Tag: fish
Tilapia Tacos
Tilapia Tacos
This is a real simple fish taco recipe that takes almost no time to make. I used tilapia for this recipe, but you can use cod, red snapper, mahi-mahi, salmon, catfish, among many other types of fish. The only topping that doesn’t go with fish tacos is cheese, so avoid that combo at all cost.
Ingredients
- 1 lb tilapia fillets cut into chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 4 garlic cloves minced
- 1 tsp paprika
- 1 tsp mexican oregano
- 2 tbsp olive oil
- 2 tsp lime juice
Taco Toppings
- white onion/cilantro/green onion mix
- pickled red onion
- pickled jalapeños
- real Mexican sour cream
- lime wedges
Instructions
- Cut tilapia into chunks. Marinate with garlic, paprika, Mexican oregano, lime juice, salt, pepper, and 1 tbsp of olive oil for 15 minutes.
- Heat up olive l in a sauté pan over medium high heat. Sauté the tilapia for 8-10 minutes until the fish is cooked all of the way through.
- Serve the tacos with white onion/cilantro/green onion mix, pickled red onion, pickled jalapeños, real Mexican sour cream, and lime wedges.
Pinangat na Pompano
Pinangat na Pompano
In Filipino cuisine, pinangat means to poach in tomatoes and some sort of sour fruit like tamarind or calamansi. In this recipe, I poach whole pompanos. Pompanos are a buttery fish with skin instead of scales. Pompano happens to be great for poaching and is fairly inexpensive. Each of these pompano that I used cost about $4. 1 whole fish is considered a serving. Other fish you can use for this recipe include whole tilapia, snapper, or catfish.
Equipment
- Large sauce pan
Ingredients
- 2 whole pompano cleaned and gutted
- salt and pepper to taste
- 1 tbsp vegetable oil
- 1 medium white onion diced
- 4 garlic cloves minced
- 1 inch piece of ginger minced
- 2 roma tomatoes chopped
- 1 tbsp fish sauce
- 2 cups water
- 1 tbsp tamarind juice
Instructions
- Have your fish monger clean and gut your pompanos if your’e afraid to do so yourself. Wash inside and out. Season all sides with salt and pepper.
- Heat up cooking oil in a large sauce pan over medium high heat. Add in the onions, garlic, and ginger. Sauté for 4 minutes.
- Stir in the tomatoes. Continue to cook as they start to release their juices. Then add in the fish sauce. Cook for 1 more minute.
- Add water and bring to a boil for 3 minutes 8ntil the tomatoes are softened.
- Stir in the tamarind juice.
- Add in the pompanos, making sure that they are in a single layer and not overlapping each other.
- Lower the heat to medium low, cover, and simmer for 15 minutes, letting the juices reduce.
- Season with more salt and pepper. Serve with steamed rice.
Tilapia wrapped in Banana Leaf
Tilapia wrapped in Banana Leaf
Next to making rice in an Instant Pot, this might be the simplest recipe on Stonedsoup.net. Baking or steaming fish in banana leaves is a very common preparation of fish fillets in coastal Mexico. Having the fish wrapped in banana leaves gives the fish a flavorful herbal taste. You probably won’t be able to find banana leaves in a regular grocery store. My local asian market sells them for really cheap in the produce department. They also have them frozen. When using banana leaves, they need to be washed then quickly roasted in the oven for 2 minutes to loosen then up. This is a very versatile dish. You don’t have to use tilapia. Snapper, rock fish, cod, grouper, barramundi, or mahi-mahi will all turn out great wrapped in a banana leaf. Just remember that if you have thicker fillets of fish, increase the cooking time.
Ingredients
- 6-8 oz tilapia fillet
- 1 banana leaf 8″x10″
- lime juice
- salt, pepper, and garlic powder to taste
- tomato thinly sliced
- serrano pepper thinly sliced
- cilantro roughly chopped
Instructions
- Wash your banana leaf. Heat in a 400 degree oven for 2 minutes to make pliable. Put a tilapia fillet in the center of the leaf. squeeze lime juice over the fillet. Season wth salt, pepper, and garlic powder. Put 3 slices of tomato and saran pepper over the fillet. Sprinkle with chopped cilantro.
- Wrap up the fish in the banana leaf.
- Place the banana leaf wrapped tilapia on a piece of tin foil on a baking sheet. Bake in your 400 degree preheated oven for 15 minutes. Let rest for 5 minutes before opening the banana leaf.
- Serve in the banana leaf with a side of Mexican style white rice.
