![]() ![]() Then throw in the shredded cabbage and season with salt and pepper to taste. Meanwhile, prepare the slaw by mixing the mayo, lime juice and coriander. Add the snapper until evenly coated before placing in the fridge to marinate for 20 minutes. Remove fish fillets from skillet, squeeze ½ teaspoon lime juice over, and set fish aside. Whisk the coconut milk, lime juice, chilli powder, and salt together. Flip fish over and cook another 3 to 4 minutes, or until fish flakes easily. Once oil is hot, add fish and cook 3 to 4 minutes. Once cut, dredge each piece of fish into flour mixture, then place onto prepared baking sheet. If fish isnt already cut, cut into 1-2 inch strips. Mix together cornstarch, flour, garlic salt, and chili powder. For Taco Bowls: Place your riced cauliflower or greens into a bowl and assemble your fish, mango salsa and red cabbage on top. Heat cooking oil in medium skillet over medium heat. Line a large rimmed baking sheet with parchment paper. Squeeze a lime over your fish and gently mix together.įor Tacos: Assemble your fish, mango salsa, and red cabbage into a tortilla. (Your fish should still be juicy on the inside and lightly crispy on the outside.) Remove your fish from the pan and place on a clean plate or cutting board. Season the top side the same as you did before.Ĭook your fish for about 3-5 minutes each side, depending on the thickness of your fillets, flipping only once. Place your fish, seasoned side down, into your pan. Gently rub the spices into your fish.ĭrizzle avocado oil in a medium sauté pan and set in on the stove over medium heat. Season your fish on one side with about half of your spice mixture or to your taste. Place your fish on a plate or cutting board and pat dry with paper towel. In a small bowl, combine your dry spices and herbs. Set your mixture in the fridge until it’s time to eat. ![]() Drain the fish on paper towels to get rid of any excess oil. Next, sear the blackened fish in olive oil over medium-high heat for 2 to 3 minutes per side or until browned and cooked through. To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl mix until smooth and creamy. Add the juice of your lime, cilantro and a sprinkle of salt and stir again. On a plate season the Mahi Mahi well on both sides with the blackening seasoning. Let stand 20 to 30 minutes for the fish to absorb the flavor. Set aside until it’s time to eat.Ĭombine your mango, bell pepper, jalapeno, and onion in a medium mixing bowl. If you’re opting for crema: combine your yogurt/sour cream, lemon juice and salt and stir to combine. ½ cup full fat greek yogurt or sour cream 1-3 fillets of fish (I prefer Mahi Mahi, but feel free to use your preferred fish)īell pepper (I prefer red, orange or yellow for this recipe) dicedġ jalapeno, roughly minced (I left the seeds in, but you can remove for a milder flavor) ![]()
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