I made this for mom and dad today and it was enough of a hit that mom asked for the recipe. I decided to post it tonight since I saw in my blog stats that someone had looked up another fish recipe for dinner tonight.
This is such an easy dish, I can't imagine why I thought it was so hard to make. Thank you, Marti, for figuring this out!
Since I live in the landlocked Panhandle of Texas, I buy my fish frozen. The recipe calls for 7 cheap, thin fillets. I've tried tilapia and flounder, but any lightly flavored fish will do. Some variations I'm going to try soon are to add a dash of wine or balsamic vinegar in place of the lemon juice and to see if I can manage it with a catfish. I'll let you know how that goes!
Marti's Fish Tacos
5 to 7 frozen fillets of fish
1 onion chopped
1/2 bell pepper chopped
1 banana pepped chopped
2 garlic cloves, minced
1 TBS ground cumin
1 TBS olive oil
1 tsp lemon juice (or lime)
1 tsp fresh cilantro, shredded
1 tsp each of chili powder, paprika, oregano
salt to taste
Taco shells (fills about 12 to 15)
Heat oil in frying pan on medium heat until the oil runs freely when pan is moved. Coat the bottom of pan with oil. Place fish across pan evenly, then add vegetables and lemon juice. Stir occasionally. When the onions begin to sweat, add the spices. Stir occasionally to prevent sticking and to encourage fish to break apart. The dish is done when the fish is white and the onions are translucent.
Fill taco shells with fish and a shredded cheese like a mild cheddar or queso blanco, and fresh toppings like pico de gallo, lettuce and tomatoes, and salsa. Serves well with Spanish Rice and refried beans.
Showing posts with label meatless Friday. Show all posts
Showing posts with label meatless Friday. Show all posts
Friday, July 22, 2011
Friday, March 5, 2010
Friday, February 26, 2010
It's Friday, it's Lent, and you just aren't in the mood for fish? (Black Bean Soup Recipe)
Well, that's weird. Fish is so versatile. It's so good for you. It's...um...well, fishy.
I guess I see your point.
Have you ever considered converting? No? I was almost Jewish once, but that's a different story, and then again, that wouldn't help. If I can't handle going without meat four days out of the year, can you imagine me during Passover? "Hand me the sackcloth and ashes, I'm eating crackers...again!"
At the very least my whining will take the form of recipes you actually may want to eat. I'm a firm believer in not eating food that isn't edible. Diet food? Psssht! Fat free with an ingredient list the length of a Sinclair Lewis novel? Really, no, I just couldn't.
Here's a tip for avoiding that socially awkward ordeal:
Black Bean Soup
1 tablespoon olive oil
1 chopped onion
4 cloves garlic, pressed
2 small bell peppers (use red ones if you want a pretty soup)
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground mustard
pinch of red pepper flakes
4 cans chicken broth
4 cans drained black beans
salt and pepper to taste
In the soup pot, using medium heat, cook the onions, garlic and peppers until the onions are translucent, taking care not to let the garlic brown. Add the broth and spices* and bring to a boil. Add beans, bring to a boil again. Salt and pepper to taste.
If you have a blender, blend half the soup (in small batches!) and add back to the soup. If you don't like the mess or you prefer to chew your own soup, make a cornstarch roux to thicken it--mix until completely dissolved 3 tablespoons of cornstarch with 3/4 cup water, add to soup and continue boiling for 2 minutes.
To round out the meal, serve with cornbread and a green salad.
*Here's a flavor blaster tip: premix the spices and have them in a bowl set aside and ready to go. When the onions are just about ready, toss the spices into the pot and "fry" them for about 1 minute, stirring constantly. Then add your broth.
I guess I see your point.
Have you ever considered converting? No? I was almost Jewish once, but that's a different story, and then again, that wouldn't help. If I can't handle going without meat four days out of the year, can you imagine me during Passover? "Hand me the sackcloth and ashes, I'm eating crackers...again!"
At the very least my whining will take the form of recipes you actually may want to eat. I'm a firm believer in not eating food that isn't edible. Diet food? Psssht! Fat free with an ingredient list the length of a Sinclair Lewis novel? Really, no, I just couldn't.
Here's a tip for avoiding that socially awkward ordeal:
How nice that you found the fat free alternative, and by the way, I'm...fasting. It's too bad I can't try any of that right now. You can have it all, really, and did you know I can fast for an entire day? Wanna watch? It's good for me. Yes, even better than Olestra!
Black Bean Soup
1 tablespoon olive oil
1 chopped onion
4 cloves garlic, pressed
2 small bell peppers (use red ones if you want a pretty soup)
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon ground mustard
pinch of red pepper flakes
4 cans chicken broth
4 cans drained black beans
salt and pepper to taste
In the soup pot, using medium heat, cook the onions, garlic and peppers until the onions are translucent, taking care not to let the garlic brown. Add the broth and spices* and bring to a boil. Add beans, bring to a boil again. Salt and pepper to taste.
If you have a blender, blend half the soup (in small batches!) and add back to the soup. If you don't like the mess or you prefer to chew your own soup, make a cornstarch roux to thicken it--mix until completely dissolved 3 tablespoons of cornstarch with 3/4 cup water, add to soup and continue boiling for 2 minutes.
To round out the meal, serve with cornbread and a green salad.
*Here's a flavor blaster tip: premix the spices and have them in a bowl set aside and ready to go. When the onions are just about ready, toss the spices into the pot and "fry" them for about 1 minute, stirring constantly. Then add your broth.
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