Shout outs all over the place

I pretty much love anything crusted in cornmeal. In fact, this year for my birthday I might request that my husband coat himself in cornmeal. Mmm, he would be so crunchy and delicious. Oysters, waffles, green tomatoes, there is really nothing cornmeal can't make yummier.

I actually meant to post this recipe much earlier in the blog, but as I wrote the salsa recipe on the back of bank receipt, and then apparently used it as a bookmark in an Indian cookbook and only found it the other day when I was looking up mango recipes for a friend who lives in Tanzania. (Hi Ellie! Stay away from snakes!) Sorry it's a bit out of season, but perhaps those in the south (Henry and Erin - WHO ARE NOW ENGAGED!) can still find some serviceable peaches.

Cornmeal crusted fish with basil fruit salsa
Serves 2

1 peach
1 nectarine
1 small poblano
1 giant green onion
1/4 cup basil
2 white flaky fish fillets (I used turbot)
1 egg
1 cup course cornmeal
1/2 teaspoon smoked paprika
2 tablespoon vegetable oil
salt and pepper

Blanch the peach and nectarine by plunging them into boiling water for 1 minute, then moving them to an ice bath to stop the cooking. Peel off the skin and chop the fruit into 1/4 inch pieces. Finely dice the poblano, green onion (including the green part)*, and basil. Combine with the fruit and season with salt and pepper to taste.

Lightly beat the egg with a splash of water in a low flat bowl or pie plate. In a different low flat bowl, combine the cornmeal, paprika, and salt and pepper to taste. Dip a piece of fish in the egg on both sides, then dredge it in the cornmeal. Set on a plate while you do the other piece (or pieces).

Heat the vegetable oil in a cast iron skillet. Once it's hot, gently place the fish in. Once the underside is light brown (about 3 minutes), turn and cook the other side.

Top the fish with the salsa.

*I hate when recipes tell you not to use the green part of a green onion. Why not? It's still onion-y and delicious.