Monday, November 16, 2009

Fresh Fish Taco

Asana, according to Wikipedia, is a body position, typically associated with the practice of Yoga, intended primarily to restore and maintain a practitioner's well-being, improve the body's flexibility and vitality, and promote the ability to remain in seated meditation for extended periods.  Saturday, I was very excited to get my (gently used) book of Asanas so I could begin reviewing the form on my current poses and learn new ones. In fact I should probably focus more on Asanas to vent some of the frustration I built up from working with my Nikonosaurus (point and shoot camera). Grrrrr.....No matter what setting I choose for white balance the photos come out blue, pink or yellow. Earlier I was shooting with natural light and was able to change the aperture to around f/2 which gave fairly nice depth of field but the camera automatically focused on the background rather than my soup. I did order a Lowel Ego light so I am anxiously awaiting that. Hopefully it helps
Sunday, my dear husband went fishing with his dad and came home with quite a catch! We decided to make fish tacos and lo and behold I had just bought fish taco seasoning earlier that day. I mixed half a packet with ¼ cup of milk and marinated it for about an hour. I, personally, am not a huge fan of cabbage on my fish tacos. I love tomato, lettuce, cilantro and hummus. It came out as more of a fish quesadilla but I figured it would taste just as good and I was right. 
Fresh Fish Tacos
Serves 2
Printable Recipe

Ingredients

3 white fish fillets
2 whole wheat tortillas
½ packet Simply Organic fish taco seasoning
¼ cup milk
1 lime, juice divided
4 Tbsp cilantro
4 Tbsp hummus
1/8 cup sliced red onion
2 Campari tomatoes
Handful of baby lettuces
EVOO spray

Directions

1. In a medium size bowl whisk the milk and seasoning and add the fish fillets. Turn to coat. Marinate about an hour.


2. Preheat broiler to high. Spray an oblong baking dish with EVOO spray. Place the fillets along the bottom; squeeze half a lime over the top of all the fish and broil for 6 to 7 minutes per side.

3. Chop the cooked fish into small bite size pieces. Spread the hummus on the tortillas. And top with the fish, tomato, onion, lettuce, cilantro and the juice of the other lime half.

4. Fold or wrap tortillas and enjoy with fresh steamed veggies.



0 comments: