It's the dead of winter and I really needed a summer-food pick-me-up. These fish tacos are crazy easy to whip up and just right to get you through another cold and dreary day. Ahhh, summer.
1 lb. fish (orange roughy, tilapia, whatever) cut into 1" chunks
1 garlic clove finely diced
7 teaspoons fresh lime juice
2 TB butter
1/4 tsp pepper
2 TB sour cream
2 TB mayonaise
dash hot sauce
small corn (or flour) tortillas
shredded cabbage
good salsa
Melt butter in a skillet. Add 5 tsp lime juice. Saute garlic in butter and lime juice for ~30 seconds. Add fish and pepper and cook on medium heat until flakes with a fork (flip half-way through).
Combine mayo, sour cream, 2 tsp lime juice, dash hot sauce. Stir well.
Heat up tortillas in the microwave (corn tortillas need longer than flour to get soft).
Top tortilla with fish, shredded cabbage, white sauce, and a little salsa.
I can get easily get these on the table in 20 minutes, 15 minutes if I'm really efficient.
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
1.28.2013
11.12.2010
Fantastic -and fast- Fish Taco's
So this was a last minute situation that turned out magnificently!!! I'm a big fan of cheating when I cook so dressing up Bisquick and Ranch is a time saver that I love.
Fish and Batter:
3 Pollock (or any firm fish) Fillet: thawed and cubed
2 Tbs. Olive Oil
Mix together in shallow dish:
1/2 c. Bisquick
1 1/2 tsp. Lemon pepper
1/2 tsp. Chili Powder
1/4 tsp. Salt
Toppings:
Diced Radishes
Shredded Red Cabbage
Shredded Lettuce
Diced Tomato
Lime Wedges
Small Flour or Corn Tortillas
Avocado Dressing:
1 Avocado Diced
2 Tbs Fresh Cilantro chopped
1/3 c. Ranch Dressing
Instructions: Make the dressing first to let the flavors blend. While fish thaws, prepare toppings. Cut up fish and cover in seasoned Bisquick. Fry in heated oil for 3-5 minutes until browned. Serve it up hot and don't forget to squeeze lime on top...Delicious!
Fish and Batter:
3 Pollock (or any firm fish) Fillet: thawed and cubed
2 Tbs. Olive Oil
Mix together in shallow dish:
1/2 c. Bisquick
1 1/2 tsp. Lemon pepper
1/2 tsp. Chili Powder
1/4 tsp. Salt
Toppings:
Diced Radishes
Shredded Red Cabbage
Shredded Lettuce
Diced Tomato
Lime Wedges
Small Flour or Corn Tortillas
Avocado Dressing:
1 Avocado Diced
2 Tbs Fresh Cilantro chopped
1/3 c. Ranch Dressing
Instructions: Make the dressing first to let the flavors blend. While fish thaws, prepare toppings. Cut up fish and cover in seasoned Bisquick. Fry in heated oil for 3-5 minutes until browned. Serve it up hot and don't forget to squeeze lime on top...Delicious!
1.07.2010
simplified pad thai
here's another good'n from america's test kitchen. what would i do without them for my easy recipes? if you like pad thai, you'll like this. if you don't like pad thai, you'll probably like this (my mom does and she doesn't normally eat pad thai). this one comes together in a jiff, despite what it may seem!
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
8 oz thick rice stick noodles *
1/4 C fresh lime juice
1/3 C water
3 TB fish sauce **
1 TB rice vinegar
3 TB brown sugar
4 TB vegetable oil
3/4 lb. medium (40/50) shrimp, peeled & deveined (& thawed) ***
3 garlic cloves, minced
2 larg eggs, beaten lightly
salt
6 TB chopped unsalted roasted peanuts
3 C bean sprouts, well rinsed
5 scallions, sliced thin
1 lime (for serving)
soak noodles: cover noodles with hot tap water in large bowl. soak until pliable but not fully tender ~20 minutes. drain and set aside.
make sauce: while noodles soak stir lime juice, water, fish sauce, rice vinegar, brown sugar, and 2 TB oil together. set aside.
cook shrimp: pat shrimp dry. heat 1 TB oil in large skillet on high. add shrimp (in single layer) cook without stirring for 1 minute. stir shrimp until spotty brown and just pink around the edges, about 30 seconds. transfer to a clean plate, cover, set aside.
cook eggs: add 1 TB oil to skillet and saute garlic until fragrant. add eggs and 1/4 tsp salt. stir vigorously until eggs are scrambled (~30 seconds).
cook noodles & sauce: stir noodles into eggs, add fish sauce mixture, increase to high heat. cook, toss constantly until noodles are coated. add 1/4 C of peanutes, bean sprouts, all but 1/4 C of scallions and cooked shrimp. continue to cook, tossing constantly until noodles are tender, about 2 minutes.
garnish with remaining peanuts and scallions. serve with lime wedges. squeezing lime over it before you eat is a must!
* noodles should be wide like fettuccine. i've used skinnier and they just don't work. any/all asian markets have a myriad of noodle options if your grocery store doesn't.
** fish sauce is a good investment if you make asian food. it stores in the fridge practically forever. same goes for rice vinegar, but you don't have to store that in the fridge.
*** i probably use a full pound of shrimp, mostly because i'm too lazy and don't know what to do with the remaining 1/4 lb. in the bag. also, i buy the cooked, deveined shrimp because i'm also too lazy to devein them myself (disgusting). if you buy cooked, just throw them in the skillet to warm them up a bit. they'll get fully warmed through in the last step.
11.18.2009
mahi mahi & jamaican rum butter sauce
Another lovely from my friend Mel . . .
2 mahi mahi fillets
flour, to dust
2 eggs, beaten with 2 TB milk
1 1/2 C finely ground cashews
1/4 C vegetable oil
Bread fish by dusting with flour, then dipping in egg mixture, then coat with cashews. Do breading an hour before serving, and keep fish in fridge before cooking. While fish is in fridge, make Jamaican Rum Butter Sauce.
butter sauce
1/2 vanilla bean (or 2 tsp vanilla extract)
1 1/2 TB dark rum
1 1/2 TB light rum
1 TB fresh lime juice
1 small minced habanero pepper
2 TB sugar
5 TB butter
Put rum, vanilla, lime, pepper, and sugar in sauce pan and simmer over medium heat. Remove pan from heat and stir in butter, to form into sauce, a little butter at a time allowing each piece to melt before adding more.
Heat oil in large saute pan or skillet and pan fry the mahi. Cook fish on each side until golden brown, about 3 minutes each side.
2 mahi mahi fillets
flour, to dust
2 eggs, beaten with 2 TB milk
1 1/2 C finely ground cashews
1/4 C vegetable oil
Bread fish by dusting with flour, then dipping in egg mixture, then coat with cashews. Do breading an hour before serving, and keep fish in fridge before cooking. While fish is in fridge, make Jamaican Rum Butter Sauce.
butter sauce
1/2 vanilla bean (or 2 tsp vanilla extract)
1 1/2 TB dark rum
1 1/2 TB light rum
1 TB fresh lime juice
1 small minced habanero pepper
2 TB sugar
5 TB butter
Put rum, vanilla, lime, pepper, and sugar in sauce pan and simmer over medium heat. Remove pan from heat and stir in butter, to form into sauce, a little butter at a time allowing each piece to melt before adding more.
Heat oil in large saute pan or skillet and pan fry the mahi. Cook fish on each side until golden brown, about 3 minutes each side.
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