Hey Amy!

It is so hot in New York.  It’s that awful stifling hot that takes your breath away.  I am wrong.  It’s not hot, it’s warm.  As my 12th grade English teacher, Mrs. Bucy, would say “Are you sexually excited Amy?  Because when one is hot, they are sexually excited.  If it’s your temperature you are discussing, you are merely warm.”  So it is extremely warm here and I don’t want to eat or do a single thing.  I want to drink pineapple lemonade from the corner deli and lay in front of the air conditioner.  I am trying to find things that I can enjoy making and eating in the middle of this ‘Amy-you-haven’t-seen-anything-yet’ heatwave.

Ingredients:

juice of 1 lime
2 Tbsp. cider vinegar
7 oz. fresh fish fillets (snapper, sole, etc)
2 ripe tomatoes (sometimes I use different color tomatoes, looks pretty!)
1 small sweet onion
1 bunch fresh cilantro
walnut-sized piece fresh ginger
salt and pepper to taste
1 tsp. black cumin oil
thinly sliced bread as accompaniment

Mix together lime juice and vinegar in a shallow bowl.  Wash the fish and pat dry with paper towels.  Cut into small pieces.  Place the fish in the marinade, turning occasionally.  Wash and half the tomatoes, remove the stalks and cores and dice.  Set the tomatoes, aside but transfer any seeds and juice that have escaped to the bowl with the fish.  Peel the onion and slice thinly.  Wash the herbs and shake dry.  Remove the herb leaves from the stalks and chop them finely.  Peel and finely chop the ginger.

Assemble the onions, tomatoes and fish with the herbs.  Sprinkle with salt, pepper, marinade and oil.  Top with ginger.   Serve with bread.

If you are serving this at a fancy party, layer each of the main ingredients beginning with the onions and sprinkle with the marinade and oil as you add each layer.  It makes a lovlier presentation than when I toss it together in a bowl and plop down in front of the AC to eat.  Enjoy!

xo–me

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