Usually by this time of year, the overnight temperatures are cooler and we're just waiting for them to tell us there is a risk of frost in low lying areas...and then I have to decide what to do about my tomato plants.
I'd drag the pots inside since they are just on the deck, but I'm scared to death a large family of earwigs would come along for the ride.
Both plants are doing well, and the cherry tomato plant is just loaded. I may let them ripen all at once and share them in the form of a side salad.
But today it's fish...not tomatoes. Again in Turkey I found a recipe for blacked halibut.
I have myself convinced I don't like halibut, so I made the dish with haddock.
Out of my comfort zone on this one, since one of the ingredients was cumin.
I'm sure this will be a favourite of a lot of people, but not me.
I will eat it if served to me, but probably not make it again.
Although I love the smell of the cumin, didn't particularly like it on the fish.
Blackened Haddock
4 pieces haddock
1 tsp paprika
1/2 tsp cumin
1 clove garlic, minced fine
1/2 tsp dried thyme
1/2 tsp salt or to taste
2 Tbsp canola oil for frying.
Dry the fish on a paper towel.
Combine all the ingredients, except the oil, and rub over the fish.
Heat the oil in a frying pan over medium high.
Add the fish and reduce the temperature to medium.
Fry on both sides until fish is done, 4 or 5 minutes, depending on the thickness of the fish.
Serve with lemon wedges and a side salad.
(Shelley)
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