easy fish fillets

Easy and tasty fish that doesn't take too long to make.  Because we're using frozen fish, you can easily make it for one person or for as many as you want.  Choose any (cheap) frozen white fish, like cod or flounder.  It goes well with rice or any sort of vegetables.  Most people say run the fish under cold water to thaw it right before using it, but I sometimes just throw it in a bowl of warm water and change the water when it cools down.  Fish cooks fast, so start rice or potatos early.

Once thawed, pat the fish dry.  While a good amount of butter melts in a non-stick pan, season the fish with salt, pepper, and paprika on one side.  When the butter stops bubbling, it's ready.  Cook the fish on high heat (but not high enough to burn the butter) spiced side down.  Season the other side while the fish cooks.  The trick is to not move the fish.  This makes it crispy and keeps it from falling apart.

With a spatula flip the fish after 3-4 minutes and cook it again undisturbed.  If you're serving vegetables with it, I like to throw in frozen vegetables a minute after I flip the fish.  Cooking things together not only spreads the flavor but saves on dishes.  They say fish is ready when you can easily flake it with a fork.  Perfect fish can be flaked with a fork on top but center should be just short of flaky.  Add some lemon or lime juice and enjoy!

party dips double feature - part 1 - guacamole

So, I was invited to a friend's BBQ this week. She asked me to bring the tomato butter I'd made last Summer (see Part 2), which is quick and easy. But I wanted to bring something different, too. I was trying to think of something new and maybe exotic, and ended up on guacamole. Although really common in the States, it's relatively unknown here in Germany (even though Tex-Mex is becoming pretty popular).

The only thing to watch out for are the avocados. Not only are they expensive (alright at $1 each in the US, but 1.49Euro/$2.12 in Europe), but if they are over- or under-ripe they can't be used. I like the smaller black ones best. Choose ones that aren't too hard to the touch, but avoid mushy ones. I always buy an extra one because inevitably one or two will be bad. Also, be quick with the lime juice -- brown guacamole looks gross.

Here's what you'll need:
4 - 5 avocados (or more depending on amount)
2 - 3 limes
1 big tomato
1 medium onion (I like red ones)
Goya Adobo powder (see below)
pepper


The process is pretty easy. As with most of the things I cook, I don't really measure. Cut the avocados in half length-wise and twist apart - save the pit if you want an avocado tree! Hold it in your hand and hatch the inside with a knife into squares; scoop out into bowl with spoon. Roll a lime on the counter to get the juice going, cut in half. Sprinkle a little over each avocado in the bowl to keep it from getting brown. Mash them with a fork, or puree them with a blender/mixer if you want to get fancy (I like it chunky).

Then just add the seasoning and pepper to taste, chopped onion, and chopped tomato (without seeds). All the Adobo really is, is salt, garlic powder, and some oregano. If you don't have it, just use those things.  I don't know about you, but my kitchen always ends up looking like crap after I make it, but it's worth it.  Maybe fill it into a nicer bowl (see next Part 2), bring some tortilla chips, and you'll be the hit of the BBQ.