In the dark and winter-ruled city, I had grown mad from the snow, and the darkness and the cold. I needed to feel refreshed, needed some hint of spring to remind me that the world needn’t be constantly swept in shadows…
Ahem. Well…that is…I decided to leap into action and make some lovely grilled fish tacos on a dreary March day a few weeks ago and they were SUPERB! In a tribute to Frank Miller’s Sin City graphic novels, I donned some makeup, slicked my hair back, and got to work in the kitchen. I dealt with a rather unforgiving lime that was not in the mood to be juiced, some frozen fish trapped in a bag that wouldn’t open, and of course, battled the all powerful grill pan as it viciously spat oil at me.
All in a days work though. The fish tacos were wonderful.
I found this lovely recipe at Cooking Classy. There is a more in depth recipe there along with one for some fabulous lime cabbage slaw. If you want my pathetic “Cooking for Dummies” version, read below!
2 tilapia filets
2 tbsp. vegetable oil
1 clove garlic
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground paprika
1/8 tsp cayenne pepper
In a bowl, mix vegetable oil, minced garlic, and spices together. Cut lime in half and add juice from both halves to oil/spice mix. (In the original recipe, the lime is for the coleslaw. I decided to include it in the actual marinade.) Put the uncooked fish in a large gallon sized bag (or pie dish…if you have no bag…like I did) and pour the marinade over the fish. Make sure each piece is coated. Set bag/pie dish in fridge and allow to marinade for at least twenty minutes.
(I used a grill pan for my recipe.) Add vegetable oil to grill pan and allow to heat to medium/high heat. Place fish on the grill pan and allow them to cook through at least 5 minutes per side. (Mine were frozen; it took longer.)
Slice up your beautiful fish, add desired amount to soft shell along with avocado, sour cream, lettuce, tomato…or whatever you desire! Enjoy!
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Thanks and stay tuned for more Literary Cooking Adventures!