Monday, March 22, 2010

Dinner at 6: Fish Tacos

Since I started this blog, I began reading more blogs. It is amazing what is out there in cyberspace! I wonder how many blogs there are on the web. The answer would probably astound me. Oh well, I am very inspired by the ones I currently read and that is great fun!

I haven't talked about cooking yet. I really enjoy cooking for my family and anyone else who shows up at our home. A great friend of mine, whose husband is a farmer, came to visit last weekend. It seemed like we talked about food a lot while they were here. We also had a wonderful dinner at a restaurant in White Bear Lake called Manitou Station. We all had dishes that we wouldn't normally prepare at home. It was wonderful! I tried scallops in brown butter and sage. VERY GOOD! Our friend had halibut (which happened to be "in season") with a carrot coulis. I didn't know what that was (coulis), but it is basically a puree. The word sounds like "coolee". So if you see that on a menu, don't be afraid. It is great!

So here at home, I have been cooking some of our favorites lately. One of those being fish tacos. Yes.. we are Midwesterners... but we love fish tacos!!

Rachel Ray's Fish Tacos

This is a recipe that used as a reference when I began making fish tacos. I do my own variation now, as I know how the kids like them. Fish tacos are pretty basic. Here is what you need:

Mild white fish (halibut, cod, tilapia, etc)
Coleslaw mix (or a whole cabbage if you like to make your own slaw. The purple variety makes for a very pretty slaw!!)
Sour cream
Lemon or lemon juice
Shredded cheese (I typically use a med. cheddar, but you can mix it up with whatever your prefer)

Heat the tortillas in the skillet OR you can wrap several in foil and warm in the oven. Smear onto the warmed tortilla the "magic green sauce" as my kids call it, (blended avocado, sour cream, lemon juice and salt and pepper to taste).

Add the fish (prepared how you like: broiled, grilled, pan fried) You can season the fish to your liking. Simply with salt, pepper and lemon juice or kick it up a notch with other seasonings. Another note about fish: I struggle at times finding good fresh fish. Fresh fish should never smell... well... fishy!! I tend to have the best luck buying vacuum sealed frozen fish.

Add the cheese and slaw. DONE!! I also serve Spanish rice with this dish, because the hubby and I like it!

I'm sure Rachel's recipe is fancier than mine with more veggies, seasonings etc. When looking for recipes, you will find that some fish is breaded and fried. Also some are called "Baja fish tacos". This is a recipe that you can truly make your own way and should have a great result.

I tried taking some of my own photos when preparing my tacos, but my photography skills are a little lacking at this point. Ah well... I will learn as I go.

No comments:

Post a Comment