We baked the perfectly seasoned grouper fillets and vegetables for a couple of reasons. Also, by roasting all of this together on a sheet pan, you get the time to throw the slaw ingredients together without having to watch over the fish while it cooks.
Place the sheet pan in the oven and bake for 20-25 min or until the internal temperature of the grouper reaches 145 degrees. While the grouper fillets bake, make the slaw by placing the sliced cabbages, sliced shallot, minced garlic, chopped cilantro lime zest, lime juice, salt and pepper in a large bowl.
This recipe for Seared Halibut Cheeks is a simple, delicious preparation that really highlights the lusciousness of these succulent morsels of fish. Instructions Checklist Step 1 Combine sour cream and 2 tablespoons lime juice.
Step 2 Place a large nonstick skillet over medium heat. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro, jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
Step 4 Heat total shells according to package directions; keep warm. Step 7 Top each tornado shell with 1/4 cup shredded lettuce.
Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture. Top fish with corn salsa; drizzle with the sour cream mixture.
Recipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's Plate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. Using a very sharp, flexible blade, fillet knife, simply cut the cheek away from the head.
And don’t forget, while you’re working on the fish ’s head, that there’s also some good meat to be found in the throat. Like cheeks, throats are sometimes overlooked or ignored, but they also provide a nice piece of tender meat that’s also good for tacos.
That means hard-shell corn tacos, crisp veggies and fried fish. For breading, I prefer using equal amounts of crushed Saltines and all-purpose flour, seasoned with a bit of Cajun spice and some salt and black pepper.
If you heat your oil (canola or peanut) to about 375 degrees and don’t crowd the pan, you’ll get perfectly fried fish in just a few minutes. As soon as the cheeks are golden brown and drained on paper towels, it’s time to assemble your tacos.
As is the case with many recipes, mine for fish cheek tacos should serve as a basis for creating your own version of this tasty entrée. Try soft tacos, grilled fish, and vary the toppings, depending on what’s available locally or seasonally.
Tender grouper cheeks, breaded and fried, in a crisp taco shell. 1 package (or 1.5 cups) shredded cabbage ½-cup coarsely chopped cilantro leaves ¾-cup sour cream 1 tbsp.
6 tomatillos 1 medium white onion 4 ripe Roma (plum) tomatoes 1 cup cilantro leaves 2 ripe Florida avocados ¼-cup olive oil 3 tablespoons red wine vinegar Salt and black pepper to taste Add to contents of mixing bowl, adding the oil, vinegar, salt and pepper as you fold ingredients together with a spatula.
2 cups thinly sliced cabbage 1/4 cup wasabi mayonnaise (store-bought or homemade) 2 tablespoons rice vinegar 4 5-ounce grouper fillets or other firm white fish 3 tablespoons vegetable oil French baguette, sliced Lemon wedges Wasabi microgreens (optional) Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl and let stand for 15 minutes.
Assembly 1 cup diced fresh tomato Cut the fish into 1-inch cubes and toss with the garlic, lime juice, olive oil and jalapeño.
Skewer the marinated fish onto the bamboo skewers and grill uncovered for about 6 minutes total, turning to char evenly on all sides (you may wish to use a grilling screen or basket for the fish, as it may flake, depending on the type of fish). To serve, remove the fish from the skewers by holding a soft taco over the skewer and pulling and then allow your guests to top with the remaining ingredients.
Any moist, white fish may be used for this recipe, i.e. snapper, black cod, rock fish, sea bass, etc. Sauté the zucchini, summer squash, eggplant and bell pepper in olive oil, salt and pepper until soft, then set aside in large bowl.
Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork. Combine the flour, salt, pepper and cayenne in another bowl and mix well.
Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides. When the fish is done on both sides remove it to a paper towel lined platter.
Serves3 Calories Per Serving29.85 500 gm Grouper Flesh 2 tsp Pepper (finely crushed) 2 tbsp Lemon Juice 30 gm Ginger Paste 2 tsp Green Chili Paste Butter Salt to taste Mix all the ingredients to the fish flesh and refrigerate for 1 hour.
This Baa fish tacos recipe serves up fresh mahi coated with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce. Fish tacos are always a hit, but when the fish is dipped in beer batter and fried to a nice golden brown, you just can’t beat it.
The recipe originated in Mexico, but grew popular in Baa, California, hence the name, and is heavily influenced by Mexican cuisine. What I love about Baa fish tacos is the crispness of the fried fish paired with the crunchiness of the slaw and the creamy taco sauce that’s just unbeatable when you put it all together.
If you are unable to measure the temperature, add a droplet of batter to the oil. Dip the fish slices into the batter and get them nicely coated.
Add them to the hot oil and fry the battered fish in batches for 2-3 minutes each, until they are golden brown. Serve the fish onto warmed corn tortillas with crunchy shredded cabbage.
Garnish with avocado, jalapeño slices, fresh chopped cilantro and extra lime juice, if desired. If you need help on how to cut an avocado, my friend and food scientist Jessica Gavin has a great tutorial.
They key is the firmness so the fish doesn’t fall apart during the frying process. Fish tacos have been consumed along coastal Mexico for generations, where fish is abundant and easily served wrapped in tortillas, prepared in numerous ways, with a big variety of topping.
Fish tacos as we know them today grew popular in the 1950s, it is said in either of the Baa cities of Ensenada or San Felipe, which is debatable, though the fare quickly became street food staples. Hot, crispy, delicious and cheaply made, their popularity spread.
Popularity exploded in the United States when Ralph Rubio fell in love with the tacos on a visit to Baa. He loved them so much, he opened his own restaurant in San Diego, California in 1983, called Rubio’s Fresh Mexican Grill (now Rubio’s Coastal Grill), where he served the up along with other wonderful Mexican food.
If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Print Recipe This Baa fish tacos recipe serves up fresh mahi coated with beer batter and fried golden, topped with crunchy slaw and homemade creamy fish taco sauce.
FOR THE FISH TACO SAUCE Whisk all the ingredients together in a small mixing bowl. TO MAKE THE FISH Heat the canola oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil.
Add them to the hot oil and fry them for 2-3 minutes each, until they are golden brown. Serve the fish onto warmed corn tortillas with crunchy shredded cabbage.