2013, RECIPES -

Baked Panfish Tacos with Tomatillo Salsa

Yesterday for Cinco de Mayo Bill brought home some fresh panfish after taking his new toy (read: boat) out for a spin to "make sure everything is working right". Fortunately I reaped the benefits of his test drive with enough fish to make these tasty, tangy baked fish tacos.

Fish tacos are a regular in our repertoire but lately we've been baking them instead of frying them. With a substantial panko crust, they taste just as good with less guilt - plus you can basically "set it and forget it" instead of manning the frying pan. I served them with a homemade creamy tomatillo salsa, with the bright flavors lending themselves well to seafood. I like to add avocado to my version since the richness of the avocado helps balance out the tang of the tomatillos. With a trip to Florida coming up, we'll be bringing this recipe on the road as well. Been fishing lately? How have you been eating your catch?


Baked Fish Tacos
makes 4 small tacos
12 panfish filets or 1 lb tilapia, cut into bite-sized pieces
1 C panko bread crumbs
1/3 C shredded parmesan cheese
3 Tbsp butter, melted
1/4 tsp cumin
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp chipotle or chili powder
cracked black pepper

Preheat oven to 350. Grease a cooking sheet or glass pan and set aside. In a medium bowl or large Ziploc bag, combine panko, parmesan and spices. Stir or shake to combine. Melt butter in a small bowl. Dip fish filets lightly in butter, then toss in breading mixture to coat. Set on cooking sheet. Bake for 20-25 minutes depending on thickness of filets. Fish should be white and flaky when fully cooked. 2 radishes, very thinly sliced 1 C chopped cabbage 1/2 C matchstick carrots 1 Tbsp olive oil 1/2 Tbsp lime juice pinch of salt 4 small tortillas chipotle mayo In a medium bowl, add cabbage, carrots and radishes. Drizzle on olive oil and lime juice, tossing to combine. Season with salt and toss again. Serve baked fish with warm tortillas, chipotle mayo, tomatillo salsa and hot sauce.


Creamy Tomatillo Salsa
6 medium tomatillos, quartered
1/2 avocado
1/2 small onion
1/2 jalapeno, seeded
2 cloves garlic
1 lime, juiced
1 handful cilantro
1/2 tsp kosher salt
1/8 tsp cayenne.

Add tomatillos, avocado, onion, jalapeno, garlic, cilantro and lime juice to a food processor. Process until blended and just barely chunky. Add salt and cayenne and pulse two more times. Add additional salt or cayenne to taste if desired.



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