“You don’t really understand human nature unless you know why a child on a merry-go-round will wave at his parents every time around – and why his parents will always wave back.”  ~William D. Tammeus

I found that quote today, and just loved it.  It’s funny the things you do as a parent that you never thought you’d do before.  You find yourself playing peek-a-boo behind the handle of your cart while walking through the grocery store to keep that baby happy.  You sing songs, and make goofy faces, all while in a restaurant having a nice dinner.  You trade time at your old favorite hang-out for time at a park.  Funny how things change.

I’m trying to spend a lot of “quality” time with my son these days since things might be changing very soon (I’m not trying to let the cat out of the bag… but there are some interesting prospects on the horizon for this currently unemployed Mom).  Last night we went to a neighbor’s party outside.  The day before we went to the Museum of Science and Industry.  Today we’re thinking about going to the beach.  And tomorrow we’re going to meet Daddy downtown to see the parade for our very own Chicago Blackhawks!  I just love making memories with my little guy.

So I’ve been trying to find more recipes that are not only good, but quick.  This one was sent to me by a fellow “foodie” that my husband and I met years ago at our old gym in a spin class we used to frequent.  Andy also liked the torture of that spin class so we saw him there often, and we quickly became friends.  He finds the most interesting recipes, and he sent this one to me the other day.  He used sea bass, and I used tilapia since it was on sale.

Fish with a Chorizo Crust

courtesy of our friend Andy, as well as The Hairy Bikers (who, I might add, you should check out since their recipes look fantastic!)

1 lime, juice only
4 firm white fish fillets (not steaks) such as haddock, monkfish or cod (I used tilapia)
150 g / 5 oz day-old white bread, crusts removed
250 g / 9 oz cured chorizo, skinned and chopped
2 garlic cloves, finely sliced
1 unwaxed lime, zest only
2 tbsp flatleaf parsley
2 tbsp parmesan cheese
1/2 tsp freshly ground black pepper
50 g / 2 oz butter
lime wedges, to serve

Preheat the oven to 350 degrees F.

For the fish, pour the lime juice over the fish fillets. Leave for half an hour while you prepare the crust.

For the crust, cut the bread into chunks and place in a roasting tin. Place the chorizo on top of the bread.

Transfer to the oven and cook for 15 minutes. As the heat increases, the fat from the sausage will run into the bread chunks. Remove from the oven and leave to cool.

Once cool, place the bread and sausage into a blender or food processor and pulse until the mixture resembles fine crumbs. Add the garlic, lime zest, parsley, parmesan and freshly ground black pepper. Process again to combine the ingredients.

Place the fish, along with the juices, skin-side down in a roasting tin. Press on a thick layer, about 0.5cm/&frac14in;, of the crust.

Cut the butter into small cubes and dot over the crust.

Tightly cover the roasting tin with foil and bake the fish in the preheated oven for 15-20 minutes.

~M