A Recycled Orange Roughy Recipe

Orange Roughy was one of my favorite fish to eat. I loved how there was never a real fishy taste to it. Unfortunately, what was once an abundant supply has now dwindled to almost extinction. So what can you in its place? Any firm white fish, such as Mahi Mahi can be used in its place.

I had some Tilapia in the freezer, even though it is not a firm white fish, but a flat fish I decided to try using it with the Orange Roughy recipe I have. With a little care in the handling of the filets, it worked out well.

The original recipe was my mothers. I have adapted it of course. The biggest validation was my husband eating it without dipping it in catsup. He would drive me crazy; to the point, I stopped making fish. My husband would dip expensive cuts in catsup without even trying it. He has come a long way, in expanding his palate. Even though there are hot pepper seasonings in this, it is not very spicy. My daughter and I do not care for very spicy foods.

Ingredients:

6 Tilapia filets

1 sleeve Ritz crackers, crushed

¼ cup margarine

3 Tablespoons garlic, minced

1 Tablespoon dried parsley

1 teaspoon black pepper

1 teaspoon  McCormick Hot Mexican-Style Chili powder

½ teaspoon McCormick Chipotle Chile Pepper

Directions:

Preheat oven to 400°F

In a small (2qt) baking dish, add butter and garlic, place in oven to melt.

In a gallon zipper type bag add all ingredients except fish, blend well.

Line a baking pan with aluminum foil.

Remove melted butter from oven and coat the fish in butter

Add butter coated fish to dry ingredients and coat well before placing on baking pan.

Place pan of coated fish in oven for 10 minutes, gently flip pieces and cook for an additional 5 minutes.

San Diego Style Fish Taco

The weekends, because of work shifts, are the only time we get a chance to sit down as a family for meals. I always to try make a dish or meal one of the kids or my husband would like to eat. I guess my husband learned from last weekend, he had better come up with an idea for dinner. I had planned to make the Sweet and Spicy Chicken in the crock-pot, when my husband surprised me by requesting fish tacos for dinner.

My first thought, was how simply I could make this meal. Dungeness crab from California is the closest thing to fish my daughter will touch. My son (A.K.A. The Picky Eater, Bottomless Pit) I have a 50/50 chance of him liking it. My first thought was a Baja style, fried fish taco. Run to the store get breaded frozen fish. I thought no problem; I can maybe hide the fish taste from one child. I should have known it was not going to be easy, my husband wanted non-breaded fish.

When you make fish tacos, use a white fish, such as Cod, Halibut, or Tilapia. There are various ways to cook the fish, either by broiling, baking, pan frying or grilling. You have to get the sauce right. The flavors have to be a bit complex, the consistency cannot be too liquid or to solid. If the sauce is not correct, the rest just does not matter.

I use Tilapia for fish tacos. On each side brush with vegetable oil then season with equal parts cayenne and black pepper. Since my portions of fish were thin, I used an indoor grill and cooked each one for a few minutes until done (the fish turns the color of a hardboiled egg white)

We serve the fish on flour tortillas, with iceberg lettuce, fish sauce and guacamole. More traditional fish tacos use cabbage or Jicama. I will use Jicama sometimes, when I want a sweeter taste to the tacos, but usually it is the iceberg lettuce in the fridge.

The fish sauce recipe is adapted from The Soup Addict. I have changed the recipe a bit for our liking. I have added a bit more seasonings and limejuice, thus giving a warmer, earthy taste. You can find the original recipe at http://soupaddict.com/2009/06/wickedly-good-fish-taco-sauce/

Ingredients:

½ cup fresh sour cream

½ cup Best Foods / Hellman’s mayonnaise

Juice of one lime

½ teaspoon cumin

½ teaspoon dried dill weed (not dill seed)

½ teaspoon parsley

¼ teaspoon chipotle chili powder

1 Tablespoon of taco seasoning (See Stop Your Seasoning Packet Addiction, blog entry)

 ½ teaspoon capers

1 whole jalapeno

2 Tablespoon fresh cilantro

Directions:

Blend sour cream and mayonnaise in a small plastic bowl that has a lid.

Cut top of Jalapeno and place in a mini-chopper with capers, cilantro and limejuice. Pulse chopper until ingredients are minced. Stir into sour cream mixture, cover and refrigerate for an hour or more.

Guacamole recipe:

Two avocados seeded, skinned

3 Tablespoon of salsa of your choice

1 ¼ teaspoon garlic salt (See Stop Your Seasoning Packet Addiction, blog entry)

Juice from half of a lime

Mash avocados either with fork or potato masher, mix in spices and lime juice in a plastic bowl. With a piece of plastic wrap, push down on Guacamole mixture making sure the entire surface is covered. Cover with plastic lid and place in refrigerator for an hour.