Before I move onto food, I'm going to state the obvious and just get it out of the way: TODAY WAS REALLY COLD.
There, I feel like that is all that is needed to acknowledge today's weather. And since I'm not very inspired to write today, I'm going to keep this post short.
I made pan-grilled cod with colorful salsa for dinner. It was delicious. The artichokes complemented the tomatoes in the most subtle way; and the addition of slivered almonds added an unexpected crunch to the tangy salsa. I would pair this salsa with any grilled chicken or fish and just call it a day (or a night). Enjoy!
Fish with Tomato Artichoke Salsa (adapted from Food & Wine Best of the Best)
Active time: 20 minutes. Total time: 25 minutes
Makes 4 servings.
- 4 vine-ripened tomatoes
- 5 ounces marinated artichokes, drained
- 1/2 cup pitted kalamata olives
- 1 handful fresh parsley, chopped
- 2 tablespoons slivered almonds
- 2/3 cup + 1 teaspoon extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Juice one lime
- 4 6-ounce pieces of fish (I used Alaskan cod)
- Cut the tomatoes into quarters and remove seeds; finely dice the tomato skins and transfer to a bowl. Dice the artichoke hearts and add to the tomatoes. Add olives, almonds and parsley. Toss gently. Add 2/3 cup olive oil and balsamic and mix. Season with salt and pepper.
- In a medium pan, heat 1 teaspoon olive oil over medium heat. Season fish fillets with salt and pepper. Cook fish until slightly golden on the edges, about 3 minutes on each side. Serve fish topped with salsa.