Dear Reader,
I'm on vacation this week, but I'm featuring some recipes that are guaranteed winners for summer.
When I was a kid, once a week fish was on the dinner menu. My dad loved to fish, his father and mother loved to fish, too. They owned a trailer by the Mississippi (they spent every weekend there), and everyone who lived in the little community were also very serious fisherpeople.
Crappie, walleye, bluegill, catfish, and carp (that nobody ate unless it was smoked), were plentiful in the Mississippi. So I learned to like fish at a young age, but I can't stand to cook them. So my husband does all the cooking when it comes to fish, and today I'm sharing one of his favorite fish recipes, fish tacos.
It’s a great tasting dish for a light summer meal.
Fish Tacos
(Serves 4)
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 garlic cloves, peeled and finely minced
2 tablespoons fresh orange juice
1 teaspoon dried oregano
1/2 large yellow onion, thinly sliced
1 pound skinless fish filets
1 tablespoon canola oil
8 corn tortillas
1 cup shredded cheddar cheese
2 cups thinly shredded green cabbage or lettuce
1 cup fresh tomatoes, mixed with cilantro/ or your favorite light salsa
Mix olive oil, lime and orange juices, garlic, oregano and onion slices together. Put fish filets in a baking dish, pour the marinade mixture over top, turning the fish so that both sides are coated. Cover and refrigerate for one hour.
Heat the canola oil in a skillet (cast-iron if you have it). Medium-high heat. Remove the fish from the marinade. Reserve the marinade, including the onions. Arrange the fish in the skillet in a single layer. Don't crowd the fish or it will steam. Cook for 3 minutes. Carefully flip the fish over and cook on the other side until it is done, 2 to 3 minutes. Transfer fish to a platter to keep warm.
Add the marinade, with the onions, to the skillet and cook, stirring frequently until the onions are caramelized and tender (about 7 minutes). Set aside. Warm the tortillas and fill with the fish and
cheese, cabbage and tomato fixins. Enjoy!
Thanks for reading with me. It's so good to read with friends.
Suzanne Beecher
[email protected]
Comments