Easy pan fried fish tacos recipe with a twist

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Main Dish

4 servings

Very Easy

40 min

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Ingredients

• 1 1/2 Pounds Wild Alaska Halibut Filet
• 1 Large Clove Garlic (minced)
• 1/2 Cup Dark Spiced Rum
• 1/2 Orange (juiced)
• 2 Tablespoons Lime Juice
• 2 Tablespoons Olive Oil
• Kosher Salt
• Fresh Ground Black Pepper
• Pineapple Salsa (see recipe below)
• Spicy Yogurt Crema (see recipe below)
• Avocado Fries, for serving (see recipe below)
• Radish Slices, for Serving
• Ground Corn Nuts, for serving
• Cilantro Leaves, for serving
• Lime Wedges, for serving
• Red Onions (finely chopped), for serving

Pineapple Salsa :

• 1/2 Cup Pineapple (chopped into small pieces)
• 1 Tablespoon Orange Juice
• 2 Tablespoons Red Onion (finely chopped)
• 1/2 Small Jalepeno Pepper – seeds removed (minced)

Spicy Fish Taco Sauce:

• 1/3 Plain Non-Fat Yogurt
• 2 Tablespoons Lime Juice
• 1/2 Small Jalepeno Pepper – seeds removed (minced)

Avocado Fries:

• Peanut Canola Oil
• 1/4 Cup Corn Starch
• 2 Large Eggs
• 1 Cup Panko Bread Crumbs
• 1 Large, Firm but Ripe Avocado (pitted, peeled, and sliced into 1/2-in wedges)
• 1 Lime Wedge

Preparation

• Cut the fish into 4 even pieces. In a container, that is large enough to fit the fish, add the garlic, rum, orange and lime juices.
• Stir to thoroughly combine and then lay the fish pieces into the marinade and cover the container. Let the fish marinate for 2-4 hours, in the refrigerator.
• If the marinade doesn’t completely cover the fish, turn the pieces over half way through the marinating time.
• Pour 2 tablespoons of olive oil into a pan. Preheat the pan over medium high heat. Once the oil is hot, lay the fish in the pan and cook for 2-5 minutes per side, depending on the thickness of the fish.
• Remove the fish from the pan to a large plate and sprinkle lightly with kosher salt and fresh ground black pepper.
• Place a large spoonful of the yogurt crema on the plate. Lay a piece of the fish on top of the crema. Add 1 or 2 avocado fries on either side of the fish.
• Spoon a generous amount of the pineapple salsa slightly overlapping part of the fish and onto the side of the fish. Add sliced onions, cilantro and radish slices. Sprinkle the ground Corn nuts over the top of everything and serve.
• Ground Corn nuts. Pulverize 1/2 cup corn nuts. You can do this either in a food processor or by putting them in a bag and smashing them with a heavy pot.
• Pineapple Salsa :
  Mix all ingredients in a small container, cover and refrigerate.
• Spicy Fish Taco Sauce:
  Mix all ingredients in a small container, cover and refrigerate.
• Avocado Fries:
  Preheat oven to 200 degrees Farenheit. Line an oven proof dish with 2 layers of paper towels. In a large saucepan, heat 1 1/2″ of peanut or canola oil to 375 degrees Farenheit. (use a candy thermometer to find the temperature). Pour the corn starch and panko bread crumbs on to separate shallow plates. Put the eggs in a shallow bowl and beat until they are well blended. Squeeze the lime wedge over the slices of avocado. Lightly coat each avocado slice with the cornstarch. Knock off any excess. Dip the coated avocado into the eggs then coat with the panko bread crumbs. Fry coated avocado slices in the oil until deep golden brown on all sides. This should take 1-2 minutes. Do not crowd the oil. You will need to do this in batches. Remove the fries from the oil and lay on paper towel lined dish. Sprinkle with salt and slide into oven to keep warm. Continue doing this until all of the avocado has been fried.

MyMansBelly

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