Wednesday, July 1, 2009

White Fish Tacos

I am trying to incorporate more fish into our diet and experimenting with different ways of preparing it. These reminded me of the ones you get on the beach in California. We will definitely be making them again sometime soon!

2-3 fish filets (white fish)
1/2 Tbsp lemon pepper
1/2 Tbsp butter

Pico de Gallo
5 large tomatoes
1 cup of diced onion
2-3 cloves of garlic, finely minced
salt (to taste)
1 bunch cilantro, chopped
1 lime, juice only
jalapeƱos or chili powder (optional, to taste)

Other Additions
1 cup black beans
1/4 cup diced onion
1/2 Tbsp olive oil
2 cups prepared rice
1 lime, juice and zest

Preheat the oven to 350. Place fish in a baking dish and put a small cut of butter on each filet, then sprinkle with lemon pepper and a little salt. Put in the oven for 30-35 minutes or until the fish is flaky.

In the meantime, start the pico de gallo. Dice and deseed the tomatoes and put them in a medium bowl with 1 cup diced onion, minced garlic, 1 lime (juice only), most of the chopped cilantro and salt (to taste). I often will add some chopped jalapeƱos or chili powder for a little heat as well. Set aside.

Begin cooking the rice as per directions. Add salt (to taste) and the other lime, plus the lime zest and any remaining cilantro.

Saute the remaining 1/4 cup of onions with a 1/2 Tbsp olive oil until soft, then add the black beans. Roughly chop the lettuce and put it and the rice and beans in separate serving bowls.
Once the fish is done, create your tacos by layering the ingredients. Close your eyes and pretend you are in sunny California.

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