Well, if you are Catholic, its Lent and you know what that means: no-meat Fridays!!! (There is a hilarious joke in 30 Rock about this being because the Pope owns Long John Silvers) So that basically means cheese pizza or fish. Growing up, my mom HATED fish with a passion; so it was mostly the pizza option. Rob grew up eating fish and is helping me get used to it.
I think I am really starting to work out the kinds of fish and preparations that I like. I definitely prefer a firmer fish texture and I like it with a good crust to provide a nice textural contrast. I’ve found that a good pan sear or grilled works really well to create that texture. As far as the types of fish, I find that salmon tends to be a little too flaky, along with some white fish.
Interestingly, blue fish came as a bit of a surprise. It’s generally regarded as an oily, lower quality fish. Rob loves it, he grew up eating it and jumps at it whenever he sees it at the store. Unfortunately for any West Coast readers, blue fish can be very hard find outside of the East Coast, as its native to the Atlantic. What’s really nice about it for me is that it seers really well and its not a very thick filet so it cooks quickly and easily.
As for flavors, Rob generally likes to go easy on fish. Trying to over spice or flavor could just really clash with the natural flavor. We went with what is basically a lighter version of our faijta spice mix. By lighter, I mean relatively light dusting of the mix to give the fish a subtle natural flavor. The rest of the toppings focused on light options that compliment fish and provide some freshness. I decided on things like chipotle crema, pineapple-mango salsa, and avocado. A bit of a confession though, I bought the salsa at the store. It made the whole meal a lot easier and I just did not feel like dicing everything.
Next up on my fish journey is likely to be a fried fish tacos. I ate these before in California but never made anything like them, so I am pretty excited. Stay tuned for more.
Blue Fish Tacos
- 1 Blue Fish filleted
- 1/2 Tbs Cumin
- 1/4 Tbs Chipotle Powder
- 1/4 Tbs Ancho Powder
- 1/2 Tsp Oregano
- 1/4 Tsp Garlic Powder
- 1/4 Cup Avocado Oil or other high smoke point
- 1/2 Cup Sour Cream
- 2 Limes zested and juiced
- 1 Tbs Adobo Sauce
- 1/2 Cup Mango Diced
- 1/2 Cup Pineapple Diced
- 1/2 Jalapeno finely diced
- 1/4 Red Onion finely diced
- 1 Avocado sliced to top
- Cotija Cheese for topping
- Corn Tortillas
- Salt & Pepper to taste
- Combine all of the spices and salt/pepper.
- Preheat a skillet or griddle over high medium-high heat (8 of 10).
- Coat the fish in the avocado oil and then cover evenly in the spice blend.
- When the pan is really hot, cook the fish meat side down for about 4 minutes.
- Flip the fish and cook for another 1-2 minutes on the skin side (this makes it easy to peel the skin off).
- To make the salsa, combine the mango, pineapple, jalapeno, red onion, the lime zest, and half the lime juice.
- To make the crema, combine the sour cream, adobo sauce, and the remain half of the lime juice in a food processor and blend until combined and smooth.