It just so happened Rachel recently posted about the best fish tacos in town AND recipes from local Boston bloggers. I was inspired by Dan at Food in my Beard. Mainly I loved the look (and ingredients) in his blackened fish tacos.
I loved the idea of crusting the fish with tons of spices and then (lightly) frying the fish. I only used 1 tablespoon of canola oil so I'm going to call it sauteing. Can I do that? It makes me feel better : )
I then made some guacamole, added some leftover broccoli slaw from last weeks egg rolls, some red onions on Joseph's low carb flour wraps. Pretty quick and simple dinner that packed some serious punch. Loved the flavors!
Blackened Fish Tacos
Everything you see below
Handful of Cumin
2 Handfuls of Chili Powder
1 Handful of Flour
2 Limes worth of lime zest
salt and pepper6 Cod Filets
Whole Wheat Flour Tortillas
Mix your spice blend in a bowl and add in your fish.
Meanwhile, heat some canola oil in a pan. Get it nice and hot so when you put in the fish you can hear it searing!
Cook for about 4 minutes on each side. It should be nice and flaky. Add the guac to your tortilla (I heated my tortillas in the microwave for 30 seconds first), then your broccoli slaw and lastly your flaky blackened fish. Roll up and Enjoy! Worlds easiest fish tacos : )
I also made Scallops in a Cauliflower Puree inspired by the puree I had at Back Bay Social Club. And, I just happened to see this recipe in this month's Cooking Light! Another simple, fast recipe.
In hindsight, I probably used a bit too much liquid with the puree and probably a little too much red pepper flakes. But I still loved the flavor! And this dinner got on the table in under a half hour. Can't beat that after being gone for 12 hours : )
Seared Scallops with Cauliflower Puree
2 cups chopped cauliflower florets
1 cup peeled yukon gold potatoes
1 cup water
1/2 cup chicken broth (I used more)
1 tablespoon of canola oil
12 large sea scallops
salt and pepper
1 tablespoon of earth balance
crushed red pepper flakes
Bring first 4 ingredients to a boil in a saucepan, cover then reduce heat and simmer until potato is tender.
Heat a large skillet over high heat. Add oil and swirl to coat the bottom. Pat scallops dry with a paper towel (important step) and sprinkle with salt and pepper. Add scallops to the pan and cook for 3 minutes on each side or until you have a nice sear. Pour cauliflower into blender or food processor (I use my food processor for everything so I went that route). Add in salt, butter and red pepper flakes. I also added in some more chicken broth. Blend until smooth. Serve puree in a bowl and place scallops on top. Garnish with your favorite green. I used basil.
Have you made anything fun in the kitchen lately? Spill!