Fish Tacos

09/24/2013

Image and video hosting by TinyPic

Image and video hosting by TinyPic

On Sunday night, we hosted an Autumnal Equinox potluck gathering. The equinox is symbolic in that it is the midway between the solstices, or the high and low points of the year. Although the days are getting shorter, in Florida fall gardens are planted and citrus ripens. Thus, despite the lessening of light, I like to think that we’re on the upswing here.

Our foodie friends brought fabulous dishes, as always. Braised cabbage, fennel and prosciutto, homemade guacamole, and fish dip were the starters and sides. For the entree, our fisherman friend Jason made fish tacos from the fish he caught. Vermilion Snapper, Saucereye Porgie, and Gray Triggerfish were what was on the menu.

Ingredients (to serve four, not eighteen, which was what we had):

1 lb flaky white fish
2 t olive oil
1 T Everglades all-purpose seasoning
1/2 c chopped tomatoes
1 c chopped red cabbage
1/2 c sharp cheddar
1/2 c onions
8 tortillas
S&P
1 can chipotle peppers in adobo sauce
1 c Thousand Island dressing

Instructions:

First, chop the veggie toppings and set aside. Next make the sauce. Chop the chipotle peppers and combine with the Thousand Island dressing. Set aside.

Finally, prepare the fish. After patting dry the fillets, put the seasoning on the fish. Sprinkle with salt and pepper. Heat a large skillet over medium-high heat. (We put the skillet on the grill outside, since pan-frying fish can really smell up a house.) Put the oil in the skillet. After about a minute or so, add the fillet to the hot oil. Grill about 5-7 minutes on each side, or until the fish is flaky and cooked all the way through.

Heat the tortillas. Your guests can build their tacos in preference to their taste. Guacamole, or even just fresh avocado slices, are great on it as well. Serve with chilled white wine or a crisp beer, and good friends.

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