2.272 Pan-Fried Tilapia with Roast Pepper & Grilled Eggplant Salsa


4 (Tue) October 2011

Pan-Fried Tilapia with Roast Pepper & Grilled Eggplant Salsa


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with W and DJ, LJY and B, L, M

A well-made salsa can be the star feature of a dish.  Of course, only an American would need convincing of this, raised as we are to regard salsa as an afterthought condiment for tacos, burritos, fajitas, and of course tortilla chips.

Not to get too complacent with the basic recipe, however, I tried grilled eggplant as an additional component.  Taste-wise, the subtle flavors of the eggplant were lost in the mix.  And the slightly spongy texture, which is what I like least about eggplant, among the many things that I don’t like about eggplant – I only added it because I had an extra one lying around – didn’t help the cause.  All in all, definitely not worth the effort.  Still, the salsa was good enough to elevate the dish to 1.5 stars. We left most of the food unfinished due to the fish, which had been sitting in the fridge for half a day too long and was on the verge of reaching that point where thoughts of throwing it out begin to rise.  But with fresh fish, 3.0 for sure.

The evening’s spread, which included this along with a box of delivery roast chicken, was more anju than dinner.  LJY, with her daughter B and nephew L and niece M in tow, came over after they’d already eaten.  LJY and B are staying with us from Thursday through Sunday, so the idea was to arrange a preliminary meeting between B and DJ.  While they seemed to get along generally, the language barrier could be a problem.

(See also FOODS.)

(See also PLACES.)

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