Quote:
Originally Posted by SmootSmack
Yeah, I'd like to know. I grilled some tilapia tonight for fish tacos. Pretty basic, but I wouldn't mind hearing your recipe
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For fish tacos I like either tuna or dolphin lightly blackened.
First I chunk up the fish.
I use a large iron skillet but I'm sure any skillet will work. I also do this outside so I don't smoke up the house.
I take the fish chunks and put them into a bag and add the blackening season. This you will need to play around with to get to your tast. I like for each peice to have a light coat. The stuff I use is the best seasoning I have found and will get you the name tonight.
I then get the pan very hot and add a good coat of butter.
I add the fish continually stirring them around as they cook very quick.
I find 5 to 7 min. at the most for the center to be nice and pink but its a fine line from done to over cooked.
My wife dices up tomatos and onions puts them in a bowl and then squezes fresh lime over them and lets it set for about an hour.
We then have shreaded cabbage (I know I'm not a fan of cabbage but it works in this case), cheese, and sour cream and make them to your tast.
Its an easy meal to make and the toughest thing about the meal is learning how to season and blacken the chuncks of fish. You do not want the chunks too big and I almost cut them in strips around 1/2 to 3/4 thick.
I would also suggest to season a chunk and cook one to see how it cooks and tast and repeat this a few times until you find the right combo of seasoning and cooking.