Tender and moist Talipia fish tacos cooked on the stove and served in soft corn tortillas.
Ingredients:
6 Filets of Fish, any type you love (This time I used Tilapia because it was on sale)
Olive Oil, 2 Tablespoons Extra Virgin
Butter, 3 Tablespoons (I use salted butter but feel free to use unsalted)
Anchovy Filets, 4
Hot Pepper Jelly, 1 Tablespoon (You can substitute a teaspoon of honey if you like)
Dill, 2 Tablespoons
Salt and Pepper, 1 teaspoon each, or to taste
Bay Leaves, 2
Garlic Cloves, 4 chopped
Shallot, 1 large, finely chopped
Sriracha Hot Chili Sauce, 4 drops (feel free to adjust to your comfortable spice level)
White Wine, 1/2 Bottle Dry
Lemon Pepper Seasoning, 1 teaspoon
I use a cast iron skillet, but any large skillet will do. Start off with a little olive oil in the skillet.
Add 3 tablespoons of butter, 4 anchovy filets and 1 Tablespoon of Hot Pepper Jelly (the Hot Pepper Jelly is not really hot at all). The anchovies will cook down completely and you wont even know they are there, except for the wonderful taste they add. If you have never used anchovies before, they are generally found in the market by the tuna fish.
2 Tablespoons of Dill (you don’t have to use organic, I just happened to have some on hand)
DIRECTIONS:
Cook the fish in the ingredients and and drain any excess oil
1 teaspoon Salt and 1 teaspoon freshly ground Pepper. If you used unsalted butter you can adjust the amount of salt to your taste.
2 Bay leaves…this gives the fish a wonderful sweet taste.
The 4 cloves of crushed garlic
1 large Shallot, finely chopped
4 drops of Sriracha Hot Chili Sauce
One half bottle of white wine (No, you don’t need Fish Eye wine to cook the fish but it is rather apropos don’t you think? )
Add all ingredients in the pan and let cook down for 15 minutes before adding the fish.
Sprinkle the Tilapia with Lemon Pepper Seasoning on both sides before putting in the pan.
Place the fish in the skillet
Cover and cook for three minutes
Turn and cook an additional three minutes.
The tilapia cooks quickly and when it’s almost done, start frying the tortillas.
ONCE THE FISH IS COOKED FRY THE TORTILLA SHELLS IN A SMALL AMOUNT OF OIL. The soft flesh of the fish and the crunchy tortilla go great together.
Place the corn tortilla in a small amount of oil, cooking until golden brown if you want them crispy. If you just want the tortilla soft it only takes a minute in the microwave.
Fold the tortilla over and cook both sides.
When done, turn it upside down on paper towels to drain all the excess oil completely off.
They (who ever “They” are) say to never add cheese with fish, and I don’t know why that is, because personally, I love it on fish tacos. Goat cheese is really good sprinkled on top instead of the regular cheddar cheese too.
Fish tacos made either on the grill or on the stove are stellar and I promise you will love them…it’s a great summer meal. Who am I kidding…it is a great anytime meal.
Tender, super juicy Tilapia served in a warm crunchy fried tortilla…that’s what’s for dinner tonight!
I love fish tacos on the grill, but sometimes I also like them cooked on the stove. The fish gets a bit more tender simmering in wine this way, so to change it up a bit, here are the step by step directions how it’s done.
Fish is incredible in a taco, filled with your favorite ingredients, it is the best and seriously good to the last bite!
