We made these last night, and they were a huge success. While definitely not for a romantic evening (garlic, beans, and fish), these are delicious & healthy. These recipes (which have been rewritten and significantly modified) first appeared in this month’s issue of Cooking Light (pg 160, by Lisa Bell). Serves 4.
1/2 cup sliced scallions
1/2 cup chopped cilantro
3 tsps fresh lime juice
1/2 tsp salt
2 or 3 minced garlic cloves
1 tsp cumin
1 tsp coriander
1/2 tsp paprika
1/4 tsp red pepper
1/4 tsp garlic salt
1 1/2 pounds red snapper fillets (approx. 4 fillets)
8 to 10 corn tortillas (6-inch)
- Preheat oven to 425 degrees F.
- While oven preheats, prepare and mix bean salad (below). Set aside.
- Prepare and mix topping ingredients (above). Set aside.
- Mix the first five ingredients for the taco filling in a small bowl. Spray a baking sheet with cooking spray. Place the red snapper fillets skin down on the baking sheet, then smear the spice mixture evenly on the fish.
- Bake fish for 10 minutes or until fish flakes easily. Remove fish from oven slightly before ready (as fish will continue to cook once removed). Set aside.
- Take an empty skillet (preferably an old one), and place on a burner. Set temperature to medium-high. After a minute, add a tortilla. Cook on both sides until the tortilla gets nice and singed (see images). Do this with as many tortillas as you need; note that cooking time speeds up as you go.
- Return to the fish. Shred with fork, removing the skin.
- Assemble tacos by placing shredded fish on tortillas, then add a spoonful of the topping. Serve with bean salad and tortilla chips.
Pinto Bean Salad
3 roma tomatoes, diced
1 diced yellow or orange bell pepper
1 large seeded and diced jalapeno pepper
1/4 cup minced cilantro
2 tbsps lime juice
2 tsps olive oil
1/8 tsp black pepper
1 can pinto beans (we recommend Goya brand), drained and rinsed
Combine all ingredients, mixing well.