Audrey and I arrived Budapest yesterday after a long flight with a transit in Frankfurt. We went to bed early and woke up this morning before 2 am. There is a little kitchenette in the hotel suite where we are staying and we made pasta and sandwiches in the middle of the night. I travel quite a bit amongst different time zones, but I have never yet found a cure for jet lag — the necessary evil of arriving at an exciting location on another continent. I suppose the jet lag is a part of the global trotting experience; the 3 am dinner followed by the 6:30 am breakfast buffet is the dawn of a great adventure. Audrey and I may look and feel like zombies right now, but we have so much to look forward to and so much to explore in the the days ahead.
The day before we left San Francisco, I made blackened halibut with nectarine salsa for dinner. The blackened fish was adapted from skinnytaste, one of my favorite cooking website for healthy food.
Nectarine Salsa Ingredients:
4 large nectarines, pit removed and diced
8 campari tomatoes, diced
1/4 sweet onion, diced
1 habanero, seeded and finely minced
1/2 packed cup chopped cilantro
1 tablespoon xylitol or sugar
2 tablespoon lime juice
1/2 teaspoon salt or to taste
Mix all ingredients and let stand for 30 minutes before serving.
Ingredients for Blackened Halibut:
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dry mustard
1/4 tsp (1/2 tsp for spicier) ground cayenne pepper
1/4 tsp ground cumin
1/4 tsp ground oregano
1/8 tsp black pepper
1 lb skinless cod or halibut filet
1/2 lime, juiced
8 corn tortillas
lime wedges for serving
1/2 lime, cut into wedges
Mix the dried spices and seasoning together in a small bowl, squeeze the lime on the fish then rub the seasoning onto fish.
Heat a cast iron skillet on grill or stove on high heat till really hot. Spray with nonstick oil spray. Cook until opaque in the center and well browned on the outside, about 5 minutes on each side.
Top fish with salsa and serve.