When Deb, Chloe and I decided to cook dinner (or decided that I would cook dinner), we jumped to the conclusion we wanted fish. They picked up some fresh tilapia and ripe avocados downtown, and I got to work. We dressed our corn tortillas with the perfectly cooked fish, a cabbage slaw, creamy slivers of avocado, and of course, a generous amount of the sauce. Let’s just say it was one of those silent/loud meals. Silent meaning no conversation. Loud meaning lots of chewing/loud MMMM groans of satisfaction.
4 filets of a white flakey fish (tilapia, cod, mahi mahi, halibut)
1 small vidalia onion, roughly chopped
1 bunch of cilantro, roughly chop the leaves
2 tbs olive oil
1/4 cup mayo
1 handful cilantro leaves, roughly chop
2 green onions, diced
1/2 cup red cabbage
Put the fish filets in a large plastic bag. Add the onion, the juice of 2 limes, the olive oil, the cilantro leaves and a generous amount of salt. Shake the bag gently, making sure to coat the fish. Marinate the fish for 30 minutes to 3 hours in the fridge.
When ready to cook the fish, preheat the oven to 400 degrees. Heat a little olive oil in a large skillet and bring to a high heat. Remove the filets from the marinade, SAVE THE MARINADE, and pan sear each side for about 3 minutes. Transfer the filets to a casserole/baking dish. Cover the filets with the marinade, onions included, and put in oven. Bake at 400 for about 12 minutes, then turn the heat to broil and broil until the fish starts to brown and get a little crispy. Remove once crisped to your liking.
For the sauce:
Whisk all the ingredients together. Refrigerate until ready to serve.
Thinly slice the cabbage into strips. Toss with lime juice and salt, refrigerate until ready to serve.
Assembly: Warm your corn tortillas in the microwave for about 30 seconds. Top with a good hunk of fish, the slaw, some fresh avocado and a big dollop of the sauce. ENJOY.
fishing 4 compliments