Fish Tacos

Nothing says California/Baja like fish tacos. These are quick and easy!

1 clove garlic, minced

2 limes, juiced

Salt and pepper

4 c cabbage, shredded

8 oz scallions, slices thin

2 jalapeño, minced

Olive oil

1 tsp cumin

1 tsp chili powder

12 oz white fish

Tortillas

Sliced avocado

Preheat oven to 400.

In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.

Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.

Toast tortillas in a pan or over open flame.

Serve tortilla with slaw, fish and avocado.

Serves 4.

Grilled Fish Tacos

  

These are delicious and healthy, perfect for a hot summer night since all the cooking is done outside. I used Tajin to season the fish, you can get in the produce section of your grocery store, it’s a lime and mild chili spice that is great of fruit.

Ingredients:
1 lb firm white fish, such as tilapia, snapper, cod, mahi mahi, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4 tsp ground cumin
1/4 tsp chili powder
Tajin
2 TBSP vegetable oil
Salt and pepper
1/2 cabbage, cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 c coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas
Sliced avocado
Cotija cheese
Salsa

Place the fish in a baking dish and squeeze a lime half over it. Add the garlic, cumin, chili powder, tajin (be generous with the tajin) and 1 TBSP of the oil. Season with salt and pepper and turn the fish in the marinade until evenly coated. Refrigerate and let marinate at least 1 hour.

Combine the cabbage, onion, and cilantro in a large bowl and squeeze a lime half over it. Drizzle with the remaining 1 tablespoon oil, season with salt and pepper, and toss.

Spray the grates of the grill with oil and heat over medium-high heat until hot. Remove the fish from the marinade and place on the grill. Cook without moving until the underside of the fish has grill marks and is white and opaque on the bottom, about 3 minutes. Flip and grill the other side until white and opaque, about 2 to 3 minutes more. Heat the tortillas on the grill while you cook the fish, about 1 minute per side.

Slice the remaining lime halves into wedges and serve with the tacos.

To construct a taco, break up some of the cooked fish, place it in a warm tortilla, and top it with slaw, salsa, cheese and avocado.

  

Parmesan Fish Sticks

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Our fresh fish of the week this week is rock cod. So I dig around the Internet and came up with this recipe for a baked fish stick – one word – AMAZING! I made the green goddess dip to go with it. Even my picky almost 4 year old gobbled these up.

Ingredients:
1 lb cod, skinned and boned
1/2 c flour
1/2 tsp salt
1/4 tsp paprika
2 egg whites, whipped
1 c Parmesan, grated
1 c panko
Olive oil spray

Preheat oven to 450.

Spray a cookie sheet with olive oil so well coated.

Cut fish to make 1/2 by 1/2 by 4 inch fillets.

Place flour, salt and paprika in a shallow dish, whisk together.

Place egg white in a separate shallow dish.

Combine panko and parmesan in another shallow bowl, whisk together.

Coat fish in flour, dip in egg and cover in parm/panko mixture, pressing into the fish then lay on pan. Spray with olive oil and bake for 15 – 20 minutes until golden.

Serves 4.