Monday, June 22, 2009

Fishy...Fishy...Yummy Dishy

So, a fellow blogger with an unusually similar name, recently posted a "reminder recipe". What is a "reminder recipe" you ask? Well, although it was definitely an original recipe of hers, it reminded me how much I love that particular dish and that I hadn't made it for some time. Fish tacos. If you haven't had them, now is the time to try them. Check out her recipe for Coconut Almond Crusted Talapia here http://cinnamonspiceandeverythingnice.blogspot.com/. My recipe is a bit different-I bet the almonds lend a great nutty taste, but have a nut allergy so I don't cook with them. Now, I love the addition of panko bread crumbs that her recipe suggested, in the past I had used corn meal. She also has a slaw recipe instead of plain cabbage, as well as a pico de gallo.
I served the finished fish on corn tortillas with shredded cabbage and cilantro. I topped it off with Costco's mango salsa. Yes, I said I used a pre-prepared product, It's not often but I do. And I like this product.
The side dish is a super yummy bean dish, I call Ranch Beans. If you have the time to soak dried beans, That's my preferred method, but there is an easier method at the bottom of the recipe.
So, thanks Reeni, for reminding me how much I love fish tacos. I hope that others will enjoy our recipes!

COCONUT CRUSTED HALIBUT
1 pound Halibut
1/2 cup coconut
1/2 cup Panko bread crumbs
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs



Preheat oven to 275 degrees. Cut the halibut int pieces. Beat the eggs and dredge the halibut in it. In a pie dish, combine the coconut, panko, and curry powder. Salt pepper the fish and dredge again in the coconut mixture. Place on a parchment lined baking sheet and bake for 15-20 minutes, until tender and flaky.

RANCH BEANS
5 cups water1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
2-3 Bay leaves
salt to taste
chili powder to taste
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies
1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro

Combine 5 cups water and next 7 ingredients in heavy large pot. Gently simmer uncovered over medium-low heat until beans are tender and liquid is reduced enough to cover beans by 1 inch, adding more water if necessary and stirring occasionally, about 2 1/2 hours. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm before serving.)
Garnish beans with cotija cheese, chopped tomato and cilantro.

QUICK METHOD:
Use 4 cans of beans. In a pan sauté the bacon, garlic, and onion until cooked through. Add the beans and warm through. Next add the spices and beer. Cover and bake in a 400 degree oven for 45 minutes. Remove cover and top with cheese. Bake an additional 15 minutes at 350 degrees. Garnish with tomatoes and cilantro and serve.

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