This screams summertime.
Perfectly ripe local peaches, juicy ruby red strawberries, farmer's market red onions, tossed with spicy jalapenos and tangy lime juice and piled high on a flaky white tile fish. A recipe doesn't get much more "summer" than that. SUMMAH SUMMAH SUMMAH TIME.
But it's not. I haven't hitched a ride on the denial train. I do realize its late August. Tourists are leaving town, schools are back in session, college football is right around the corner (as is our wedding), and Christmas decorations are starting to invade the retail aisles (seriously, WTH???).
Despite the the fact fall is rapping its impatient knuckles against summer's door, I'm bound and determined to hang on to the little bit of summer we have left. It won't be long until boots replace rainbows, the farm stands board up for the winter, and the frigid weather leaves me longing for heartier comfort foods. So for the next few weeks, I will hoard every local peach, tomato, and squash I can get my greedy little hands on in an effort to get my fill until summer returns.
If I was smart, I'd try to get a tan, a real natural tan, in these last days of summer before the wedding. But that seems like way too much work. Casper the ghost's cousin will remain. Thank goodness for St. Tropez self tanner.
Before I get to the good part, I have to beg your forgiveness for two things:
(1) The tardiness of this post. Yesterday was a typical crazy Tuesday at work, and by the time I got home I had barely enough energy to get dinner ready. Oops.
(2) Three fish recipes in a row. Thursday was the salmon, today it's tile fish and tomorrow it's hog snapper. Truth be told, this is one of those "sorry I'm not sorry" situations, I just felt the need for a little explanation. I have a slight obsession with fish - its healthy, unbelievably delicious, and lighting fast to cook. And when Scott's uber generous client (who happens to own Seven Seas here in Murrells Inlet) graciously offers us a few filets of local hog snapper, right off the boat fresh, you better believe I'm going to scrap all menu plans and whip up a recipe worthy of the tastiest fish in the ocean. More on that tomorrow.
Prep Time: 20 minutes
Cook Tome: 10 minutes
Total Time: 30 minutes
4 Tile fish filets, skin off (approximately 2 pounds)
1 tablespoon of coconut oil
4 peaches, peeled, pitted and diced
15 strawberries (about a pint), diced
2 jalapenos, seeded and finely diced
1/2 red onion, diced
1 1/2 limes, juiced
1/4 teaspoon of garlic powder
Salt and Pepper for seasoning
In a medium bowl, mix together peaches, strawberries, jalapenos, red onions and lime juice. Store in fridge until ready to serve. Preheat oven to 400 F. Sprinkle both sides of fish with garlic powder and season with salt and pepper (I did a light dusting of each). Heat large oven proof skillet over high heat. Add coconut oil and allow to melt, coating the bottom of the skillet. Add fish to skillet and allow to cook undisturbed for 5 minutes. Flip fish and place skillet in oven for 5 minutes. Serve immediately with Strawberry Peach Fruit Salsa.