It’s been a while since I’ve posted here. I’d love to say it’s because I’ve been doing exciting, productive things in my spare time. But that’s really not it. If I’m being totally honest, it’s because I made this recipe months ago, and it was one of the most delicious things I’ve ever eaten. But I’ve been hesitant to show it off, because the only photo I have of it is terrible. (Ed: Photo replaced with a better one.)
This is one of the things that frustrates me most about food blogs. Everything’s got to be gorgeously plated and naturally lit. Everything’s got to look mouthwatering, no matter whether or not it actually is. Even if you’re just snapping a photo with your iPhone while your hungry family waits out of frame, it’s got to be magazine-worthy (or just a Photoshop revamp away). Gluten-Free Girl had a glorious “Fuck Pinterest” post up a while back, which I’m unable to find now, but which laid out the pressure of the perfect photograph so beautifully. It’s not really about the recipes anymore, but about how they look through a lens.
And while I’m ranting: I’ve also noticed lately that a lot of food personalities tend to use the word “rustic” as a substitute for “not asthetically perfect.” I bristle at that. There’s nothing “rustic” about my cooking. It’s homemade. I make mistakes. Calling an imperfectly chopped or arranged or plated dish “rustic” is pretending that even kitchen accidents are deliberate. It’s insisting that everything has to be “food-styled,” rather than just letting things look how they look. It’s like the cat that runs splat into a wall, then walks away with its tail high, as if to say, “I meant to do that.” (Though it’s significantly more adorable when a cat does it.)
I may not be a food stylist, or any good with an iPhone camera. But I sure can tell you how good this recipe tastes. It’s a Mexican fish dish, quick and easy to prepare and phenomenally delicious. It starts with fillets of flaky white fish, layered in a baking dish with a piquant sauteed mixture of tomatoes, capers, olives, and pickled jalapenos. In the oven, the fish exudes its own juices, creating a gauzy sauce in the bottom of the dish that’s perfect for spooning over rice or tortillas or bread. For the amount of time it takes to prepare–maybe 45 minutes, tops, if you’re a slow chopper like me–I can’t think of any dish that offers more explosive flavor per bite. I’ve now made it multiple times, and it’s become one of my go-tos for a simple but very special supper.
I’m sure another food blogger could make this look like a million bucks. Me? I just say make this, and make it soon–no matter what the photo says.