Category: Fish

Super Blurry Don't Even Get Me Started Blackened Fish Taco Salad with Cilantro Lime Dressing.

6/17/2012

Hi Guys!

I broke my craptastic camera.
It sucked for an hour until I could run out and buy a new one.
And with my new cool, fantastic camera, I took a ton of food pictures.
A ton!
A ton, a ton, a ton.

And I went to download the pictures.

Guess what.

Every

single

picture

came
out
blurry.
Every.
One!

See this blurry picture? It's supposed to be of the fixins for the Blackened Fish Taco Salad.
But can you even read "Cajun Seasoning" on that orange spice shaker to the left?

So today's post will still be about the super healthy, tasty Blackened Fish Taco Salad with Cilantro Lime Dressing
except you will want to read quickly cuz these pictures will make you dizzy!

So this is the end result of lots of chopping but very little cooking.

And really the steps are
so easy to get here.
You just have to get through the next few
Twilight Zone pictures.

Now I used fresh corn off the cob and roasted it in a pan and canola oil to get a good smoky flavor.

And then I chopped up all my vegetables. Chop, chop, chop. Still chopping, just a minute. Chop, chop.

Hello crappy, blurry chopped up veggies!
You guys look so.......fuzzy.
All that chopping and this is the best picture I can come up with???
By the way, did I mention I returned that ##&$%**# camera? After googling it of course and seeing the reviews from users that stated it takes "blurry close-up pictures." *sigh*

So anyway, moving on from my blurry picture depression, here's the fixins for the super easy Cilantro Lime Dressing that you can use over the salad and fish.

And it is fantastic!

Chop up a garlic clove and some cilantro and mix everything together with some honey, white vinegar, olive oil. and lime juice....that easy!

That is the Cilantro Lime Dressing by the way.

Didn't want ya to think it's the garbage bowl or something.

So anyway, take your fish...I used tilapia...and season it with Cajun Seasoning or Blackened Seasoning and cook it in a pan for 4-5 minutes each side until done.

Looking yummy, yes?

So set everything out so each person can assemble their own salad.

Put your salad fixins on your plate.....

Add your fish....

Take what you think is a beautiful close-up picture...

And then take a really close-up one and hope your readers can taste the deliciousness of this Cilantro Lime Dressing through the lens...

And then eat it.
The end.

Seriously, I'd show you more pictures but I don't want to torture you.
Quite honestly though, this Blackened Fish Taco Salad with that Cilantro Lime Dressing was extremely refreshing and tasty.
That dressing drizzled over the fish and salad was the real kicker here. The X-Factor so-to-speak.

Blackened Fish Taco Salad With Cilantro Lime Dressing
Recipe from Aggie's Kitchen www.aggieskitchen.com
Check out her website, it’s fabulous.
Courtesy www.turnkeyqualitycars.com

Ingredients
any firm white fish (mahi, tilapia, grouper)

Chef Prudhomme's Blackened Redfish Magic seasoning

romaine, torn

tomatoes, chopped

red onion, sliced or chopped

jalapeno, sliced

avocado, chopped

corn

Heat nonstick skillet over medium high heat. Pat fish fillet with dry paper towel, then season liberally with seasoning. Add a teaspoon or two of light oil to skillet (or nonstick spray), then gently add fish to pan. Cook for approximately 3-4 minutes, until bottom layer of fish is cooked and looks "white". Gently turn fish and cook for another 3-4 minutes or until fish is completely cooked through and flaky. Assemble salad, top with fish and Cilantro Lime Dressing and enjoy.

Cilantro Lime Dressing
1/4 cup of lime juice and white vinegar combined (1-2 limes, juiced plus white vinegar)

1/2 -3/4 cup light oil (I use grapeseed oil, but light olive oil, vegetable oil or canola oil would be great)

1 garlic clove

1 tablespoon of honey

1 bunch of cilantro

Combine all ingredients in blender or food processor. Store in airtight container or jar in refrigerator for up to 1 week.

salt and pepper to taste

So anyway, I hope you kind-of, sort-of got the deliciousness of this
Fish Salad.

You know, browsing through all those blurry pictures on my computer, it suddenly occurred to me all those blurry pictures started looking like this...

tasteofhome.com

LEMON CAKE!!!

SERIOUSLY!!!!

Bet THAT just made you hungry :):):)!!!!

Okay, catch ya'll later!!
Have a great Sunday!!

Fish Tacos For Everyone!!!

5/18/2012

So I have figured out that fish tacos are a newer thing, right?
Many people know about them and eat them wholeheartedly.

But other people are all like "Ewwwwww."

I'm only basing the "Ewwww" reaction on two people though.
Who shall remain nameless.

By the way, have I ever introduced you to my mother and mother-in-law?

Just wonderin'.

For no particular fish taco reason.

The Noble Fish Taco
From The North Coast Journal, Humboldt Co, CA (July 14, 2011)
There is no middle of the road with fish tacos. People who haven’t tried one furrow their collective brow at the idea. “Fish? In a taco?” Those who have tasted the truth revel in the delight that is the perfect fish taco. They tend to be gloriously dogmatic in their conviction that we should all eat them every day. If you’re one of the unconvinced you owe it to yourself to keep trying. Find (or create) one that is true to the external form and underlying romance that is the fish taco.

Okay, here's the scoop on the fish tacos I made...
They are gooood!!

Look!!!!

Oh crap. Wait.

That's the carrot cake I picked up at New Pioneer...wait a minute here....

Okay,

these are the fish tacos,

but it's hard to see the fish.

There!!

Now you can see the fish!

It was yummy too; coated in cayenne and corn meal and healthily baked in the oven instead of deep fat frying...yum!

This was a menu of Fish Tacos that included toppings of:
1. Coleslaw
2. Creamy Remoulade Sauce
3. Roasted Corn, Pepper and Black Bean Salsa

Ima just link to Paula Deen's Recipes here for you to print out instead of me a-cuttin' and a-pastin' at the end
this time, k?

Click on the links below for the full recipes...
Here's the Fish Tacos, Remoulade and Coleslaw recipes

Here's the Roasted Corn, Pepper, and Black Bean Salsa Recipe

I must profess, I took very few pictures. Crap.
Oh, stop your clapping and hollering and jumping up and down... it's embarassing. For me.

So my fish pictures consist of the cornmeal and cajun seasoning mixed together.

And the sliced Tilapia
(I used Tilapia instead of Catfish) thrown in.

Aaaaaand now we have the baked fish in the taco.

Yup, that's it.

That's all the pictures I have of that arduous process.

Hmm, I must have been hanging with a yittle tiny baby named Little Boy Blue or been socializing with guests more than taking pictures eh?

And these are the fixins for the coleslaw.

Now this coleslaw has no mayo in it.

It's super light and crunchy.

Hey, when I just typed "crunchy", this song just popped in my head.....Weird.

Moving on,
mix the coleslaw mix, red onions, radishes and cilantro together in a bowl.
In a separate bowl, whisk the lime juice, honey and salt and pepper.
Add to the coleslaw and toss. This smells wonderful by the way.

Looks nice and light and healthy eh?

Maybe that's how Olivia Newton John stayed so skinny, she probably ate lots of light coleslaw.

On fish tacos.

Let's move on to the Roasted Corn, Pepper, and Black Bean Salsa.

Oh my, this side or topping was such a nice complement to the crunchiness of the Olivia Newton John Coleslaw and the crunchy taco shells.

So line a baking sheet with aluminum foil.

Halve the roma tomatoes and the Poblano peppers. Place the halved tomatoes and peppers on the baking sheet. Spread the corn out amongst the peppers.

And then bake until the vegetables look blistered, about 20 minutes.

And here's what they look like roasted.

Oh it smells so good...those peppers, tomatoes and roasted corn...

Mmmm, serious good aroma.

So put those peppers in a plastic resealable bag and let stand for 10 minutes to loosen the skin.

Then take your kinfe and gently scrape back the skin so that all you have is the yummy smoky peppers.

So chop up the roasted tomatoes and peppers.

Add to the roasted corn along with olive oil, chopped green onions, black beans, garlic, lime juice and salt and pepper.

OH! I almost forgot...the Creamy Remoulade Sauce! Now all this is, is sour cream, minced garlic, green onions minced, Dijon mustard, lemon juice and fresh dill. That's all! This is fantastic! So make that up real quick.
Look at that freshly chopped dill, don't ya love it!

So let's put our fish tacos together shall we?

Start with the fish that was lightly coated and baked in that cornmeal and cajun seasoning.

Let's add some
Olivia Newton John Coleslaw.

Oh by the way, out of respect to sweet Olivia, please don't play B-17. It's kind of painful for her. So if you are ever at a diner/bar with a jukebox, have some consideration.

Now, we're gonna add that Roasted Corn, Pepper and Black Bean Salsa.

Startin' to look tasty, yes?

Well, there's one more thing we have to add...

Noooo. Not a big ugly man hand. Thankyouverymuch.

We're adding that Creamy Remoulade Sauce. Yes we are.

And then we is a-gonna dig into that crunchy yumminess with our mouths. Here goes.

Now did you really think I was going to show you a picture of me with that big honking taco and the fillings all slurped and dribbling down my chin?

Well, I thought about it but decided against it :)

So these are my final thoughts on these
Paula Deen Fish Tacos with all the fixins.

THUMBS

UP!!!

SCRUMPTIOUS I WOULD EVEN SAY.

Oh, be careful, don't overbake the fish.
Angie has a little problem with that one but I'm a-workin' on it.

Okay, that's about it for today

boys and girls!!!

Have a good Friday!

Enjoy the bee-u-tiful weather!!

Talk at ya soon!!!

Super Blurry Don't Even Get Me Started Blackened Fish Taco Salad with Cilantro Lime Dressing.

Fish Tacos For Everyone!!!

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