fish tacos

September 12, 2013

prep time: 20 minutes      total time: 30 minutes     makes 4 servings

ingredients
3/4 lb. firm white fish (tilapia, cod, mahi mahi, etc.)
1/2 lime
1 garlic clove, minced
1/4 tsp cumin
1/4 tsp chili powder
2 T olive oil
salt
pepper
cilantro
6-8 soft corn tortillas
optional toppings: sliced avocado, cheese, corn, salsa, lettuce, sour cream, green onions

directions

  1. place the fish in a baking dish. in a small bowl, combine the garlic, cumin, chili powder, and 1 T of olive oil and squeeze lime half in. season with salt and pepper. stir and pour over the fish, making sure to evenly coat it. refrigerate and let marinate for at least 15 minutes.
  2. warm the tortillas. place individual tortilla on a plate, place a dampened paper towel over it, and heat it for 5-7 seconds in the microwave. do the same with the others.
  3. next, take fish out from refrigerator and cook on medium over the stove in a pan. cook for about 7-10 minutes.
  4. scoop fish out on a plate and break it up into smaller pieces, so it’s easier to be served and divided up into tacos.
  5. create your fish tacos by adding topics of your choice !

source

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easy as baked tilapia

October 16, 2011

prep time:  5 minutes      cook time: 30 minutes      ready in: 35 minutes

ingredients:
4 (4 oz.) tilapia filets
2 tsp butter
ginger
italian seasoning
garlic salt
lightly steamed broccoli, cauliflower, carrots
salt and pepper

directions:

  1. preheat oven to 375 degrees F. grease a 9×13 inch baking dish.
  2. place tilapia filets in the bottom of baking dish and dot with butter. season with italian seasoning, garlic salt and pepper. arrange vegetables around/on top of the fish and season with salt and pepper.
  3. cover the dish and bake for 25 to 30 minutes until vegetables are tender and fish flakes easily with a fork.

source

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prep time (and total time): 50 minutes       servings: 4

ingredients
1 small lime
1 T vegetable oil
1 large red bell pepper, chopped into small pieces
1 onion
1.5 T minced peeled fresh ginger
2.5 tsp curry paste
1 13-oz. can unsweetened coconut milk
3-4 tilapia fillets, cut into 1.5 inch chunks
9 peeled deveined large shrimp, cut into small chunks
2 T sugar
1 green onion
chopped fresh basil
chopped fresh cilantro

directions

  1. squeeze lime and set aside.
  2. heat vegetable oil in large saucepan over medium-high heat. add chopped red bell pepper, onion, and ginger. saute until peppers and onions are tender, about 5 minutes.
  3. stir in curry paste, coconut milk, and lime juice. add in sugar and green onion too.
  4. simmer gently, stirring often, about 5 minutes.
  5. sprinkle fish and shrimp with salt and pepper. then add fish to curry sauce first before shrimp.
  6. return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5-6 minutes. season to taste with salt and pepper.
  7. gently stir in cilantro and basil.
  8. serve over rice.

sources – bon appetit, april 2011 and yahoo

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