Fish you are not my friend. I mean, I like you when I don’t have to cook you but cooking you can give me quite the headache. Seafood, other than shrimp is not my forte. I’m usually too concerned that I’m going to undercook it so of course I end up overcooking it. This results in me just not cooking it, period. It is one of those foods that I would just order at a restaurant to get my fix. And if you are a seafood lover now is your time to plug your ears and say lalalalala for a few paragraphs…. Now that our seafood lovers are tuned out lets be real, I’m not a huge fan of seafood in general. I mean every great once in a while it is okay. We do live inland without any “seas” nearby so nothing here is really fresh which I’m sure makes a difference, right?
We inland folk are used to cooking land animals and thus why there are not very many fishy recipes featured here on this blog. That and the smell of cooking fish is enough for me to not do it very often. Please someone tell me how to deal with the fish aftermath. It’s volatile I tell you! Apparently our ventilation isn’t fantastic because that smell stuck in the walls for days. My mom, who really isn’t a fish lover at all, looked like she was going to vomit when she walked into our house two days later. Two days! And that is no exaggeration. –>Fish stank<–
The smell was enough for me to actually throw a container away that stored the leftovers. And please hubby just skip over that part, mkay? I couldn’t bear the thought of actually opening it and releasing the vapors into the air. So I threw the whole thing away, tisk tisk, I know not very green. But at the time it was the better option than me losing it all over the floor while in charge of four little ones. If they thought I was crazy with the fly swatter, they would have really thought I lost it with that one. So forgive me out of pity, please.
You may be wondering what inspired me to take a stab at this fish thing again? Especially now that I completely disgusted you with the smell which I’m sure is radiating right out of the computer and into your nose. Sorry for that. My inspiration came from our five year anniversary to Hawaii for our honeymoon. Can we talk about good seafood, Hawaii knows what’s up! The most amazing, delicious fish I’ve ever eaten was right there on the Big Island of Hawaii. And rightfully so. Here’s a flashback to the wonderful night of Mahi Mahi…mmmm mmmm!
So my inspiration was me dreaming of being back there on the black sand beaches, tropical sun, ah, paradise. True bliss! I was dreaming of paradise in the midst of chaos. And so it was I made some fish and it was actually quite delicious. Eaten before the stale fish smell, it actually tasted quite good. These blackened fish tacos wrapped up in a lettuce leaf, topped with peach salsa and chipotle lime dressing were fresh. Like seriously, deliciously, fresh, even for the non-fish likers up in here. And the sweetness of the peaches definitely takes it up a notch. Plus the color! One of the most beautifly (I’m pretty sure that isn’t a word but roll with it) colorful meals ever. No need to eat, just look and drool. Okay now eat!
- Fish:
- 1.5 lbs tilapia fillets
- 2 teaspoons smoked paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 Tbsp cumin
- ½ tsp salt
- ¼ teaspoon cayenne pepper
- 3 Tbsp coconut oil
- Salsa:
- 1 peach, diced
- 2 tomatoes, diced
- ½ lime, juiced
- cilantro, to taste
- Toppings:
- Kale and cabbage slaw
- Avocado
- Lettuce leaves, for wrapping
- Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
- Meanwhile heat a pan over medium heat with coconut oil.
- Cut fish into sections.
- Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
- Rub mixture onto fish and place in oil.
- Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
- Remove from heat and cut into small pieces.
- Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
- Enjoy!
- ½ cup red wine vinegar
- ¼ cup honey
- 2 tsp Dijon mustard
- 1 chipotle pepper in adobe sauce
- 1 tsp lime juice
- ½ tsp paprika
- 2 small garlic cloves, minced
- ¼ tsp onion powder
- ½ tsp dried oregano
- ½-1 tsp salt (depending on flavor)
- ½ tsp ground pepper, to taste
- ½ cup extra virgin olive oil
- All all of the ingredients to a blender except olive oil and puree.
- Slowly add olive oil into the top of the mixture while mixing over low speed.
- Enjoy and store in an airtight container in the refrigerator for up to 14 days.
