****October is Breast Cancer Awareness month. Don't forget to stop by and check out my Pink Ribbon Giveaway. And remember, early detection saves lives!****
Remember how just the other day I was complaining about the heat? Well, not only did it not even reach 90 degrees yesterday, but it rained...big time rain too!!! YAY!! Finally, a little break from the heat! Maybe we'll even stay under 100 from here on out??? Hey, a girl can dream, right???
My biggest complaint about this dish was that I could not find Hazelnuts...you see, the original recipe called for Hazelnuts, and wouldn't you know, my grocery store did not have any. Ok, so I should have gone to a more specialty store, but I didn't want to run around to 10 different places just to make this dish. I did want to use something outside of the same old almonds or walnuts, though. My thought....macadamia nuts! I do love them, but as you know they have a much different flavor then the hazelnut. If you can find hazelnuts...use them, but if not...the macadamia nuts worked beautifully! You could really use any nut that you think would work well with these flavor combinations.....canvas, remember!
Aside from not having hazelnuts, this dish was perfect! The relish worked really well with the fish, though it would also lend itself very well to pork or chicken. I mean what's not to love....roasted red peppers, toasted macadamia nuts, fresh thyme....YUM!
Fish with Red Pepper, Macadamia, and Thyme Relish
Adapted from Cook's Illustrated
4 Tilapia fillets (or any other white fish)
garlic salt and pepper
3 teaspoons olive oil
1/3 cup macadamia nuts
1/2 cup roasted red peppers, drained and coarsely chopped
1 garlic clove, cut into quarters
4 teaspoons lemon juice
1/4 cup extra virgin olive oil
1 teaspoon fresh thyme, chopped
2 Tablespoons fresh parsley, chopped
1/4 teaspoon smoked paprika
salt and pepper
In a small, non-stick skillet, toast the macadamia nuts until just browning. Let cool.
In a food processor, add the nuts and pulse a few seconds. Add the peppers and garlic and process until finely chopped. Transfer to a bowl and stir in the lemon juice, olive oil, thyme, parsley, and paprika. Season to taste with salt and pepper; set aside.
In a skillet (I used non-stick) add the oil and heat over medium heat. Season the fish with garlic salt and pepper on both sides. Add to skillet and cook 3-4 minutes on each side or until the fish flakes easily with a fork. Spoon relish over fish and enjoy!