So, in my mind, hake are kind of like Krang the Conqueror. I think most marine biologists would be shocked to see how accurate my estimate of hake is. And to think, I didn't even have to spend $160,000 to go to marine biology school or wherever it is that you learn about fish and oceans and stuff.
I should change my last name to be more reflective of my skills and knowledge. From now on I will be Nathan Bridger.
I seasoned up the hake with some chili, cumin, lime, tequila, cilantro, and cayenne, then seared it in a pan and roasted it until just done. I served it up on a tortilla with kale, the remaining corn from our scallops the other night, some avocado, salsa, cilantro, and manchego cheese.
Every time I combine tequila and lime (outside of a margarita) I feel a little guilty. Mostly because it seems like something that should be on an Applebee's menu specialty created by a celebrity chef like Tyler Florence or Guy Fieri. To think, if this blog gets about six or seven million more followers I may be able to have my own Applebee's menu items coming soon!
Be on the look out for Nathan Bridger's Ultimate Chili Cheese Jalapeno Tequila Piquillo Pepper Popper Sliders!