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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Black Bass Fish Tacos

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Steve caught a few Black Bass today. While he was filleting them I took a quick trip to the grocery store to pick up the fresh produce to make him Black Bass Fish Tacos for dinner.

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Limes

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Cilantro

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Prep Time: 20 minutes
Cook Time: approx. 8 minutes
Total Time: 28 minutes
Yields: 8 tacos
Equipment: 12-inch cast-iron skillet, 2 large mixing bowls, 1 medium-size mixing bowl, 2 small mixing bowl, Mandolin

Ingredients:
1 box (10-count) of Old El Paso Hint of Lime white corn crunchy taco shells (substitute soft corn tortillas)
1 1/2 pounds of Black Bass fillets (substitute Tilapia fillets)
4 cups of fresh Pico de Gallo (link below for recipe)
4 avocados, pitted and sliced
1/2 head of green cabbage, sliced thin
1 Fresno chili, seeded and minced
2 tablespoons of chili powder
2 tablespoons of Kosher salt
2 teaspoons of freshly ground black pepper
1/4 cup plus 2 tablespoons of cilantro, roughly chopped, extra for garnish
6  limes, 4 juiced, 2 cut into wedges for garnish
2 tablespoons of olive oil
4 tablespoons of butter, unsalted
4 whole garlic cloves

Directions:
Link below for my Pico de Gallo recipe.
Start by making the Pico de Gallo in a large mixing bowl. Transfer to the refrigerator to chill.

In another large mixing bowl, add thinly sliced green cabbage, Fresno chili, and 1/4 cup of roughly chopped cilantro. Transfer to the refrigerator until it’s ready to be dressed. In a small mixing bowl add fresh lime juice, chili powder, Kosher salt, and fresh ground black pepper, mix to combine. Set aside. Dress and toss the slaw right before adding it to the tacos.

In another small bowl add 1 tablespoon of chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of fresh ground black pepper, mix to combine. Season both sides of the fish.

In a large cast-iron skillet over low heat melt butter with olive oil. Add the whole garlic cloves, cook for 1 to 2 minutes. Using a pair of tongs, remove the whole garlic cloves, finely chop the garlic and set aside. Turn the heat up to medium-high, add the fish fillets. If needed cook the fish in two batches, do not overcrowd the pan. Cook for 3 to 5 minutes on the first side then carefully flip them and cook for another 2 to 3 minutes or until light and flakey, golden in color.

Reduce the heat to low, add the finely chopped garlic back into the skillet with 2 tablespoons of finely chopped cilantro and a squeeze of fresh lime juice. Immediately remove the skillet from the heat. Carefully transfer the fish to a large platter.

Next, dress and toss the slaw. Add the sautéed Black Bass to each one of the shells. Top with fresh Chili Lime Slaw, Pico de Gallo, and a slice of avocado. Serve with sprigs of cilantro and lime wedges.

There you have it, my Black Bass Fish Tacos.

Pico De Gallo

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