I’m entering that part of my life again where I just want to give up on my business. I do this in cycles of some kind - it’s really bizarre.
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Day 22
April 13th, 2009Day 16
April 7th, 2009Oh my! I said in my first post that I wanted to “Journal every day,” and look what I went and did. It’s been 2 weeks since my last post. I am, indeed, evil and bad.
However, things have been good…
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Red Snapper Cakes with Nectarine-Citrus Salad
March 24th, 2009Serves 4
3 nectarines, stoned and sliced
2 oranges, suprême
1/2 small red onion, sliced thin
3 Tbsp fresh basil, chiffonade
1 Tbsp fresh lemon juice
1 pound red snapper fillets1, skinned and finely chopped
1 large egg
3 Tbsp cornmeal
1 small shallot, minced
1/2 jalapeño pepper2, seeded and finely chopped
2 Tbsp chopped fresh cilantro
3/4 tsp salt
4 tsp olive oil
- Make the salad: combine the nectarines, oranges, onion, basil and lemon juice in a bowl. Set aside.
- Combine the snapper, egg, cornmeal, shallot, jalapeño, cilantro and salt in a bowl. Form four 3-inch cakes.
- Heat the oil in a medium skillet. Add the cakes and cook until golden brown and cooked through, about 4 minutes on each side.
- Serve with salad.
1Tilapia is actually cheaper and has a similar flavor - an excellent substitute.
2I have small children, so I usually leave this out. My husband likes the “heat,” though, so I’ll give him Tabasco Sauce, which is an acceptable substitute.