Our wild week started with the movers arriving to pack last Monday morning.
By Tuesday night we were on the road, stopping in Ohio that night, then down to South Carolina on Wed night and finally arrived here in FL Thursday evening. Zoey did surprisingly well in the car (and so did my pregnant bladder) but we were still happy to arrive. We’re in corporate housing for the first month but the view of the bay from our balcony is amazing and the place is pretty comfy.
Yesterday we made it to the grocery store and fixed our first supper. We wanted to make use of the amazing Latin produce selection and fresh seafood so we decided on fish tacos. We bought some excellent whole red snapper, which gave me some practice with my filet knife. We marinated the fish in milk, lime juice, Tabasco and cumin, then sauteed in olive oil for for tender, flaky bites.
We topped them with fresh made pico de gallo, lime crema (Greek yogurt, mayo, lime juice and cilantro), store bought salsa verde, and Dominican avocado (bigger, more flavorful but slightly less creamy than the haas variety). But the surprising star ingredient was the pickled onion & jalapeño mixture we made. This is SO easy but will bring unbelievable tanginess and heat to a meal. It worked perfectly with our fresh fish tacos but would also be great on nachos, roast meats or other items with a Latin flair. And it’s literally about five minutes work. With this recipe you’ll have enough for 4 to 6 people or refrigerate the leftovers like any other pickled condiment. Enjoy!!
Pickled Onions & Jalapeños
1/2 of a large red onion halved and thinly sliced into half moons
1 fresh jalapeño pepper, halved, seeds removed and sliced into half moons
1 cup rice wine vinegar
Juice from half a lime
1/4 tsp kosher salt
Combine onions and peppers in a heat proof bowl and set aside. In a small saucepan combine vinegar, lime juice and salt. Set over medium heat. Bring just to a boil, stirring to dissolve the salt. Pour mixture over the onions and peppers, stirring to soak . Let the mixture rest at room temperature for at least one and up to 8 hours. Serve with fish tacos or other Latin meals. Refrigerate leftovers and use as a condiment.