Fish Tacos

While camping in northern California last week we went fishing in the ocean with my professional fisherman brother-in-law. I am proud to report that I caught my very first fish- a giant rock fish! Nate then caught 4, and I caught another, meaning we brought home over 12 filets of fish. Now, I'd say that's a successful fishing trip!

However, I'd never really cooked fish before. (except once last month and it turned out... fishy....)

So Friday we decided to brave the new, and master the art of the ever popular Fish Taco.

And, we were pretty darn successful if I do say so myself.

Delicious Fish Tacos

2 lb fish (we used rock fish, original recipe said Talapia)
2 eggs whisked
2 cups panko bread crumbs
2 tsp. paprika
1 tsp. thyme
1 tsp. oregano
1 tsp. salt
2 Tbs. canola oil
Vegetable oil
Tortillas

Cube the rinsed fish, and coat the cubes with the whisked egg (make sure each piece is completely coated, in order for the panko to stick). In a big ziplock bag combine the bread crumbs, paprika, thyme, oregano, salt and canola oil. (we also threw in a small amount of parmesan cheese-because why not?) Add the egg-coated fish, seal the bag, and shake to your hearts content. Each portion of fish should be coated in the mixture. Fry the fish cubes, a few at a time, in vegetable oil in a skillet on the stove. Fish and coating will turn a golden brown when done. Remove fish, and cook until all your fish portions have been cooked.

Serve on warm tortillas with pico de gallo, and cilantro lime rice.

Recipe adapted from here. 


Pico de Gallo

For the pico we were lucky enough to use tomatoes from our garden, and jalepenos from the local farmers market. I may be a little biased here, but this is a great recipe for any fresh tomatoes you have lying around!

3 large Roma tomatoes (chopped)
1 cup onion (chopped)
2 Jalepeno peppers (chopped)
1/2 cup cilantro (chopped)
1/2 tsp. salt
1/2 of a fresh lime (juiced)

Chop. Chop. Chop. I removed the seeds from the jalepenos- but if you like more of a kick leave them in! Once everything is chopped combine it into a bowl, and stir it all together. Add pepper to taste. Chill the pico before serving.

Note: The pico gets even better after a day. Keep it in the fridge and see what I mean!

Recipe adapted from here. 


Cilantro Lime Rice

I've made this rice a couple times now, and every time it's a hit!

1 cup and 1 tsp white long grain rice
1 cup water
1 cup chicken broth
1 clove garlic (chopped)
1 tsp butter or margarine
2 tsp sugar
1Tbs fresh lime juice
3 Tbs cilantro (chopped)

Add rice, chicken broth, water, garlic and butter to a rice cooker. Cook until tender. Once rice is done cooking fluff the rice with lime juice, cilantro and sugar. This rice is a must for any taco night, but the lime works especially well the fish tacos.

Recipe adapted from here. 


Enjoy!