Monday, June 29, 2009

Farmers Market Dinner - Halibut Fish Tacos & Broccoli

At the farmers market on Sunday I bought fresh halibut, cabbage, cilantro and broccoli for tonight's dinner. I used my friend Amanda's recipe for fish tacos and my husband and I thoroughly enjoyed them. It was a light and healthy dinner that I will definitely make again.

Fish tacos would be great served with rice and beans but I'm trying to eat more veggies so I opted for broccoli as a side dish. I made this easy preparation.... boil broccoli florets for 2 minutes, then drain and run under cold water. Saute 1 T of minced garlic and 1/4 teaspoon red chili flakes in olive oil, then throw the broccoli back in for a few minutes to return to heat. Salt and pepper and it's ready to go.

Fish Tacos

Halibut or cod (I used halibut)
1 bottle Corona
2 T olive oil

Spice mixture for fish (or use a pre-made cajun seasoning)
1 tablespoon paprika
2 teaspoons dried thyme
2 teaspoons dried oregano
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper – more or less to your taste
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon coarsely ground white pepper

1 cup sour cream (or 3/4 sour cream and 1/4 plain nonfat yogurt)

2 T freshly squeezed lime juice
Finely grated zest of 1 lime
2 T chopped cilantro
1/2 garlic clove, minced, then sprinkled with salt and mashed into a paste with the side of a knife
1/4 - 1/2 t hot sauce (like Cholula)
lots of salt & freshly ground black pepper
Corn or flour tortillas, warmed in the oven (I prefer flour but it's a personal preference)
Half a cabbage, thinly sliced like for a slaw
Pico de gallo , store-bought or homemade (so easy to make, my recipe below)
Avocado, chopped
Limes, quartered
Cilantro, chopped
Cheese, shredded (optional)
Cholula hot sauce or another brand
Pico de Gallo (rough recipe since I didn't measure)
2 tomatoes, minced
1/2 jalapeno, seeds removed, minced (or more if you can handle it)
2 T red onion, minced
2 T cilantro
juice of one lime
Rinse fish and pat to dry. Brush with olive oil and then apply the spice mixture. Add oil to a hot skillet and cook the fish on each side for a few minutes. Add Corona to pan, not covering the fish but enough that it almost poaches/steams it. Cover and let cook for a few minutes until fillet is cooked through. Warm tortillas in oven (I like to add cheddar cheese), top with cabbage, then fish and whatever toppings you prefer.

1 comment:

michele c said...

Made these this week and everyone loved them! Thanks for the recipe, it's hard to find fish tacos that aren't bland or fried!