Okay, here is my fish taco recipe. It is a very fast dinner and a lovely spring/summer meal.
Ingredients:
About 1 pound of nice white fish (mahi mahi or halibut or similar)
1/4 cup olive oil
1 lime or 2 key limes juiced and zested (about 1 tsp of zest)
1/2 tablespoon nice chili powder (possibly smoked)
1 jalapeno, seeded and coarsely chopped
1 small handful chopped fresh cilantro leaves
1 pinch of sea salt
8 corn tortillas
Garnishes:
Shredded red cabbage
Sour cream or plain yogurt
Thinly sliced red onions
Thinly sliced carrots
Fresh tomato salsa or hot sauce
Put fish in a glass dish. Whisk together oil, sea salt, lime juice, chili powder, jalapeno and cilantro and pour over fish. Let it marinate for 15-20 minutes, but not longer or the acid from the lime will "cook" the fish and you'll have ceviche. Lightly pan sear the fish or grill it until just opaque and flakes easily with a fork. Place fish into warmed tortillas and top with garnishes of your choosing. Could also be garnished with fresh slices of avocado in season.
Showing posts with label fish Friday. Show all posts
Showing posts with label fish Friday. Show all posts
Monday, March 19, 2012
Friday, March 4, 2011
Fish Fridays: Shrimp Alfredo
Shrimp are wonderful for the busy cook, they are completely done in less than 3 minutes! They are low in saturated fat and are a good source of niacin, iron, phosphorus and zinc, and a very good source of protein, vitamin B12 and selenium. Shrimp is fairly high in cholesterol, but still a great option for a quick dinner.
My tips; always check your shrimp or any other seafood using the Monterrey Bay Aquarium's Seafood Watch website. They even have a smart-phone app so you can check WHILE you are at the store or restaurant. Always ask where your seafood is coming from, if a restaurant doesn't know or seems cagey about answering that is NOT the place you want to buy seafood, I promise you. When cleaning fresh shrimp, take the shells off from the bottom of the shrimp where the scales part naturally, the legs will come right off too. You can take tails off or leave them for cooking (I prefer to remove them). Take a small sharp paring knife and slice down the top/back of the shrimp and then use the knife tip to lift out the vein. I usually give all of the shrimp a quick blast of cold water in a colander and then dry them with a paper towel before cooking. Then I sprinkle them with a bit of sea salt and a dash of pepper.
I cook shrimp in a heavy bottomed pan over medium high heat; for instance my iron skillet. Make sure you cook in some sort of fat as well, olive oil, butter, bacon grease, something. Once the fish turn pink and curl they are done! Remove them from the heat immediately or they will over cook and become tough. And I don't mean remove the pan from the heat (though you should do that too) I mean get those shrimp out of the pan! They will continue to cook in the residual heat.
I usually prepare the Shrimp Alfredo in this order, prepare the pasta/cook the vegetables, make the alfredo sauce and then cook the shrimp, then I combine all of my ingredients on the plate. Toss together to coat everything with the nice creamy alfredo and you are good to go, maybe add a little garnish of fresh parsley.
My tips; always check your shrimp or any other seafood using the Monterrey Bay Aquarium's Seafood Watch website. They even have a smart-phone app so you can check WHILE you are at the store or restaurant. Always ask where your seafood is coming from, if a restaurant doesn't know or seems cagey about answering that is NOT the place you want to buy seafood, I promise you. When cleaning fresh shrimp, take the shells off from the bottom of the shrimp where the scales part naturally, the legs will come right off too. You can take tails off or leave them for cooking (I prefer to remove them). Take a small sharp paring knife and slice down the top/back of the shrimp and then use the knife tip to lift out the vein. I usually give all of the shrimp a quick blast of cold water in a colander and then dry them with a paper towel before cooking. Then I sprinkle them with a bit of sea salt and a dash of pepper.
I cook shrimp in a heavy bottomed pan over medium high heat; for instance my iron skillet. Make sure you cook in some sort of fat as well, olive oil, butter, bacon grease, something. Once the fish turn pink and curl they are done! Remove them from the heat immediately or they will over cook and become tough. And I don't mean remove the pan from the heat (though you should do that too) I mean get those shrimp out of the pan! They will continue to cook in the residual heat.
I usually prepare the Shrimp Alfredo in this order, prepare the pasta/cook the vegetables, make the alfredo sauce and then cook the shrimp, then I combine all of my ingredients on the plate. Toss together to coat everything with the nice creamy alfredo and you are good to go, maybe add a little garnish of fresh parsley.
Thursday, February 24, 2011
Choose Your Own Adventure
I forgot I had a PTO meeting tonight, plus darling girl had basketball practice. Tonight was a choose your own adventure (dinner) night! Some of us had sliced pot roast over romaine lettuce and broccoli slaw, some of us had peanut butter crackers and apples, some of us had leftover hummus and carrot sticks. It was a free for all!
However the refrigerator is very, very clean, so BONUS!
Tomorrow is Fish Friday, I have to call my fisherman and put in an order. Oh yeah, my commercial fisherman delivers... to my house, super fresh fish that had been swimming only hours before. It's pretty sweet! Of course I am now spoiled for anything else!
However the refrigerator is very, very clean, so BONUS!
Tomorrow is Fish Friday, I have to call my fisherman and put in an order. Oh yeah, my commercial fisherman delivers... to my house, super fresh fish that had been swimming only hours before. It's pretty sweet! Of course I am now spoiled for anything else!
Friday, February 4, 2011
Fish Friday: Scallops and Pasta
I had a meeting on another island south of us tonight, and I was supposed to be there at 6 and bring my cookie cutters. I made about 4 dozen chocolate cookies shaped like footballs while we discussed upcoming events at our church and how to get more involvement. On the upside I really liked all the women I was talking to and on the REALLY, REALLY upside, I am Roman Catholic so wine was served and enjoyed.
Before I left home however I made scallops and warmed up my leftover Long Life Noodles.
Scallops are awesome, so easy to cook, so easy to thaw, they take about 3 minutes to prepare. Run some frozen scallops under running water for maybe a minute. Pat dry, season with sea salt and fresh ground pepper. Melt some butter in a pan and add some olive oil, turn the heat up to medium high and place the scallops one by one, not touching, in the pan in a clockwise pattern. Set the time for 90 seconds and then flip the scallops one by one starting with the same clockwise pattern and let them cook another 90 seconds. They should get a really good sear on both sides and be somewhat translucent in the middle. Do not over cook as they will taste like seafood flavored bubble-gum.
My husband turned the heat up too high using my fabulous 100 year old wrought iron skillet, this thing will conduct and retain some damn heat. The scallops nearly burst into flame, and streams of smoke from the oil and butter drove us from our home. The scallops did not burn but the smoke was so intense from the oil that we had to open all of the door and windows and fans to air the place out. That was how he learned that not all pans are created equal. If you are cooking in a iron skillet or a copper clad heavy duty pan you should not turn the heat up all the way. If you have an anodized aluminum or inexpensive stainless steel pan you may need to get the heat higher on the burner. Your mileage may vary.
Before I left home however I made scallops and warmed up my leftover Long Life Noodles.
Scallops are awesome, so easy to cook, so easy to thaw, they take about 3 minutes to prepare. Run some frozen scallops under running water for maybe a minute. Pat dry, season with sea salt and fresh ground pepper. Melt some butter in a pan and add some olive oil, turn the heat up to medium high and place the scallops one by one, not touching, in the pan in a clockwise pattern. Set the time for 90 seconds and then flip the scallops one by one starting with the same clockwise pattern and let them cook another 90 seconds. They should get a really good sear on both sides and be somewhat translucent in the middle. Do not over cook as they will taste like seafood flavored bubble-gum.
My husband turned the heat up too high using my fabulous 100 year old wrought iron skillet, this thing will conduct and retain some damn heat. The scallops nearly burst into flame, and streams of smoke from the oil and butter drove us from our home. The scallops did not burn but the smoke was so intense from the oil that we had to open all of the door and windows and fans to air the place out. That was how he learned that not all pans are created equal. If you are cooking in a iron skillet or a copper clad heavy duty pan you should not turn the heat up all the way. If you have an anodized aluminum or inexpensive stainless steel pan you may need to get the heat higher on the burner. Your mileage may vary.
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