MJ's sort of fish taco
The one thing I forgot to take a photo of was the fish on the grill. Oops! Cooking fish is a sort of zen thing for me, plus a little poking gently. I cooked these over medium high fire (after brushing the grill with olive oil to prevent sticking) for about 4 minutes a side. They were about an inch thick and that timing worked perfectly.
|Warm up a tortilla. You can do this in a pan or directly on a heat source. This one was obviously done on an electric stove top. Not ideal.|
|The fillet was so thick I sliced it in half for this.|
|Oops! I forgot to put the lettuce on the bottom. Romaine in this case and some tomatoes along the top. I use these cherry tomatoes because I can't find a big tomato I'd put on anything but a compost pile.|
|Slice some cheese very thinly. This is a really sharp cheddar I found on the big island. And shallots. I found these at the veggie guy's.|
|You can put some salsa or hot sauce on this. Or soy sauce. Or balsamic (very sparingly). Or whatever sounds good to you. Then...you eat it. It's good!|
|Shallots and garlic in olive oil|
|When the shallots and garlic are slightly soft and a little browned, toss in some sliced tomatoes.|
|Get the cheese sliced. This would be good with so many kinds of cheese...havarti to bleu.|
|Hooray, the chickens are starting to lay some eggs. Pretty shades of browns.|
|Two egg omelette. Whip those babies up to frothy.|
|Lay the cheese slices on one side and let them get a little melty (cook tech talk)|
|Flip the one half over the cheese half.|
|Add hot sauce.|
Don't forget, tomorrow is going to be a way big fun night in the plaza. Very local, very good. Be there!
Have a free your freshness Friday. Dance the frittata.