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Posts Tagged ‘aphrodisiac’


The thing about garlic is the way that it lingers on your tongue for hours, if not days, after its consumption. Garlic leaves its mark so powerfully that even the most sophisticated tools – toothbrush, toothpaste, floss and tongue scraper – fail to remove its mark. For someone like me, garlic’s sticky taste serves as an echo of the euphoria I experienced while eating it, and so I tend to enjoy its aftertaste. But for someone like the brave Acupuncturist and his two eager students examining my tongue, the echos of garlic I ate today were probably more reminiscent of a fermented stink bomb. What’s more is that they’ve asked me not to chew gum for at least 30 minutes prior to my appointment. And since I ate the garlic with stinky fish today, the fish caught my tongue, hook, line, and stinker, committing itself to my every breath for the rest of the day. Talking and breathing seemed to obnoxiously invade the collective space. For every breath that escaped, it fastened itself to every air molecule in sight, refusing to dissipate. Is it a good sign, or a sad one, then, that the Acupuncturist encouraged me to visit three times per week?

Fiesta Fish and Massaged Kale Salad - Originally, a brilliant idea.

Thankfully, my honey didn’t have a chance to notice my dragon breath because I smartly passed him a large plate of stinky garlic fish. This tactic works well because when both of you stink, it seems as though you both smell normal. Stink bomb breath goes unnoticed. Brilliant! Or, is it. Now that I’m thinking about it, I wonder how his patients on the Medical-Telemetry floor of his hospital accepted him tonight. Oops. Hopefully they are sleeping and won’t notice whether he went to work today with a dragon in his mouth. Fingers crossed.

I can honestly say that I’ve learned from this experience. My first mistake was that I baked up stinky Dover Sole. It grew smelly because I left it in the fridge for at least a day too long. Fish is sensitive, and since I’m not that experienced with fish, I didn’t think about it much (I’ve just recently claimed the “part-time omnivore” badge, and am therefore still a beginner). Because this Sole was wild caught and $1 off per pound at PCC, I decided to buy just over two pounds, plus a full trout, on top of the salmon I already have in the freezer. (Later, when I learned that fish freezes poorly, I realized my naivety in thinking I would buy now, eat later.  I’ll need to have a large dinner party in order to get through all of this fish before the freezer burn scars its flavor.)

My next bonus mistake was eating stinky fish. We all know that you aren’t supposed to eat fish that smells fishy. But when you’ve just paid $7/pound of fish, and when you think about the fact that  these precious creatures died for your welfare, well, you can’t just throw it away. What a terrible waste and mis-use of life! So, I decided I would try Monika’s mom’s trick (Monika is my sister-in-law) – soak it in milk, and don’t drink the milk if you know what’s good for you. It didn’t work out so well for me, despite my high hopes. By the time I finished baking the fish, the entire house swelled with a thick layer of fish haze that left me certain I’d died and been buried in a sardine graveyard.

If I’d not used fish in this condition, I am confident that I would be writing mostly about the aromatic garlic and onion, not the stinky fish. Luckily for you, dear reader, you can benefit by not repeating my mistakes. So, when you have some fresh fish to use, you’ll love this Fall season recipe. It’s well served with kale salad and a side of whole grains, if you like. And because you’re using fresh ingredients, you’ll be celebrating the party in your mouth, instead feeling awkward about the dragon in your mouth, like I did. Enjoy the aphrodiasiatic garlic, which also might lends you a lovely “you smell healthy” aroma (as my late grandmother Elena used to put it).

Please try this recipe on fresh fish or tofu and let me know how you like it, or how you’ve improvised. If you enjoy this post and others, please give it a 5-star rating at the top and “like” it at the bottom.  Thanks for your support!

Sole with green tomatoes, garlic, onion, and strawberries.

Fiesta Fish Ingredients:

6 fresh fish fillets

2-3 medium Green tomatoes, chopped

1/2 white onion, chopped

2-3 cloves garlic, chopped

5-6 large strawberries, chopped

Sauce (be willing to improvise here. Be bold and brave about trying on new flavors! Here’s what I did.)

1/2 cup butternut squash soup (leftovers. I started with almost 1 cup and had too much leftover).

1 tbsp mango butter (can use mango puree, strawberry jam, honey, maple syrup  . . .  going for a hint of sweet and adventure!)

1 tbsp curry powder (don’t hold back! This stuff is GOOD for you and your mouth)

1-2 tsp spicy chipotle (can also use black pepper, white pepper, lemon pepper, fresh diced peppers . . . you get the idea)

Give it a taste. It should be slightly sweet and spicy!

Instructions:

Preheat oven to 350. Layer non-smelly fish in single-file (avoid stacking, which will promote uneven cooking). Drizzle healthy portions of sauce all over your fish. Sprinkle chopped veggies, garlic, and berries. Insert into oven when it’s reached full temperature and bake until fish is flaky (probably 10-15 minutes, but I didn’t watch the clock closely!). Serve with salad, such as massaged kale salad.

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