Lenona
Foods high in ironSD With iron, you should not only consider the quanbreasty of iron, but also how well it is going...
I can only think of a few fish which WOULDN'T go well. Salmon, trout, or any of their cousins (e.g., steelhead, arctic char) would probably not be the best. Tuna wouldn't be all that great. But any kind of white-fleshed fish would probably be fine. Depending on where you live, catfish might be the least expensive good choice. Or tilapia (let's see if Jill posts a recommendation for tilapia before I do!) Snapper or grouper, if you live in a coastal area.
Now you've made me combine a couple threads in my head: I can imagine cooking corn, serrano peppers, and onions in oil over medium-high heat. When they begin to show some caramelization, throw in chopped tomatoes and cook until the tomatoes release their juices. Here's the kicker: When it comes up to a boil, throw in some OYSTERS and turn off the heat.
Hm...it's missing something. Okay, back up in time and add okra along with the corn. (I think I was channeling modom there.)
The combination given (using fish) could be given a Peruvian twist rather easily. I'd add chunks of steamed calabaza or pumpkin to the corn mixture, then garlic when the heat gets turned down. Garnish with cilantro.
And what kind of oil? Palm oil? Canola? Maybe some butter? I guess I'll have to go shopping and do some experimentation.
Bob
