Fish tacos: fantastically flavorful, easy to make, and just as easy to vary in flavor using either your choice or a combination of the “simple to exciting!” ingredients you see below – or whatever you want to suit your imagination and taste.
I’ve laid down a couple fish recipes lately and have another that I’ll put up soon. But first, I got the fish/fishing story you see below from a darn good friend I served with in the Navy it seems like lifetimes ago. Bill Fleming was – and still is – the real deal as both a river boat gunner in Vietnam and savvy intelligence officer both at sea on carriers and on land in Washington DC. We got a lot done together in DC while, at the same time, having our good share of laughs.
Bill posted this story on Facebook a few weekends ago. I got a good smile out of it and hope you do too.
Introduction: With nothing planned for lunch, our Lord provides, I’ve always been told. So, in pictures, this is how my (recent) Sunday of culinary experiences unfolded.
It all started about 6:00 A. M., much darker than it appears. The lonely dock became my church, sort of, with a congregation of one this morn. That’s the moon shining overhead, not the sun! I plugged for bass and jigged for crappie, turning up one undersized specimen, released to grow some more.
Last post showed how to cook a whole fish on the stove, which is a technique I just recently learned – and like very much for its terrific flavor and because it makes the most of the fish by reducing the loss of meat that takes place when fish is filleted (removed from the bone while the fish is raw). But since filleted fish is most available on the market, especially in our U.S. grocery stores, making these quick and easy fish tacos is a great way to make a complete and fantastically flavorful meal with a good piece of fish fillet.
Here’s what you need for ingredients to make quick and easy fish tacos.
Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe. Read more »
Just a few weeks ago one of my sons and I went fishing for black sea bass out of Falmouth, Massachusetts. When we got back, I commented to our boat captain as he cleaned our catch about the amount of waste that went into filleting the fish. The boat captain the next slip down heard my comment and mentioned that we Americans are about the only culture that fillets fish. Most everyone else cooks their fish whole. That captain, Capt. Willy Hatch, who runs Machaca Charters, then told me that he particularly likes to coat the fish skin with a dry rub, meaning dried herbs and spices, and then cook the fish, with just the head removed, in hot oil, which essentially steams the fish from the inside out in its own juices. Capt. Willy, great guy, then prepared two fish exactly the way I needed to cook them whole as shown in the picture below.
Last two posts showed how to cook corn on the stove and in the microwave oven. Easy. Here’s a great way to combine the crisp sweetness of corn with bell pepper (I like using red, yellow, or orange bell pepper for this because they’re sweeter and more flavorful than green bell peppers), onion, garlic, and cilantro. Terrific combination!
Here’s what you need to make this crisp corn and bell pepper salad for 3-4 people.
Click any picture on this page for a complete, easy to follow step-by-step picture book recipe. Read more »
Aside from being incredibly quick and easy, cooking corn in the microwave oven as shown in the picture book recipe you can get here is probably the best way both to maximize corn’s flavor and nutritional value as the corn cooks inside its own husk.
Here’s what you need to cook corn on the cob in the microwave oven.
Here’s all you need.
Last post showed how to make pistachio pesto, which is just a more nutty variation on basil pesto. I call basil pesto “summer butter”. It’s always in my fridge, and I use it regularly on pasta and grains, as a sandwich spread, with freshly cooked or uncooked vegetables (you’ve gotta’ check it out on corn on the cob), freshly cooked fish or chicken – just about anything. Great stuff!
Here are the ingredients and…
If you like pistachios and basil or are already a big fan of pesto, you’ll love this recipe. As I mention on the first page of the step-by-step picture book recipe shown below you can get by clicking any picture on this page,…
Summer’s rippin’ to an end. Kids’ll be back to school soon. Here’s another easy way to help encourage their independence in the kitchen. My then 10-year-old daughter showed me how to make this quick and easy tortilla pizza that kids can make on their own safely for either a snack, lunch, or dinner.
Here’s all you need to make a tortilla pizza that takes about 1 minute prep time and about 45 seconds to cook in the microwave oven. Read more »