Road Song - Sedona 20 Aug 06
Drove 400 miles with my friend Frank. When the sun goes down in Sedona, there's nowhere else you wanna be standing. It's so pretty I can dig why Frank and James dig it so much.
. . . that's what I'm calling it. I improvised it two days ago. Cynthia loved it, so I thought I better write it down:
2 tilapia filets
3 cloves of garlic, chopped
¼ of an onion, chopped
small piece of a dried habanero chile
a pinch of mexican saffron
a pinch of dried cilantro
1 small can of tomato sauce
¾ cup of chicken broth
a dash of cayenne pepper
1½ Tbsp of unsweetened cocoa powder
¼ of a bell pepper
In a large frying pan, heat up a mix of vegetable oil and olive oil. Once hot, add the garlic and the onion and sauteé. Add a pinch of saffron and the chopped habanero pieces and a pinch of cayenne. Stir until the onion begins to caramelize a little bit. Lower the heat.
Add the fish into the pan. While it's sauteeing, prepare a mix of the broth and the cocoa powder. Add this mixture and the can of tomato sauce and also the chopped bell pepper to the pan and let the fish simmer in this for approximately 15 minutes. Sauce should be a little dark and be kinda thick, but not as viscous as mole. Use more or less habanero according to your spicyness threshold.
Serve the fish with brown rice with the sauce poured on top. Sprinkle with a pinch of the dried cilantro on top as a garnish. It's actually quite good.