I think I have finally made my decision.
There was a little back and forth over the years, but in the end … if I could take only one food to the moon … it would be this. Fish tacos.
I know, it’s a bit of a cheat. Because fish tacos just wouldn’t be fish tacos without some tantalizing accoutrements. So, into my rocket ship I would also have to take: fresh jalapenos, red cabbage slaw, pickles and guacamole all wrapped up into toasty warm corn tortillas.
I will squeeze fresh lime juice over it all, right before take off.
Ok, back to Earth. I like to serve this with a couple of toppings and call it a night. Of course it would be great with rice and beans, but I’d rather keep it simple (and save my rice and beans card for another night.)
Please, look at this as more of a technique than a recipe. Instead of Mexican seasoning, try a clove of minced garlic and sea salt, simply salt & pepper, or add any other flavors that appeal to you that day! And this just came to mind. These would be delicious with Southwestern Cilantro-Lime Dressing.
For four (2 adults, 2 kids)
1 pound of white fish, cut into 1 inch pieces (Cod, Halibut, my new favorite – Turbot)
2T olive oil
2T lime juice (or lemon)
1-2T mexican seasoning (or seasoning of choice)
topping ideas: quick red cabbage slaw, 5-minute guacamole, pickles (I like Bubbies brand old-fashioned fermented pickles for the probiotics), fresh jalapenos, Southwestern cilantro lime dressing
1. Toss fish with the oil and lime juice. Add seasonings.
2. Add to a hot pan (heated over medium) and saute until cooked through (about 5 minutes). Gently move the fish around in the pan a couple of times (sometimes I cover the pan so that it can heat through more quickly without me having to scramble the fish around too much).
3. Serve with warm tortillas and toppings.