As trite as it may sound to say ‘try, try again’, that’s exactly what I’m going do. Because the Skillet Roasted Fish that I tested for Cook’s Illustrated before our breakup came close to their goal of being well browned and moist. Except that it wasn’t well browned. It got the moist part right though, which is why I’m going to do two one thing:
- Tinker with the recipe myself and see if I can’t find a foolproof way to get a golden brown crust.
- Hold onto the test recipe to see if Cook’s Illustrated changes it in any way when it goes to print.
Since this is a recipe currently in development by CI, I cannot go into the how of it all just now. But if you’re curious about the accompanying veg, you’re in luck. This originally appeared on Exit 51, but that’s no reason it can’t have a place at BAH.
Sweet Pea Guacamole
Adapted from the Washington Post
- 1/2 pound frozen peas, thawed
- 1 shallot
- 1 tablespoon oil
- 1 teaspoon cumin, or to taste
- fresh cilantro to taste
- tiny pinch red pepper flakes
- juice from half of a lime
Place ingredients into food processor and pulse until combined to your preferred texture. If you like a chunky texture, pulse less. If you want a smoother texture, pulse more.
I added some block style feta cheese in brine – maybe a tablespoon’s worth – to try and mimick that creamy smoothness you get in guacamole.
Great as an appetizer with chips but also nice spread on a turkey sandwich or served as a side with some not quite browned Skillet Roasted Fish…yum.