I think the freshness of the fish made this dish muy excellente. But I’m sure the recipe played a big part as well.
My favorite part of the recipe was probably the slaw – it was not to mayonaissey and creamy and I used arugula instead of cabbage which made it feel more gourmet and refined (arugula does that to everything, I think). I’ll definitely be making this again and again!
Serves 2 very hungry men or about 3-4 normal hungry people
- About 4 cups of arugula
- 2-3 green onions, thinly sliced
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 1 Tbsp of lime juice
- 2 Tbsp mayonnaise
- Honey to taste
- Salt and pepper
- 1 ½ lb to 2 lbs of tilapia, catfish, sole, snapper or whatever the men caught that day :P
- 1/3 cup flour
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp smoked paprika
- 2 Tbsp of vegetable oil
- Cilantro, avocado, lime wedges (we didn’t use salsa or cheese because the flavor was great without it)
- Whisk the lime, garlic, and mayo together. Set aside.
- Mix the flour, salt, pepper, and paprika together. Season with salt and pepper to taste. Add a little sugar or honey if desired.
- Heat a heavy (cast iron) pan over medium high heat. Dredge the fish in the flour mixture. Add oil to pan and heat until shimmery. Add fish to pan. Cook about 2 minutes on each side, flipping once.
- Heat tortillas in another pan.
- Toss the green onions, jalapeno, and arugula with the mayo mixture and serve with fish on tortillas. Garnish with cilantro, avocado, and lime juice.
Recipe borrowed from: http://www.thekitchn.com/