Fish in a Blanket
By
Lynda Hayes
@LyndawithaY
1
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.
Enough said,nothing was left. He must have liked this one.
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
- 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
- fresh chopped tomato
- shredded lettuce
- mexican blend shredded cheese
- sour cream
SEASONING MIX
GARNISHES
How to Make Fish in a Blanket
- 1Take 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.
- 2Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
- 3Put seasoning mix together and put onto a dish large enough to bread fish fillets.
- 4Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
- 5Dredge 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.
- 6In 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.
- 7After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
- 8Assemble. 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!
