Baked White Fish with Fresh Salsa AND Fish Tacos with Coleslaw

Baked White Fish with Fresh Salsa
1 pound of white fish
2 tablespoons olive oil
1/3 cup panko bread crumbs
1/8 teaspoon Tony Chachere’s Cajun Seasoning
Salt

Salsa
1 medium tomato cubed
1 tablespoon red onion finely chopped
½ red bell pepper cubed
½ cup fresh or frozen corn
1 tablespoon finely minced fresh jalapeno
½ cup fresh strawberries hulled and chopped
Zest from 1 small lime
1 tablespoon of fresh squeezed lime juice

Preheat oven to 350 degrees. Brush fish lightly with olive oil, place remaining olive oil in chefs pan set to medium heat. Sprinkle fish with seasonings and then panko, using your hands press panko firmly into fish. Place fish fillets crumb side down into hot pan and cook for 2-4 minutes until crumbs are brown. Remove fish from pan and place in a baking dish crumb side up and bake for 12-15 minutes until fish is done, time depends on thickness. Fish will have a firm feel when it is done.
For salsa, combine all ingredients and toss, add salt if desired. To serve, spoon a generous amount of salsa on each portion of fish.

To Cook Once and Eat Twice
Double the fish recipe and cook it all. Place leftover fish in refrigerator for dinner the next night. If it is going to be several days before you want to serve fish tacos, go ahead and freeze the cooked fish, label it so you can remember what you have and just pull it out on the day you want to serve tacos.
You will also want to go ahead and chop the duplicate vegetables in both recipes. Chop the onion, red bell peppers and jalapeno peppers and place in a storage container and it will already be done for fish tacos.

Fish Tacos with Garlic Coleslaw
1 pound of baked white fish
8 corn or flour tortillas
1 tablespoon olive oil
1 tablespoon minced red onion
½ red bell pepper cubed
1 tablespoon minced fresh jalapeno
Zest from 1 lime
1 tablespoon fresh squeezed lime juice
Salt and pepper

Garlic Coleslaw
2 cups shredded cabbage
1 medium tomato cubed
¼ cup low fat ranch dressing
1 clove garlic pressed

Heat olive oil in a chef’s pan. Add onion, bell and jalapeno peppers, salt and pepper and cook over medium heat for about 5 minutes until vegetables are getting soft. Break fish into chunks and add to pan along with zest and lime juice, toss to heat through. Meanwhile prepare Coleslaw by placing all ingredients in a bowl and mixing well. Heat tortilla on a grill pan, fill with fish mixture and top with a generous portion of coleslaw.

About Lorie Fangio

I am a lifestyle advisor with a passion for connecting families Around the Table for mealtime. We are becoming a society that doesn’t even speak to each other, texting and internet relationships are the norm and it is impacting our culture. I believe the human connection as we know it, is in danger. Finding time to spend together as a family unit can be difficult especially with dual family careers and children that are often hyper scheduled. My mission is to inspire families, with a no nonsense approach to real food. Gathering Around the Table is key to the foundation of familial relationships. Sitting down to a meal is much more than breaking bread, it is a bonding ritual for families that actually protects our kids from all the dangerous stuff in the world. With tips and techniques we can all get our families Around the Table!
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4 Responses to Baked White Fish with Fresh Salsa AND Fish Tacos with Coleslaw

  1. Yummy! I’ve been looking for a great fish taco recipe.

  2. Maryanne Hodges says:

    Yummy and easy!! I am preparing this dish! Thanks for sharing!!

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