Wednesday, February 29, 2012

The Hawthornes Prepare Red Snapper And Pineapple Salsa.

Lunch at the Hawthornes today was red snapper with pineapple salsa.
Rosie's Pineapple Salsa 1 cup diced fresh pineapple 1/4 cup chopped red onion 2 TB diced red pepper 2 TB diced green pepper 1 TB rice wine 1 TB sugar 2 TB chopped cilantro 1 tsp cayenne pepper flakes Mix pineapple, onion, peppers, cilantro, and cayenne. Amounts are up to you really. Sprinkle sugar and pour wine in and toss to coat. Taste test. Adjust amounts if needed. Make it your salsa.
Dice the pineapple. Chop the red onion.
Dice the red and green peppers.
Mince the cilantro.
Mix all together and add in the cayenne.
Sugar in.
And the rice wine.
Toss to coat.
Mr. Hawthorne slice a red snapper filet in half and ...
... let it soak in buttermilk.
The breading mixture is equal parts Panko and Idaho Spuds.
Dredge each filet through the breading and ...
... place in hot oil.
Fry each side until golden brown. Depending on the thickness of the filet, 3-4 minutes a side. Drain on paper towels.
Serve snapper with fresh pineapple salsa and Mr. Hawthorne's cole slaw, which I have to say, is getting better and better. Cole slaw is like potato salad. Everybody has a recipe. And Mr. Hawthorne and I are usually at odds over our recipes for these two things. However, he's getting much better. This was his best cole slaw to date.
Nice, fresh, light lunch. I'm going to have to get his cole slaw recipe for you, but he's being rather secretive about it right now. Patience!

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