Saturday, November 12, 2011

Honey Lime Fish Tacos

My sleeping habits are weird. No matter what time I go to sleep at night, I wake up at 6 or 7 the next morning. "Oh, you got only 4 hours of sleep? Too bad," my body says. This isn't bad on weekdays when I have to get up at 6 for work anyway. I make sure I get at least 7 hours the night before. On the weekends, however, I stay up late knowing that I don't have to wake up so early the next day, but I still wake up early. It's somewhat annoying. Last weekend was especially frustrating as I was supposed to get an extra hour of sleep what with Daylight Savings ending. Instead, I woke up even earlier!

My stomach was also not cooperating. I was hungry at earlier times. Thank goodness I already had fish marinading in the fridge. I (aka my stomach) had enough patience to cook the fish and to assemble the tacos.

Honey Lime Fish Tacos

Honey Lime Fish Tacos

Flounder was probably a poor choice for these tacos because the flesh is so soft that it broke up as I was cooking it. But, in the end, it's supposed to be broken into pieces anyway, so I guess it doesn't matter! A break from the usual beef or chicken taco flavor, but a good one. The mixture of honey and lime smells good and is a surprisingly pleasant mix.

Honey Lime Fish Tacos
From One Lovely Life

6 (4 to 6 oz) fillets tilapia
2 limes, zested and juiced
1 tbsp olive oil + more for cooking
3 tbsp honey
3/4 tsp salt + more for dredging
3/4 tsp pepper + more for dredging
1/2 tsp garlic powder
1/2 cup flour
Small fajita-size flour tortillas
Shredded lettuce, cheese, or other favorite taco toppings

Assemble marinade by combining lime zest, lime juice, olive oil, honey, salt, pepper, and garlic powder in a gallon-sized zip-top bag or shallow container with a lid. Add fish and marinate in the refrigerator anywhere from 30 minutes up to 24 hours.

When ready to cook, combine flour with a pinch of salt and pepper on a plate. Remove each fish fillet from the marinade and dredge lightly with the flour on both sides (just a light, light coating).

Heat 1-2 Tbsp olive oil in a medium skillet over medium-high heat until shimmering. Cook fillets 2 at a time for 3-4 minutes per side or until opaque and browned (this works best if you don’t disturb the fish much while letting it cook). Add additional oil to the pan if necessary.

While tilapia is cooking, make honey-lime sauce by pouring leftover marinade into a saucepan and bring to a boil over medium heat. Boil 5-6 minutes until slightly reduced.

To serve, break fish into large pieces and serve in tortillas with honey-lime sauce, lettuce and other favorite toppings.

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