I think it’s this way with many married folk: the spouse isn’t home for dinner and, well, that’s when you eat at the restaurant she hates or perhaps just have Cheerios for dinner. When feeling industrious, I sometimes invent and if it works out, then perhaps I’ll make it for my wife one day. Usually, though, I wind up microwaving some cheese on a couple of tortillas, rolling them up and eating them in between handfulls of peanuts.
I never said I was fancy.
Tonight, as my wife slogs through her MBA program as she does every Tuesday, I found myself feeling adventurous as I inspected the contents of the fridge looking for something different. I really wanted fish tacos, and as fate would have it there were a couple of filets of sole in there. Now, I know sole isn’t exactly a fish taco kind of fish and baking it wrapped in tin foil isn’t really the preferred fish taco cooking method, but it’s easy and that’s the point.
I started off by buttering a piece of foil and placing the filet inside. Next I thoroughly coated it with chili powder, cayenne pepper and cumin, touched off with a bit of sea salt. Whilst (see how fancy this is making me?) the sole baked, I chopped up some prepackaged baby salad greens, a tomato and some onion. I mixed all the veggies in a nice blue bowl and added some of the Whole Foods brand chipotle ranch dressing.
When the fish was nearly finished cooking (about 8 minutes at 400°F) I added some tortillas to warm. At about 8 minutes, the fish was done and I took it from the foil, placed it on the tortillas with the salad mixture and a few drops of Sgt. Pepper’s Tropical Tears mango habañero salsa.
Served on a yellow plate and paired with a glass of ice cold Austin tap water, it was surprisingly good. I even feel a bit guilty for not inventing it while my wife was at home.