How I Lost 12.5 Pounds & Regained My Soul

Naked, as in truth, and uncensored, I share my daily quest to survive as a woman and artist, while dealing with the complications of a full life, meddling in politics, loving my children to excess, totally permanently married and on a never-ending diet. While my soul is in constant need of repair and redemption, I struggle to do the right thing. In the meantime, let's all double the love. (Love, not sex, you fool). All posts are copyrighted material.

Wednesday, May 02, 2007

Recipe for Shredded Fish Tacos (Mexican style)

Good morning, my happy little canaries~

Here's some healthy cooked fish for you.:)

Shredded Fish Tacos

Adapted from Patricia Quintana

1 banana leaf (sold dry, in packages, in Asian and Latino markets)
1 pound halibut, grouper or other firm white-fleshed fish, preferably 2 fillets
1 1/2 white onions, chopped
1 teaspoon minced garlic
Salt and freshly ground black pepper
4 tablespoons extra virgin olive oil or butter
1 teaspoon minced serrano or other hot fresh chili
2 cups chopped plum tomato, drained of excess liquid
Corn tortillas
Chopped fresh cilantro leaves.

[My preferred addition, but optional: Red cabbage slaw - see recipe below]

1. Turn on broiler and adjust rack so it is about 4 inches from heat source (alternatively, turn oven to 500 degrees). Line bottom of a pan just large enough to accommodate fish with banana leaf; it is O.K. if leaf hangs over sides a bit. Put fish on leaf and top with about a third of the onion, the garlic, some salt and pepper, a tablespoon oil or butter and 1/3 cup water. Heat on stove top until leaf begins to smoke a bit, then transfer to broiler or oven. Cook until fish is done, 5 to 10 minutes. Set aside to cool.

2. Meanwhile, put remaining butter or oil in a skillet over medium-high heat and add remaining onion, along with chili and salt and pepper. Cook, stirring occasionally, until onion softens and turns golden; when it begins to brown, about 10 minutes later, add tomato and keep stirring and cooking; mixture will be quite dry. When it is saucy, taste and adjust seasoning and reserve about half; shred cooked fish into what remains in pan.

3. Pile fish mixture into tortillas; garnish with cilantro and serve, passing remaining sauce on side.

Yield: 4 servings.

Now I am not a big white fish eater, but I will admit that I did eat fish tacos in a restaurant in Portland (that has since closed) that I actually loved. They served a marinated, red cabbage slaw on top of the fish tacos and offered corn or flour tortillas. Corn are about a third less fattening, but I prefer flour with fish.

Red Cabbage Slaw:

Finely shred 2 cups red cabbage. Add a pinch of salt, 1/2 teaspoon sugar, 1 tablespoon olive oil, 2 tablespoons fresh lime juice. Cover and marinate for at least an hour, turning once or twice. Serve with fish tacos at room temperature.

An alternate use for the red cabbage slaw is to eat it as an appetizer stuffed into pita bread, plain, or topped with tomato salsa, hummus, babaganoush (smoked, pureed eggplant base). It is one of my favorite slaws and doesn't rely on mayonnaise for flavor.

Clark County Diva



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