Kitty is like omg what give

Don’t doubt her love for fresh bread! She is planning an attack.

Ah, I forgot all about the recipe I’d been writing down for you, based on a post of yours like 2-3wks ago. It’s half-done, but I’m hoping to finish it up one of these times…

Homie, there is no hate here!

But hook me up with the recipe asshole!

Still love you.

Tell you what, mate, I’ll give you the main pre-prep item for now, as the writeup on that’s about finished:

MARINADE: Prepare it in advance. For general purposes*, that would involve squeezing a bunch of (key) limes (and maybe a lemon or two, to taste) into a good-sized container, then adding thinly-sliced red onions and thinly-sliced fresh peppers, as hot as you can stand. For me that’s habaneros, for someone else that might be jalapeños, etc.

• Let that sit in the fridge at least a day to completely saturate the onion and chilis, as well as merge their flavors.

• In the meantime, try to find a local place that has tasty cilantro. I suspect growing conditions are the main factor in that, and I’ve found that some cilantro is almost flavorless, while some has more of that classic ‘zest.’ Note that if you’re a sufferer of that cilantro-tastes-like-metal gene, then you’ll have to skip it, but possibly you might enjoy a substitute; perhaps fresh basil or mint.
• Regardless of what you do next, you’ve just created a batch of a lovely garnish that you can add to loads of things… sort of a hot sauerkraut alternative, but fresher-tasting, and without the salt!

Anyway, that’s what to marinate the fish in. Generally the thinner-sliced, the less marinade time needed.

I have more to add about selecting seafood and food safety, but the marinade is of course, the base of the whole recipe.

Fucking on it! But I’m adding saffron.

Also thanks asshole! You rock!