four fish!!

I learned a lesson today.... do not buy whole fish when you want fillets. The price might be appealing, but a phone call to PA and time with the Joy of Cooking cannot really teach you how to fillet a fish. Whew. I will never do that again!! Granted, no one found a bone!! YES! This is a recipe I thought Chris would love....I was right! There are no leftovers! Here it is: Please note measurements are approximate you may need to add a bit... this is all part of learning to cook. We usually do recipes with only ingredients, so I estimated!!

Trout Almondine
Fish
4 Trout fillets. Rainbow trout is great but sea trout, red snapper, red fish, flounder and similar fish also work well.
1 generous cup Flour
1/8 tsp of Cayenne pepper
½ tsp black pepper
½ tsp white pepper
1 or 2 Tbs butter
1 or 2 Tbs olive oil

Sauce
½ stick or more butter
¼ cup almonds, sliced or slivers
1 or 2 lemons’ juice (depends on taste)
dash of Worcestershire sauce
chopped Italian parsley for flair!

Make the sauce before you start the fish. For sauce, brown butter in a sauce pan. When it is dark chocolate brown, add the almonds, stirring while they get golden. Let this cool until you can add the lemon juice and Worcestershire without boiling. When ready to serve heat the sauce and spoon over the fish and sprinkle with parsley.

For the fish. Wash the filets in cold water and pat dry with paper towels. Meanwhile, heat butter and olive oil in large pan. Put flour and three peppers in a paper bag and add the fish and shake to coat completely (you can do this in a big ziplock too). Fry the fish fillets, flesh side down first until golden. Don't cook the skin side down first because it may curl up.

I hope you enjoy! I know we did. I will say we add a lot of lemon to everything... cant get enough of it!! PS- we had to take the picture with a phone our camera is MIA! Cheers to a new adventure!