Real Recipes From Real Home Cooks ®

fish in a blanket

★★★★★ 1
a recipe by
Lynda Hayes
Port Saint Lucie, FL

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.

★★★★★ 1
serves 6
prep time 20 Min
cook time 20 Min

Ingredients For fish in a blanket

  • 1 lg
    avocado, seeded and diced
  • 1/2 md
    red onion, chopped
  • 1 sm
    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 md
    tomato, chopped
  • 2-3
    green onions, chopped
  • evoo for pan
  • corn tortillas
  • crystal hot sauce
  • 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
  • 1 tsp
    red pepper flakes
  • 2 tsp
    granulated garlic
  • fresh chopped tomato
  • shredded lettuce
  • mexican blend shredded cheese
  • sour cream

How To Make fish in a blanket

  • 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!