It’s that time of week where I have my family dinner. Since instigating this last month it has been rather successful in making sure I see my parents at least once a week. They live about ten miles away, there really is no reason for me to not see them weekly. Although they are hosting tonight figured I’d share the recipe from when I hosted last Wednesday.
I don’t cook a whole lot of meat. Browning burger or cooking chicken is about as complex as I get. In light of the Easter season I decided to make fish. This was a major deal for me, turns out I didn’t have much to fear. I bought some cod fillets; chopped up a tomato that I combined with diced pineapple and presto-chango done! The biggest issue was that I’m use to meat changing color has it cooks. Chicken goes from pink to white, beef from red to brown etc. Fish apparently goes from white to white.Lacking this foreknowledge I did over cook the fish a bit, but I usually prefer me meat overcooked rather than risk the alternative. I don’t want to hear the cow moo when I bit into a burger, sue me. Toss in some steamed vegetables and rice and it was ready to serve. A simple, yet effective, meal.
- 4-6 oz fish fillets (I used cod)
- 1 cup diced pineapple (I used a can)
- 1 tomato, diced
- 1/2 tablespoon chili paste
- Preheat oven to 375
- Line 9×13 baking pan with aluminum foil and place fillets on foil (if yours were ever frozen be sure they are defrosted)
- In a bowl mix pineapple, tomato and chili paste. Once combined divide and place topping on fillets.
- Bake in oven for 20 minutes (obviously this is flexible ‘cook until the fish flakes apart’ were the directions I had)
As you can see from the slightly out-of-focus photo I also chose to serve my fish on a small bed of spinach. Presentation is everything.