1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 pound cod or tilapia fillets
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely
Season fish with lime juice, salt and pepper. Cook fish on stove until white and flaky. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Top with cabbage, cilantro, or other desired topping. Great with mango salsa.
These fish tacos are to die for.
3 (12 inch) untreated cedar planks
1/3 cup vegetable oil
1 1/2 tablespoons rice vinegar
1 teaspoon sesame oil
1/3 cup soy sauce
1/4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic
2 (2 pound) salmon fillets, skin removed
Soak the cedar planks for at least 12 hours in water.
In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
This is another recipe from Emily George. We don’t currently have an outdoor grill, but this is a great one to keep on hand for the future!
3 T honey
3 T soy sauce
3 T balsamic vinegar
1 t ginger (fresh or dried)
1 clove garlic
2 t olive oil
4 mahi mahi fillets
salt and pepper to taste
1 T vegetable oil
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
I found this recipe on All Recipes – it was definitely a hit. So flavorful. We love fish too and this added some variety to our fish meals.
I usually serve with green beans and oven roasted potatoes.
3-4 tilapia fillets
juice from 1 lemon
3 -4 Tbs butter
1 clove garlic
salt & pepper to taste
Place tilapia in baking dish and top with remaining ingredients. Bake at 350 for 30 – 45 minutes or until white & flaky.
This dish is great with mushroom & leek risotto and goat cheese medallions.