We made tilapia last night. We used a simple recipe that provided an easy sauce to pour over the fish; then you sprinkle with paprika and microwave for four minutes. The result was divine, and I say that even though for the most part I’m not a fish fan. The sauce was tangy (from such delights as raspberry vinegar, dijon mustard, and lemon juice) as well as sweet (honey!).
There was just one problem. For some reason, the fish blew up.
You think I’m joking. Even though we had a microwave lid on the plate, there was a ring of fish strands around the microwave that took a bit of cleaning. The entire underside of the lid was covered in shredded fish. When we lifted it off, we could see where entire sections of fish fillet were just gone.
At least it wasn’t dangerous, like the inimitable bananas foster recipe. But it was certainly exciting!
I don’t know why the idea of exploded fish leads me to this—maybe because it just sounds gross—but today I reviewed a rather unusual book that I never expected to be reading: Matt Pagett’s What Shat That? Enjoy!