This afternoon I opened up my blog comments and found the recipe for Ms Hamby's Shrimp Salad compliments of Dorothy Porcher Holland. I will post it for all of you since I don't think you want to read back to February. Thanks Dorothy! I had the great pleasure of meeting Ms Hamby's daughter at friends house last month (yes there really is a Ms Hamby). You have to try this salad, it is delicious!
Yesterday afternoon Michael and I went to our favorite spot on Sullivan's Island for some beach time. If you know the island our secret spot is down by the Fort. The only time there are a lot of people there is on the holiday weekends. You get the ocean and the harbor, one of our favorite things to do (well mine actually but Michael plays along) is to figure out how many containers are on the big ships. I look a tad like a well cooked lobster still today and will eventually get around to putting some aloe on my skin.
We came home hungry and I had taken out some Cod for dinner. Doesn't sound that appetizing does it? Off to the Internet I went, after all there were fresh South Carolina peaches waiting to be used. I found a recipe for Cod with Tomato Peach Salsa on the Fitsugar website. I of course made some adjustments to it and will make more next time. The original called for way tooooo much onion and not enough lime juice for our taste. We had this over cooked Cod and it is absolutely wonderful. Peaches are just coming into season here and I know where to find yummy tomatoes so......
Sauteed Cod With Tomato Peach Salsa2 medium-sized cod fillets (about 6 to 7 ounces each)
1 large tomato, diced
1/2 onion (or red onion), diced
1 avocado, diced
1 peach, diced
1/2 cucumber, diced
1/2 large jalapeno, seeds removed and diced
1/c cup chopped cilantro
3 tablespoons lime juice, separated
1 teaspoon sugar
1 tablespoon olive oil
Salt and pepper
- Preheat oven to 350 degrees. Pour 1 tablespoon of lime juice,olive oil, salt, and pepper over cod fillets. Chopping all the salsa ingredients and place in a bowl. Add the remaining lime juice, sugar and a 1/4 teaspoon salt. Mix together and put in the fridge
- Heat oven safe fry pan with an additional 1 tsp of the olive oil in it. When warmed place cod in it, cook on each side for 1 to 2 minutes. Place pan in the oven for about 8 minutes or until fish appears done. Serve with the salsa on top.