tomato tequila salsa ... and seared cod

Admittedly, I was making slow progress on unpacking my apartment. Slow by steady progress. Each trash day I tried to make sure I was tossing 2 empty packing boxes.

But the entire time, my kitchen looked like all the cabinets threw up dishes. It was terrible. So, for about a week and a half I've been eating goldfish and chicken finger takeout. No jokes. Then on Friday I hired some freelance copywriter slash philosophy major organize my kitchen. It was phenomenal. When I walked back in after 3 hours, I immediately wanted to make scones. But instead, I ordered more chicken fingers .... and saved my energy.

Sunday has always been my day for trying a new meal... and this one was no exception. It was also probably the first day that I really felt at home in my apartment. I had a Peapod delivery, I drank coffee in the morning while I watched the news, and I finally cooked. Last year for Cinco de Mayo, I made tequila butter ... this year I made a warm tomato tequila salsa. 

I semi legitimately made up this recipe as I went. I'm not sure if it looks hard to make... but it wasn't. It almost felt like one of the recipes that you see someone made on a Saturday morning tv show in under 20 minutes. I almost wish I had someone over because it very well might have been the best cooked cod I've ever made. Great sear, perfectly flaky.

Here's how it goes.

(Step 1) Heat you skillet to medium, high heat with olive oil and a smidge of butter. 

(Step 2) Paper towel dry your fish and then salt and pepper each side. Gently place the filet into the hot skillet.

(Step 3) Sear one side of the fish for about 3 minutes. As you lift the fish to flip it, gently splash a bit of tequila into the skillet... then flip the fish into the tequila.

(Step 4) After about 3 minutes pull the fish and plate it on the cooked cous cous.

(Step 5) Toss into the skillet some chopped avocado and halved tomatoes ... keep the heat to a medium heat and splash on a little more tequila. Squeeze half a lime on the salsa. Cook for about 3-4 minutes or until you are happy. My avocado was not quite ripe so the heat helped to soften it up.

(Step 6) Pour the warm salsa over the fish.... and then garnish with some chopped cilantro. Then EAT!
Shopping List (for 1 person)
6 oz cod filet
salt & pepper
olive oil
butter
2 splashes of tequila
1/2 avocado
6 cherry tomatoes
small bit of cilantro
1 lime
cous cous

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