The Recipes

White Fish with Pedro's Salsa

The last time I was in CA for work, I had the inestimable joy of going over to a dear friend's house for dinner... and get this: SOMEONE ELSE COOKED.  Namely, my friend's husband, Pedro, cooked.  He made the most incredible chicken on the grill.  I have no clue how he made it so amazing.  But, I did capture his secret for salsa.  I think I almost got it right here.  

I'm looking forward to seeing my CA people in a couple of days, so I hope you won't miss me too much.  If anything amazing happens, I'll be sure to post.  Maybe I can convince my friend that her amazing margaritas need to be up on the blog (as squeezing the fresh limes was the only thing I was allowed to do last time around).

White Fish with Pedro's Salsa


- fish fillet (cod, halibut, tilapia, and more will work)
- 1/4 green bell pepper, diced
- 1/4 small red onion, diced
- 1/2 corn cob, kernels removed
- 1/2 red or yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 2 T. canned jalapenos with their juices
- 5 roma tomatoes
- large handful of cilantro
- 1/2 lime, juiced
- olive oil
- salt
- pepper

To make the salsa:

Put the onion, garlic, jalapenos, tomatoes, and finally, the cilantro in a blender.  Blend until a chunky texture, adding a little bit of olive oil and/or water if you need it.  Set aside.  Most of it will be reserved for snacking in the days to come.

Preheat the oven to 350 degrees.

Season the fish with salt and pepper.  Drizzle with olive oil and place on a baking sheet or crimped aluminum foil.  Bake for 12-15 minutes.

While the fish is baking, heat 1 T. of olive oil in a skillet.  Add the onion and bell pepper.  Season with salt and let them cook for 5-6 minutes.  Add the corn and let cook for another 3 minutes.  Add the tomatoes, season again with salt and pepper, and cook a minute longer.

Plate the vegetables with the fish alongside.  Squeeze the lime juice over both.  Top the fish with the salsa.