Month of February: “Truly Mexican” Recipe: Spicy Pineapple Salsa with Adobo Fish Tacos

“I am obsessed with becoming a woman comfortable in her skin.” Sandra Cisneros

These days feel very uncertain to me. The arctic ice melting, melting, melting, coronavirus looming, continents ablaze, unfathomably short sighted never satisfied tyrants maintaining power, facts no longer holding court, wildlife populations dwindling…. it is difficult to let in and many days I don’t. I don’t because I can’t. Sometimes I reach a super saturation point of pain and I can no longer take in the tiniest grain of bad news.

I can’t change the world at large but I can change myself. Instead, I focus on my inner life. I focus on the little things. I focus on transcending. I focus on my loved ones present and past. I focus on connection. I focus on learning. I focus on the natural world. I focus on meaning. I focus on creating. I focus on stillness. I focus on gratitude. I focus on moments…..obsessed with finally becoming comfortable in my own skin until the time comes to shed it.

When Abby shed hers, she left behind three cherished grandsons. She was completely devoted to Parker, Noah and Thatcher (Waylon had not yet arrived) and when I say devoted I mean devoted. They were for sure her main focus in her last years. It is sad that they will never remember what an amazing grandmother she was to them but on the other hand they will have the handed down stories and folklore of her legacy to carry with them as they grow and travel on their own paths. She would have been so proud.

Pineapple Salsa

ingredients: 1 cup diced fresh pineapple, 1/3 cup finely chopped fresh jalapenos ( I used less) 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, 3 tablespoons freshly squeezed lime juice and 2 tablespoons orange. 1.5 teaspoons of sugar and 1/4 teaspoon of salt.

Mix all ingredients in a bowl and season to taste with additional lime, sugar or salt.

Fish Adobo

Marinate fish fillets of red snapper, bass or cod with the adobo marinade from previous post. The ancho adobo goes perfectly with white fish. Marinate in fridge for an hour or two. Heat a cast iron skillet with about 1-2 tablespoon of vegetable oil on medium high heat. Cook for 2-3 minutes on each side.

Serve with fresh corn tortillas

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