Text 3046, 77 rader
Skriven 2013-07-31 22:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: New York upstate 948
============================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> supposed to have their tolls removed when the bonds were paid

Not unlike the $10 temporary surcharge on my water bill (which also
covers sewage and garbage) for a trash compactor at the dump which
has morphed into a permanent "capital improvement fund". But it is
just a user fee; the mayor is proud to boast that my taxes didn't go
up!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rodrigo-Style Fish (Pescado Rodrigo) 
Categories: Mexican, fish, tortillas
  Servings: 6

           SAUCE:
    1/2 c  thinly sliced scallions 
    1/2 c  chopped cilantro leaves
    1/4 c  freshly squeezed lime juice
    1/4 c  olive oil
      2 TB seeded chopped jalapeno or
           serrano chile
      1 TB Maggi sauce or soy sauce
           Kosher or coarse sea salt
           TACOS:
      6 x  6 oz tilapia fillets, sea
           bass, grouper, red snapper
           or rockfish,
           rinsed, patted dry
    1/4 ts coarse sea salt
      1 pn black pepper
           All-purpose flour
           Vegetable oil
     12    corn tortillas, warmed 

To make the sauce: In a small bowl, combine the scallions, cilantro,
lime juice, olive oil, jalapeno, and Maggi sauce, and stir to mix
well. Set aside for at least 15 minutes. Season with salt if
necessary to taste before serving.

For the fish: Sprinkle the fish fillets with the salt and pepper.
Spread flour on a large plate and coat each fillet thoroughly on
both sides.

Heat 1/4 inch of vegetable oil in a 12-inch skillet over medium-high
heat until hot but not smoking. Add the fish, in batches to avoid
crowding, and sear for about 3 minutes, until thoroughly browned on
the bottom. Don't fiddle with the fillets; let them brown completely
so they release easily from the pan. Turn and sear for about 3
minutes on the second side. The fish is ready when the thickest part
is cooked through and it flakes easily with a fork. Put the fish on
a paper-towel-lined baking sheet and keep warm in a low (250 F)
oven.

Transfer the fish to a platter and pour the sauce on top. Or you can
do as I do and flake the fish and serve it drizzled with the sauce,
ready to make tacos. Serve with corn tortillas.

Suggested tweaks: You could serve this sauce on any mild seafood or
even chicken. I'd also eat it as a dipping salsa with fresh tortilla
chips.

From: Pati's Mexican Table
Posted by: Kate Williams
From: Serious Eats
 
MMMMM-------------------------------------------------

YK Jim


... Taxes used to be paid by having your crops stolen by the Vikings.

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