Fish in a Blanket

Lynda Hayes

By
@LyndawithaY

This dish was created out of compromise. My husband is not a fish lover, but he loves burritos and tacos. I love fish, so I disguised it in a corn tortilla with plenty of seasoning I knew he would like. Instead of baked, fried or cajun fish, I decided to pan cook with some good seasonings and present the little blanket of joy on a plate to him.
Enough said,nothing was left. He must have liked this one.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

20 Min

Cook:

20 Min

Ingredients

1 large
avocado, seeded and diced
1/2 medium
red onion, chopped
1 small
lemon & a lime, 1/2 juiced, 1/2 cut into wedges
1/2 tsp
garlic powder
1 tsp
sea salt & pepper
4
pollock filets, cleaned
1 medium
tomato, chopped
2-3
green onions, chopped
evoo for pan
corn tortillas
crystal hot sauce

SEASONING MIX

2 tsp
chili powder
2 tsp
garlic powder
2 tsp
onion powder
1 tsp
oregano, dried
1 Tbsp
creole seasoning
2 tsp
coarse sea salt
2 tsp
black pepper
1 tsp
cayenne pepper
2 tsp
paprika
1 tsp
red pepper flakes
2 tsp
granulated garlic

GARNISHES

fresh chopped tomato
shredded lettuce
mexican blend shredded cheese
sour cream

Directions Step-By-Step

1
Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
2
Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
3
Put seasoning mix together and put onto a dish large enough to bread fish fillets.
4
Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
5
Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
6
In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
7
After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
8
Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion.

Garnishes:
You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!

About this Recipe

Course/Dish: Fish
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy