Fish with Sparkling Chili Glaze and Green Chili Sauce- Day 42

We were short-handed anyway, but last night’s incident of bowl hara-kiri leaves us sans yet another chili basin. Funny, it was just fine when I placed it in the cupboard. In the morning, it was in halves. I am taking this as a cursed presage. The affairs are awry when a bowl would rather die than serve chili. Dreadful. In other kitchen-ware news, today marks the first in at least two weeks in which our pot was employed to produce something other than chili. While the brownie dish dispensed with the chili-making, our ever-faithful pot boiled rice. It has been a tough year for the pot thus far, as it is perpetually either in the act of making chili or preoccupied with containing chili shrapnel. Apart from its daily cleaning, it receives no reprieve. A mere 42 days in and I’m anthropomorphizing the cookery. Looks like this year is going to be a doozy.

Tonight we had fish. Swai are sufficiently goofy –looking, such that I almost feel bad about eating them. Honestly, they look like they have enough problems without my sticking a fork in them. Gourmand contrition aside, these moderately firm filets taste terrific drizzled with sparkling chili glaze and dressed in green chili sauce. Booyah.
Sparkling Chili Glaze:
¼ C extra virgin olive oil
1 t chili powder
1 t Penzey’s Norhwoods seasoning

Mix oil and seasonings. Brush lightly on both sides of:

3 large Swai filets (about ½ pound each)

Bake at 375 for 30 minutes.
While the fish gets baked, mix in a bowl:
1 can (7 0z) Salsa Verde (we used Embasa brand)
1 t chili powder
2 t lime juice
¼ C chopped fresh cilantro
2 cloves of garlic minced.

Serve sauce over cooked fish with a side of basmati rice an cooked broccoli

Just the green chili sauce.  Damn shame too, seeing as Swai are so photogenic

Just the green chili sauce. Damn shame too, seeing as Swai are just so photogenic

Tasting notes. The ITP loved the fish. It was gone before I could photograph it. Strange, this is the second time this rapid disappearance has occurred with a fish chili recipe. Perhaps, unbeknownst to me, I am living with leopard seals. The green sauce was good, but “be ye hearty” should you want to try it, as it has serious zip. Should you have a milder palate, a good substitution would be chopped tomatillos for the Salsa Verde. Overall I found it all very good. Maybe, just maybe, if I continue to make good chili (and serve it on plates as I have tonight) no other bowl will fall into grave despair. Moment of silence.

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