Tonight I braced myself for the usual groans of displeasure. "Baked fish."
|Fish tacos - even as leftovers, still delicious|
It can be done, folks!
Fish Tacos - serves 4
(adapted from Shortcuts: 130 Almost-from-Scratch Recipes by Weight Watchers)
1 lb firm white fish, cut into inch-thick chunks
(we had cod, but would also be good with halibut, maybe even tilapia?)
1/4 cup light or fat-free mayo
1/2 cup cornmeal
1 tsp lime juice
1/4 tsp each of garlic powder, chili powder, Old Bay Seasoning
salt and pepper to taste
Preheat oven to 425F. Coat a baking sheet with nonstick spray.
Mix mayo, seasonings and lime juice together. Place cornmeal in a separate, shallow dish. Combine the fish and the mayo mixture until evenly coated. Gently roll each piece in cornmeal until covered. Place chunks on baking sheet and lightly coat with nonstick spray. Bake until browned and cooked through, about 10 min.
Place chunks of fish in hard or soft taco shells (heated according to directions) and add toppings: shredded cheese, lettuce, corn kernels, guacamole, sour cream, black olives ... sky's the limit. I like a fresh salsa, myself:
B's Own Salsa Verde - serves 4
1/2 each red and green pepper, chopped
1/2 red onion, chopped
1/2 tomato, chopped
1 clove garlic, minced
2 tsp extra-virgin olive oil
fresh cilantro, chopped (optional)
Combine all ingredients in a glass bowl and let sit while the fish cooks. Spoon liberally on your tacos.
Pairings: We had ours with a couple of ice-cold Coronas, but I could see this going really well with a crisp white, either a torrontes, sauvignon blanc or unoaked chardonnay. Fragrant and sweet would also make a good match: gewurztraminer, or a blend like Obsession or Strewn Two Vines.