Jan 13 2011

Mediterranean fish tacos

Published by at 10:43 pm under Mediterranean,Middle eastern,Seafoods

Mediterranean fish tacosNew Year=New Eats!

After a long holiday season of feasting on pumpkin pie, pecan pie, stuffing, gingerbread cookies, shortbread cookies, and caramel corn, I, like all my fellow holiday indulgers, need to say aurevoir to those decadent treats and say hello again to the neglected outcasts: veggies, whole grain, and fish. Meet tonight’s menu: Mediterranean fish tacos. I just finished watching Rachel Ray make a lovely version of this meal on Foodnetwork, and now I’m inspired! I took her idea and gave it my own method, ingredients, and substituted the corn tortillas for wheat, and instead of side dish of pasta with veggies, why not a Mediterranean style pico de gallo filled with fresh ingredients to layer over the baked cod, and a sprinkle of crumbled feta for creaminess, and a drizzle of fresh and slightly spicy roasted tomato-yogurt sauce?

Preheat oven to 350

1 1/2 pounds cod or any white fish
4 cloves garlic
1 cup chopped mint
1 cup chopped parsley
1/2 red onion
Can of chickpeas
1/2 a large Persian cucumber
3 rom a tomatoes
1/2 cup crumbled feta
1/3 cup Greek Yogurt
4 lemons
Olive oil
Grill seasoning
Wheat tortillas

For 1 hour, marinate the cod with 2 juiced lemons, 1 tablespoon olive oil, 1/2 cup mint, 1/2 cup parsley, 1 tablespoon grill seasoning, and 1 teaspoon cumin.
Dice onion, tomatoes, cucumber, and add drained chickpeas, the remaining chopped mint and parsley, the zest of 1 lemon and the juice of two lemons, 3 cloves of minced garlic, and 1 tablespoon olive oil. Toss and put away.
In a blender, blend the yogurt, 1 zested and juiced lemon, 1 garlic clove, a pinch ofTurkish red pepper(or cayenne), and a roasted red pepper. It should reach a liquid consistency.
Bake cod in oven for 12-14 minutes. Remove and cut on a diagonal. Serve over warm tortilla, add layer of pico de gallo, and finally a drizzle of the yogurt sauce.

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