Sassy Mexi Fish!!!

So, I was intrigued by the ingredients in this recipe!!  It looked kinda strange…and because of what we had available, instead of getting fresh red snapper like the recipe called for, we had to get some frozen fish that I had never heard of.   On top of that, the directions weren’t perfectly clear.   I was a little excited to try it, but mostly not expecting much because of those things.  HA!  Boy, were those thoughts dumb!!!  This was dang delicious, and the flavors were so FANTASTIC, things I never would have thought to put together and they make a beautiful blend of flavor that makes your taste buds very happy, happy, happy.  I wish I could describe to you the wonderful uniqueness of it…but it’s one of those things where words just fail you ;P  So please…try it out and let me know how you like it!!! 😉

Mexi Fish 5

So, here’s what you need:

  • 4 fillets of your favorite white fish, or red snapper (about 24 oz of fish)
  • 2 Tbsp lime juice
  • 2 Tbsp coconut oil (may need more)
  • 2 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 onion, diced
  • 1 Tbsp cilantro, fresh chopped or paste
  • Salt to taste (about 1 tsp)
  • 1 tsp cinnamon
  • 1 tsp red pepper flakes
  • 1 Avocado, sliced

“Cinnamon?!” you say?  Yes you read that right!!! It’s FANTASTIC!

Note:  This takes some “marinating” of a sort so be ready to do one quick step a couple of hours before!!

And here’s how you do it 🙂

  1. Lay out your fish fillets on a cookie sheet or plate, and rub with lime juice.  Let it sit in the fridge for several hours.  (Two confessions…first, I didn’t measure the lime juice…I had a bottle of it and I just doused the fillets haha.  Second…mine ended up sitting in the fridge covered in lime for 24 hours…sometimes things just don’t go as planned.  But it turned out great because it caused that lime flavor to be rich throughout every bite of fish.  YUMMY!)
  2. Preheat your oven to 350 degrees, and oil a baking dish.  Set aside.
  3. Melt about a Tablespoon of coconut oil in a saute pan over high heat.  Toss in your fish for a second and get a nice little sear, or at least so it’s starting to get some color.  Transfer it to your baking dish.
  4. Add your remaining Tbsp of coconut oil to the pan.  Saute your onions until beginning to turn translucent.  Make sure you scrape up all the bits of browned goodness the fish left behind.  Add your garlic and cook about 30 seconds longer.
  5. Add the rest of your ingredients except the avocado, along with one last squeeze of lime.  Stir it up, bring to a boil, then turn down and simmer until it reduces and looks like the tomatoes are starting to break down.
  6. Spoon the sauce over the waiting fish fillets, and put it in the oven until done.  The amount of time is going to differ depending on what kind of fish you got, and how thick the fillets are.  The original recipe says it will take 25 minutes, mine probably took closer to 15 because of how thin the fillets were.  Basically you just want to cook it until it flakes easily with a fork 🙂
  7. Top with avocado slices.  First I just did this to make it look pretty.  Then I ate a bite with the avocado…and knew that this recipe should never be made without it!!  It works beautifully 🙂  Please enjoy!! 😀

A recipe in pictures:

Mexi Fish 1Saute your onions.  Look at those wonderful crusty bits left over from the fish!!!  I was so excited to scrape up those little pieces of heavenly flavor!!!

Mexi Fish 2Add everything else and watch the sauce simmer away!!!

Mexi Fish 3Top your fish with that wonderful sauce!!!

Mexi Fish 4Top with avocado, and a slice of lime if you want!!!

Mexi Fish 6Admire how pretty it is!!!  (Don’t those roasted veggies in the background look delicious too?!  Well, they were…be watching for that recipe soon!!)

 

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