Remember when we made Chilled Cucumber-Basil Soup, and I told you about the numerous (often quirky), culinary phases my husband goes through?
Well, there’s a whole new (definitely quirky) phase going on now. Without getting into detail, let’s just say that in addition to a whole lot of pumpkin purée and agave nectar suddenly appearing in the pantry, the many cans of black beans (last month’s not-so-quirky phase), have taken a back seat to fish.
This particular recipe was constructed around a few things . . . .
- First, though it’s quickly coming to an end, it’s still Hatch Chile season.
- Second, our friend Ed who loves food, and will happily eat meat with me, was coming over for dinner.
- Finally, my husband doesn’t eat meat, and of course you’ve just found out, he’s all about fish now. (Don’t ask him to eat any bottom feeders, though. And no, he’s not Kosher.)
So may all of the Pescatarians, meat lovers, and Hatch chile fans out there enjoy this super flavorful, delicious recipe.