Monday, August 8, 2011
Haddock was on sale this week so we substituted that for the original catfish suggestion. I also made double the salsa because John and I love salsa. In fact, we finished the double amount with our tacos, so it worked out perfectly. Since the fish were originally fried, I upped the seasonings on them just to give the dish a little more overall flavor.
I couldn't get over the fresh taste of the meal! Also, because the fish weren't being fried, I felt like the dish came together a lot quicker than the 30 minutes Food Network suggested. I left the fish in filets to sear them easier. After they were cooked we flaked the filets into large chunks, which is very easy, just using a fork. It was a perfect summer date night dinner. YUM!
Serves: 2 (1 pound of fish)
1/2 red onion
1/4 cup of cilantro
1 jalapeno pepper (alter to taste)
3 tablespoons lime juice
1 pound haddock filets
1 teaspoon pepper
1 teaspoon lime zest
1/2 teaspoon salt
2 tablespoons oil
1/2 cup shredded iceberg lettuce
Dice the tomatoes, onion, cilantro, and jalapeno. Mix together in a small bowl with lime juice and set aside. Meanwhile, season the haddock filets with pepper, lime zest, and salt. Heat the oil in a large castiron skillet. Cook the fish until fully cooked through (about 5-8 minutes, depending on thickness), turning once. Flake the filet into large chunks and portion the fish amongst the four tortillas. Top with homemade salsa and iceberg lettuce. Serve immediately.
This is a perfect recipe to celebrate the summer with someone you love (and a big glass of cold white wine, too!).
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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