Jenise wrote:If you die, just think what we'll have for you!
Oooh! Oooh! I hope I die! I hope I die!!
Dinner tonight: Hawaiian Opa. My favorite fish. And no, there's no Opa in Washington state (hint hint).
We bought one huge piece of Opah that we later cut into individual portions, but you can also buy 4 fillets, about 1/2 a lb. each
•Take the Opah out of the refrigerator rub with olive oil. Season lightly with sea salt (we used a little of each variety of Hawaiian sea salt) and set aside (at room temperature). Meanwhile, prepare a charcoal grill (or a gas grill on high heat).
•In a small bowl, combine the mango, papaya, and avocado. Add lime juice, a drizzle of agave nectar, the chili flakes (if using), and a little salt and pepper. Gently stir everything together, taste, and adjust seasonings as necessary. Cover and refrigerate.
•When the grill is ready, oil the grill grates. Add the Opah and grill until just cooked through, but not overdone, about 3-6 minutes per side, depending on the thickness of your fillets (ours were about 2-3 inches). Let rest for a couple minutes, then cut into 4 pieces.
•Place the Opah on plates and spoon some salsa over the top. Serve with steamed rice, and a handful of arugula tossed with some freshly squeezed lemon juice. Go ahead and add a little sprinkling of sea salt too!
Rahsaan wrote:Redwinger wrote:artisnal pumpkin seeds
Redwinger wrote:the seeds were artisanal since we grew the squash, harvested the seeds and then dried the seeds. What could be more artisanal?
In addition, I like to continue using a term that is so overused and abused...just doing my part. Actually, the bread was just OK, as it lacked enough pumpkin flavor and spice for my palate. I'll try to make the necessary adjustments next time.
Karen/NoCA wrote:I find this with most any pumpkin product. Does pumpkin not taste like it used to? I always have to up the spices it seems.
Jeff Grossman/NYC wrote:If you ever want to try it, take some pumpkin puree and wring it out in cheesecloth for a couple of hours; an astonishing amount of water is removed. The remaining pulp has more pumpkin flavor. (I do this when making pumpkin ice cream.)
Redwinger wrote:More bread. This time a Three Grain Wild Rice Combo baked by NJ. It's very good.
Paul Winalski wrote:Jenise, as you can imagine, here in New England we have a soft spot for Montreal smoked beef. Wonderful sandwich meat.
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