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.





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.

Foil Baked Fish with Black Beans and Corn

By the end of the school day, I am mentally, physically, and maybe emotionally drained that I just can't form thoughts or can't focus long enough to form thoughts. I never knew I could be this tired. When I get home, I find it difficult even to cook myself a decent dinner. It's either dinnertime or past dinnertime so I am very hungry when I walk into my apartment.

This is when foil or parchment packs come in handy. They are so easy to make tasty meals, but I definitely don't use them as often as I should. Though I've mainly used it for fish so far, I bet any other meat would work just as well also. This recipe is a real meal: it's got fish, beans, vegetables, spiciness. It's quickly assembled and just as quickly baked and you're ready to eat!



The chipotle adds punch to your bite while the butter makes the flesh soft and tender. I would reduce the amount of butter used to half next time just because it seemed a little excessive. Hopefully, it won't change the flavor too much. The beans and corn on the bottom are a great combo, but you could definitely try any other vegetables. Make a bed of cabbage or any other of your favorite greens, or even some roasted zucchini or carrots.

The first year of teaching is always difficult, I've been told. But all this work will help me next year when I will have something to base my plans on instead of having to start everything from scratch as I am now. I can't wait until then when I'll be a little less tired and have more time for myself!



Foil Baked Fish with Black Beans and Corn
From Pink Parsley

4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
Salt and pepper
4 tbsp unsalted butter, softened
2 tsp minced chipotle chiles in adobo sauce
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro

Adjust the oven rack to the lower-middle position and heat to 450F.

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 tsp chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined. Spread butter mixture over the fish.

Combine the beans, corn, onion, scallions, 2 tbsp of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 tsp salt, and 1/4 tsp pepper in a bowl.

Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal.

Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Serve.

Cornmeal Crusted Fish

This week was too long. Or at least it felt too long because it was actually only a four-day work week. I was so tired by the end of the week that Friday just felt like a terrible day. I needed a pick-me-up so that night, I went to see A Midsummer Night's Dream at Blackfriars with a friend. It was just what I needed. The actors were amazing and so hilarious that my cheeks hurt by the end from so much laughing. My mood was instantly lifted.

To make it to the play on time, I had to leave right after school and I knew I wouldn't be able to sit down and eat dinner somewhere. I got a baked potato and a frosty from Wendy's. Not really a meal, so I made myself plenty of real food over the weekend.



I bought a bag of frozen flounder last week so it's been easy for me to incorporate more fish in my diet. I made a great foil baked fish recipe last week (which I will share soon) and this week, I went for a sandwich recipe.



I love cornmeal so the idea of a cornmeal crust sounded delicious. I didn't realize flounder was such a delicate fish, so I think the crust helped keep it as one piece. As this is pan-fried and not deep--fried, I didn't expect that super crunchy exterior, but it was still enough for me. I added shredded carrots to my sandwich for even more crunch. It could definitely use more chili powder than listed -- I didn't taste any of it. I don't have mayonnaise or Sriracha so I skipped all that and just spread ketchup on my sandwich. Certainly a great new sandwich idea. It felt great to taste something other than chicken as I bit into the bread (my back-up meals are usually chicken sandwiches). I would eat this fish not only in a sandwich but also just by itself with a few sides.

Cornmeal Crusted Fish [Makes 4 servings]
From Sweet Potato Chronicles

2 Tilapia filets, 6 or 8 inches long (Flounder worked for me)
1/4 cup corn meal
Salt and pepper
1/4 tsp chili powder
1/4 cup fresh parsley, washed and chopped

4 buns (or baguettes)
4 romaine leaves, washed and chopped
2 tomatoes, washed and sliced
1 cup mayonnaise
1 1/2 tbsp ketchup
3 tsp Sriracha (a sweet and hot chili sauce)

Spread corn meal evenly on a plate and toss in salt and pepper and chili until it’s all combined. Toss in the parsley. Spread the mixture evenly on your plate. Rinse your Tilapia filets and pat them dry with paper towel. Press the fish into the corn meal and turn over, press the other side into the corn meal.

In a good sized pan, heat some vegetable oil to medium heat. Place your fish down in the pan. It will take about 5 minutes on the first side and only about 3 on the other.

While your fish is cooking, mix up your mayo, ketchup and hot sauce in a small bowl. Give it a taste. I kept mine on the mild side but do what suits you and your family.

Check your fish. The corn meal will be crusty and the fish should be opaque. If you’re not sure, take the fish out of the pan and use your spatula to break it in half lengthwise and take a look that it’s opaque all the way through. Break your fish into large pieces. 2 big filets will make two substantial sandwiches.

Slice open your buns and spread mayo on each side. Place your chopped lettuce down, then fish, then tomato. Or whatever, just get it all in your sammie. You’ll have a good bit of mayo left over but you’ll be so glad you do. It really makes this sandwich and any other you add it to.