During Lent, I get to experiment with more fish recipes. Not that I cannot do it the rest of the year, but I am reminded more during this time. And I am not complaining. My husband and I really enjoy all kinds of fish. One of the biggest hurdles for me, when it comes to fish, is finding product that is fresh. I don’t exactly live in an area where fresh seafood is available. Lucky for me, some of the markets are offering packaged fish that is fresh and that has never been frozen. So far, I have been very happy with the results. It’s vacuum sealed and packaged in small quantities. So no big commitment! For today’s blog post I share with you two different fish recipes that are fairly easy to prepare. The first one is a blackened tilapia that is tasty for tacos! The red tortillas were a bonus! Shipped to me from my family in Austin. The second recipe is a chile marinated mahi mahi. I always have some sort of chile sauce in my refrigerator. Great for quick enchiladas, marinades, soups and sauces. For both recipes, I served a quick pickled cabbage or curtido that I can’t get enough of. Find the link for the recipe at the end of the post. I added the salsa recipe first because it should be prepared ahead of time. And for me, a fish dinner is not complete without a little Mexican Red Rice. That link is below too! Enjoy my healthier twist on the popular “Friday Fish Fry”. #foodieforlife #foodsforlent
Salsa Tatemada-Blackened Salsa
2 large roma tomatoes, sliced open
2 cherry peppers or red jalapeños
1/2 onion, sliced into thick rings
1-2 cloves garlic
Juice of 1 lime
1/3-1/2 cup water
salt to taste
cilantro, to taste
Preheat a large comal or griddle pan to medium heat. Remove the stems from chile peppers and slice them open. Place peppers, open side down, onto hot surface. Add the tomatoes, onion and garlic to the comal. Drizzle on just a touch of oil.
Continue cooking the ingredients for 20-25 minutes, turning as needed until mostly blackened and blistered. Remove the garlic after 15 minutes.
Separate the ingredients. Process the peppers in the mini chopper. Pulse to chop. Remove peppers and transfer to a bowl. Do the same with the onions and garlic together. Then finally the tomatoes. Combine all of the ingredients. Add lime juice, water, salt and cilantro.
Blackened Fish Tacos
Yields 4 Servings
1 pound tilapia, sliced in half vertically
1 tbs chile ancho powder
1/2 smoked paprika
1tsp granulated garlic
1/2 tsp pepper
1/2 tsp cumin
salt to taste
1/4 tsp chile de arbol powder or cayenne
1/2 teaspoon crushed red pepper flakes
In a small bowl, combine the spices. Season the fish on both sides with the spice mix. Set aside.
Preheat 4 tablespoons of grapeseed or olive oil to medium heat in a skillet for a few minutes.
When it just begins to smoke lightly, cook ans sear the fish for 3-4 minutes per side. Do not try to turn or move the fish right away. Using 2 metal spatulas is the best way to turn the fillets without them falling apart. Serve with warm corn tortillas, salsa, curtido, cilantro and lime.
Tips~I cook the thinner fillets separate from the thicker pieces, so I know they are all cooked for a shorter time and can take them out at the same time.
Look for fish that is fresh. Many stores carry packaged fish that has not been frozen.
If fish is not your thing, you could prepare this recipe using chicken tenders. Just pound them out slightly. They will cook quickly!
I found this Mexican plate at one of the antique malls that we frequent. It still had an original price tag on it that looked like something out of the 70’s! Great find!!
Chile Marinated Mahi Mahi
Yields 4 servings
4 mahi mahi fillets(6 ounces each)
salt and pepper
1/3 cup chile sauce
1/2 sweet onion, sliced into strips
1 serrano, sliced
1 red fresno, sliced
Super Easy! Marinate fish overnight in chile sauce. When ready, season fish lightly with salt and fresh cracked pepper. Preheat 4 tablespoons of oil to medium heat in a large skillet.
Sear fish for 3-4 minutes per side. Remove fish from pan and tent with foil to keep warm. In that same pan, saute onions, garlic and peppers. Serve with rice and curtido. Garnish with lime.
Mexican Red Rice
For Chile Sauce: 4 chile guajillo, new mexico or california. 1 clove garlic. Pinch of Mexican oregano. 1/3 teaspoon cumin. 1 teaspoon knorr chicken bouillon. 1 tablespoon apple cider vinegar. Salt to taste.
Remove the stems and seeds from the chiles. Place in a pot of simmering water. Cook for 7-8 minutes. Remove from heat and let steep. Drain water from chiles and transfer chiles to the blender. Add 1/2 cup fresh water, garlic, oregano, cumin, bouillon, vinegar and salt to taste. Blend on high until smooth and then strain. Cook the chile sauce in a little oil for 5 minutes. Cool before using.
I use this combination of spices for all kinds of meat as well as the seafood.
A quick pickled cabbage, also called curtido. It is popular to serve with pupusas.
For Crispy Battered Fish Tacos, click onto the link!