It's still winter in Australia, but getting warmer, thank goodness. And the sun is coming up earlier and going down later. In the middle of the winter, it's pitch black here at 5:00 p.m. and in the middle of the summer, the sun is up and being cheeky at 4:00 a.m. And Queensland does NOT have daylight savings time. As I took the picture above at my desk, I was listening to a story being told around the corner about a co-worker's cat's encounter with a kangaroo. Only in Australia!
But I'm ready for summer and have been designing summer tee-shirts. I put my new Steampunk Fairy design on two. One is available in the U.S. and one is available over here in Australia.
TODAY's Recipe and Cooking Adventure
For the salsa
- 1 can 15.25 ounce peach halves, drained, rinsed and chopped (about 1 cup)
- 1/2 red bell pepper, finely chopped (about ½ cup)
- 1/4 red onion, finely chopped (about ¼ cup)
- 1 whole jalapeño pepper, rinsed, seeded and finely chopped (about 1 tbsp.)
- 1 tablespoon
- finely chopped fresh cilantro
- 2 teaspoons
- lemon juice
For the fish
- 2 swordfish fillets (the original recipe called for Talapia, but everything I read says NOT to eat Talapia. It's horrible for you.
- 1 tablespoon chili powder
- 1/4 teaspoon
- The recipe called for Adobo seasoning, which I can't get in Australia. I made a marinade with Mexican seasoning and canned roasted peppers, cider vinegar, Stevia, a little lime juice, some cumin and a tiny dash of liquid smoke. Next time I think I'll just use the Mexican seasoning, but add the canned roasted peppers to the dish I roast the fish in. They were really good!
- 8 6 inch flour tortillas, warmed
For the Sala:
Mix all ingredients in bowl, cover and let sit in refrigerator until ready to serve.
For the fish:
Heat grill or grill pan over medium-high heat (cooked in the toaster over on Med grill). Using paper towels, pat fish dry; transfer to grilling surface and pat spices on both sides.
Place fish on hot, greased grill grates. Cook, flipping once, until fish is opaque and flakes easily with fork. The recipe called for 8 minutes, but I cooked the swordfish for about 30 minutes and it was perfect. flake fish.
To serve, fill each tortilla with ½ fish fillet and about 1/3 cup salsa.
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Art pillow from Fine Art America