What a Beautiful Catholic Friday

What is it about summertime that makes us crave things tropical? Does drinking Malabo Rum with Pineapple juice or Silver Tequila with Mango juice really bring down our temperature?

Maybe not, but just the though of something tropical is refreshing. To me, many fish dishes are just that – tropical. Back in a prior life, when we traveled the globe, places like Tahiti served an abundance of fresh fish dishes. To dine on a fish that hours before was swimming in the ocean is like nothing else. I don’t care how many Michelin Stars a chef might have, or if his fish was flown in that day, it’s just not the same.

So while I might not be able to fully recreate those balmy days in Bora Bora, with a little imagination that feel is rekindled. It just requires a little creative cooking and the sounds of Polynesian music on the phonograph. That and memories.

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Grilled Tilapia with Pineapple Salsa
Salsa
1 cup fresh Pineapple
2 Green Onions
1/2 Red Bell Pepper
2 Jalapeño Pepper
1/4 cup Cilantro
3-1/2 tablespoons Lime Juice, divided
Salt to taste, divided
Cayenne Pepper to taste

Either buy a fresh pineapple and cut into cubes yourself or pick up cubed pineapple in the produce section. Keep in mind that fresh is always better.

Trim green onions, slice. Stem bell pepper, cut in half. Reserve half for another purpose, seed and finely mince remaining half. Stem Jalapeño Pepper, finely mince. Snip cilantro. Set aside.

In a small bowl combine pineapple cubes, green onions, bell pepper, Jalapeño pepper, cilantro, 1 tablespoon lime juice, a pinch of salt and cayenne pepper. Chill until ready to serve.

Broiler-Grilled Fish
1 tablespoon Vegetable Oil
4 Tilapia Fillets
White Pepper to taste

Whisk together oil, remaining 2-1/2 tablespoons lime juice. Drizzle the mixture over the fish. Season with a pinch of salt and white pepper.

Heat broiler of oven. Wipe a broiler pan with vegetable oil. Arrange seasoned fish on the pan. Broil 4 inches from heat-source for about 3 minutes per side.

Serve fish topped with the Pineapple Salsa.

Mediterranean Rice Pilaf
3 tablespoons Butter
1/2 cup Orzo Pasta
2 Garlic Cloves
1 cup White Rice
2-1/2 cups Chicken Stock
Kosher Salt to taste
Fresh Black Pepper to taste
Curly Parsley for garnish

Peel garlic, set aside along with a garlic press until ready to use.

In a sauce pot over medium low heat, melt the butter. Once the butter is melted, stir in the dry Orzo and cook just until the pasta begins to brown. Press garlic directly over the pasta. Sauté until fragrant, about 30 seconds.

Stir in the rice and chicken stock. Increase heat to high and bring the rice to a rolling boil. Reduce heat to just above a simmer (medium-low); cover and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.

Remove from heat, keep covered and let stand for 5 minutes. Uncover, fluff with a fork. Taste and adjust seasoning as needed with salt and pepper.

While the rice is cooking, snip the parsley and set aside. When ready to serve, place the rice in a serving bowl, garnish and enjoy

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O LORD, if a man’s life be such,
And the life of my spirit be in such things,
You shall correct me,
That I may live