A snapshot of the Hub-UK menu in December 2000

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe is by Sam Gugino from Cooking to Beat the Clock.You can subscribe to Sam's free food and wine newsletter by sending an email to subscribe@SamCooks.com

Fish fillets for pan frying offer many more variations than meat or poultry. Almost any reasonably firm white-fleshed fish such as pollack, scrod, or sea bass can be substituted for the snapper in this dish. The amount of salsa is a little more than you may need, but it’s a nice treat with tomorrow’s tortilla chips.

Ingredients

1 cup basmati rice
1 teaspoon plus salt to taste
1 1/2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
Four 6-ounce red snapper fillets, pin bones removed
Freshly ground black pepper
1/3 cup all-purpose flour
1 tablespoon sliced pickled jalapeno peppers or 1 fresh jalapeno pepper
1 small sweet onion such as Vidalia or mild red onion, about 4 ounces
1 pound tomatoes
10 sprigs cilantro

• While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot water and 1 teaspoon salt. Bring to a boil over high heat, then reduce the heat to low, cover and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, 2 cups of the hot tap water, and 1 teaspoon salt in a 2-quart microwave-safe container. Cover and cook in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.)

• Meanwhile, put the oil and butter in a large heavy skillet over medium-high heat while you season the fish with salt and pepper. Put the flour on a pie plate or wax paper. Dredge the fish in the flour, shaking off any excess. Add the fish to the skillet, skin side down, and cook for 4 minutes. Reduce heat to medium and cook for 4 minutes on the other side or until the fish feels springy to the touch.

• While the fish and rice cook, drop the pickled jalapeno down the chute of a food processor with the motor of running. (If using a fresh jalapeno, stem and seed it first). Stop the motor and scrape down the sides of the bowl with a rubber spatula. Peel and quarter the onion. Add to the processor and pulse a few times to chop very coarsely. Core and quarter the tomatoes. Remove the leaves from 6 of the cilantro sprigs. Add the tomato, cilantro, and salt and black pepper to taste to the processor. Pulse until the salsa is fully combined but still somewhat chunky.

• Divide the fish and rice among four plates and garnish with the remaining cilantro sprigs. Spoon some of the salsa over the fish. Put the remaining salsa in a small bowl for the table.

Serves 4

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