Spring Teaser Hake

This recipe is definitely a keeper. We enjoyed it as a late evening supper after running errands on Sunday, including an estate sale in Mt. Lebanon and an open house near the high school. This meal is easily scalable, by simply adding an additional hake filet. The freshness of the meal would pair well with a rich, moderately portioned chocolate dessert. As an appetizer, proscuito wrapped melon balls would go wonderfully.

Mango Pico de Gallo

1 ataulfo mango (diced)
1/4 large white onion (diced)
2 plum tomatoes, deseeded and diced
1 serrano pepper
cilantro to taste
1 clove fresh garlic (crushed)
Juice from 2 limes
1 1/2 tsp salt
Dash of sugar if mangos are a little sour

Add all of these ingredients to a ziploc bag and let sit in refrigerator for at least 30 minutes to blend flavors.

Hake Fish

Season thawed, raw filets (available at Costco) with salt, pepper, garlic powder and olive oil

Cook on cast iron grill or bake in the oven, depending on preference

Rice

Make batch of basmati rice using seasoning to taste, including salt, pepper, garlic powder, 1/8 chopped white onion, cumin, cinnamon and kirkland no-salt organic seasoning (21 seasonings from around the world in a single blend available at Costco)

To plate, put candied almond slices in the bottom of a mold and fill with rice. Flip over onto plate to make a beautiful presentation, topped with cilantro or parsley. 

Beans

Mix 1/2 can of refried black beans with a heaping spoon of sour cream. Add a dash of salt and siracha. Use the beans as a plate paste to hold the fish in place).

Garnish plate with cilantro and avocado.