Hello! Hope you had a wonderful weekend.
It’s been a challenge to get started on this post tonight, as every time my fingers start moving across the keyboard, I catch someone’s attention and am being watched very intently…
Meet Lady Fluffington (her first name is still being debated). Adam and I decided on Friday to pick her up after work. Over the weekend, we have determined that she likes hiding mysteriously under the couch, posing in high places, darting randomly and inexplicably from one end of the apartment to the other, chasing string, catnapping, and I also think she’s quite in love with Adam.
If you also have other things demanding your attention on a Monday night, try out these Fish Tacos. The recipe is adapted from one of my favourite blogs (despite it often making me yearn to be living back in London), The Londoner.
Here’s what you need
4 small, firm white fish fillets (I used Snapper)
1 small tomato, chopped
2 cloves garlic
Old El Paso Taco Seasoning Mix
1/4 red onion, finely chopped
Large pinch of sea salt
Here’s what to do
1. Crush garlic, parsley and sea salt in a mortar and pestle. Add in juice of 1 lime and 2-3 tablespoons olive oil. Pop fish into a large bowl, pour over the lime and oil and leave aside for a few minutes
2. Make a guacamole by first combining the flesh from an avocado, red onion and cayenne pepper, then add in chopped tomato and juice from the second lime
3. Combine the sour cream and taco seasoning mix in a small bowl
4. To cook the fish, heat a large frying pan. Cook the fish for around 4 minutes on each side.
Told you it was easy!