Wednesday, January 13, 2010


This is one of our favorite meals hands down!  The sauce is delicious and really is the show stopper in this dish.  The sauce has a little kick so for young children we replace it with ranch dressing.  The cilantro lime rice is a perfect side to this meal!

A bag of frozen fried fish (we used Gordons crispy battered fish fillets)
*or prepare your own fresh fish any way you'd like, see below
1/2 cup plain yogurt or sour cream (we like sour cream better)
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 package small tortillas
1 bag coleslaw mix

To make white sauce: In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Add jalapeno, capers, oregano, cumin, dill, and cayenne.  Refrigerate until ready to use.  I usually make it a couple hours in advance so the flavors can mix together.

Cook fish in the oven according to package.  Place fish in a tortilla, and top with coleslaw mix and white sauce.

Cilantro Lime Rice:

Use your own fish!  Prepare your fresh catch any way you like it, grilled, blackened, broiled or try the fry recipe below:

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions

To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.

Heat oil in deep-fryer to 375 degrees F.
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels.

Recipe from:

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