Living in Southern California, the only way to tell that fall is here is if Starbucks is selling pumpkin spice latte's, and today I had my first one of the season. I will confess that it was a contraband pumpkin spice latte though. While other friends apparently had no problem getting their pumpkin spice today, our Starbucks informed me that I couldn't order one until next weekend. I was so disappointed...until the barrista handed me my drink and whispered that he had made it a pumpkin spice for me. I'm definitely leaving bigger tips from now on!
Despite my urge to pull out my fall decorations and start adding pumpkin to everything I bake, I am forcing myself to not really consider it fall until after labor day. (Hopefully by then I won't have to buy my pumpkin spice latte's under cover). And since it's still summer I have a few more summer recipes to post this week!
This recipe for Haddock with Zucchini Salsa Verde is one that I made a few weeks ago in New Hampshire when I got to cook with my sisters. Just writing about it makes me miss them (and makes me want to make this again!).
Haddock with Zucchini Salsa Verde (revised from Epicurious)
2 medium sized zucchini, chopped
1/2 cup fresh cilantro
1/3 cup chopped white onion
5 tablespoons fresh lime juice
2 1/2 tablespoons chopped and seeded chiles
1 14 teaspoons finely grated lime peel
2 1/4 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper
6, 6- ounce haddock fillets (original recipe called for Halibut but we decided to go with a more New Englandy fish!)
1. Combine zucchini, cilantro, onion, lime juice, chiles, and lime peel in a blender or food processor. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. Cover and chill.
3. Transfer fish to plates and top with salsa.