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Cajun Perch with Peach and Pepper Salsa

July 20, 2010

Cajun Perch with Peach and Pepper Salsa

Is it possible that so much time has passed since we last blogged?  I think I could blame it on the fact that Marc and I have been immersed in our new technology (our new iPhones…! I have an addiction to the Angry Birds app) but I think the real truth is that we have had a typically busy summer.  Marc’s mom, sister, brother-in-law, and family (one 2-year-old and an almost-baked baby) came to town for the 4th of July weekend.  One day after they left, my brother came in for a visit.  During that time, we did a lot of cooking but not a lot of blogging and recording of our meals.  There are a few posts coming up that reflect some of the things we cooked in that time, but we’ll get to that in due time.

Another reason why we haven’t been blogging lately is because we spent the last weekend in State College, PA, celebrating the wedding of these two crazy kids, our friends Megan and Ben:

Several of my co-workers/girlfriends made the trek (along with Marc) to State College, and we had a blast.  Unfortunately, I was incredibly sick, and spent the entire weekend either in bed, or at the wedding.  There aren’t many pictures of me from the weekend, because I was perpetually sweaty and feverish.  Yuck!  But, I do have to say that we were a bunch of gorgeous ladies — despite that icky fever glitch.  (Marc was pretty sexy too!)

Elysabeth, Marie-Claire, Emily, Desie and Jess

Marc "Dancing Machine" Reichman

Anyway, we’re back and hope to get a few good recipes up this week (current or past dinners…).  To start off, I am excited to share with you a great recipe for Cajun Perch with Peach and Pepper Salsa that I snagged from the June 2010 issue of Cooking Light. I adapted some of the recipe, and also changed the type of fish that it called for — but I think it was pretty delicious.  We paired it with a leafy salad and had a few tortilla chips on the side.  It was a great summery dish, and a nice reintroduction to cooking for two, after several hectic weeks.

Cajun Perch with Peach and Pepper Salsa

adapted from June 2010’s Cooking Light

For Salsa:

  • 2 1/2 c. coarsely chopped yellow peaches
  • 1 1/3 c. chopped red bell pepper
  • 1/2 c. thinly sliced green onions
  • 1/2 c. chopped fresh arugula
  • 1/3 c. lime juice
  • 2 tbsp. chopped cilantro
  • 1/4 tsp. kosher salt
  • 1 jalapeno, seeded and minced
  • 1 garlic clove, minced

For fish:

  • 2 tbsp. olive oil
  • Cajun seasoning
  • salt
  • 8 oz. perch fillets
  1. Prepare salsa by combining all ingredients, and toss gently.  Let stand for 30 minutes before serving.
  2. Heat olive oil in a pan over medium-high heat.
  3. Rub fish fillets with Cajun seasoning and salt on either side.
  4. Place fish on pan and cook for 3 minutes on the skin-side and 2 minutes on the cut side.
  5. Serve fish on a plate with salsa on the top.  Season to taste.
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