Jul. 18th, 2013

ellyssian: (Default)
So fish tacos. Never had 'em.

I know they're popular nowadays, because everybody and their brother's restaurant serves them. I get the impression they take some Gortons fish portions and chuck 'em in a taco and violas and violins, there you go. But I'm probably wrong.

In any case, this dish I've never even seen anyone else eat, let alone taste it myself, was part of the inspiration for How To Use Leftover Ingredients Before They Go Bad, otherwise known as...

Nacho Nacho Feeesh

  • haddock fillets, quantity determined by appetites at the meal
  • blue corn chips, quantity determined by the square inchage of the pan used to cook the fillets
  • lemon juice
  • olive oil
  • basil
  • chipotle chili powder
  • French's Fried Onions
  • Mexican shredded cheese mix, most of a pouch that had been sitting around for a while

Preheat oven to 400.

Put chips in an oven safe pan. I used a small Pyrex and one fillet, as I was making this just for me.

Squirt the fresh (or at least thawed) fillet(s) with lemon juice and then set on top of the chips.

Drizzle the fish with very little olive oil and season with basil and chipotle.

Bake for about 5 minutes or so, maybe more for thick fillet(s).

Pull the pan out and cover the fish with the fried onions. I crumbled them a little, but not too much. I did not use enough to cover the chips, just the fish.

Dump the cheese on top of the fish and spread it out a little.

Put it back in the oven and cook until the cheese is melted nicely, about ten minutes or so.

Serve hot. Would probably go good with salsa or, even better, pico de gallo. I just ate mine right out of the pan, using a fork and fingers...


ellyssian: (Default)

July 2014


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