We cook seafood once a week or more often. This evening, Susan pan-fried a pecan-crusted Ling Cod (Pacific white fish) for dinner. We worked together to prepare our favorite avocado-mango-red onion-jalapeno-cilantro salsa with a spot of salt and a generous squeeze of lime. A good time was had by all.
Here’s Susan’s pan-fried Ling Cod with an extra dollop of pecan crust.
And here is our collaborative salsa.
Here is my serving. It was yummy.
This was my plate