Otherwise, the extra liquid will end up in your frying pan. Regardless of what fish you use, make sure you pat your fish well and remove most of the moisture so your spices stick to the fish and you get a nice crust on the fish. Alternatively, if you're looking for a variation, you can make this bowl with shrimp too. But again you can play around with the fish of your choosing. I found wild-caught tilapia at my local store and went with that for this recipe. You can experiment with flounder, mahi-mahi, halibut, grouper or tilapia. You can use whatever white flaky fish you can find that holds up well in the frying pan. The great thing about fish tacos is that they're easy to prepare, quick to cook and versatile. And that's experience let me to experimenting with fish tacos at home.įAQs + Top Tips What's The Best Fish For Fish Tacos? I made my husband go there 3 more times before vacation ended. I couldn't figure out how to make it last. It was one of the single best experiences of my life. My mind was racing, trying to compare it to something I'd had before but I couldn't. I just wallowed in the moment, devouing my fish tacos and occasionally nodded to my husband in approval. No seriously, I didn't speak for about 10 minutes. I forgot to mention they were BYO so that probably added to the charm, but no matter, the food arrived. Unpretentious and mellow with Caribbean music playing in the background, I decided Key West Tacos was going to be my new favorite taco place without having even tried the tacos. The space, too tiny for any actual tables and chairs, had only outdoor room for four picnic tables and umbrellas but it was wondrous. A single bead of sweat traveled down the length of my spine depositing on my bathing suit bottom as we waited patiently for our names to be called. For this (and most of my recipes) I use a gas range with heavy stainless steel cookware.Blazing hot sun, skin salty. The results also depend on how spicy your jalapeño is to begin with.Ĥ) Adjust the temperature based on your range element type and cookware type. Just chop the leaves and then mince the stems really finely.Ģ) Don’t add too much salt to the fish or it will overpower the mango salsa.ģ) You can adjust the spice level to your liking by adding more or less jalapeño. Some tips for this seared wahoo with mango salsa recipeġ) When you are chopping up you cilantro, make sure to include the stems! The stems are where you get the most flavor. The thinner the fillets, the less time they’ll need to cook. Just adjust the cooking time based on the thickness of your fish. Wahoo, grouper, cobia, mahi-mahi, and amberjack are some of my favorites to sear up and pair with this mango salsa. Can I use other types of fish in this recipe?įor this recipe you can use any firm white or medium color fish. So I thought now would be the perfect time to post the recipe for y’all! And paired with some fresh, seared wahoo this stuff is pretty amazing. It will probably be one of the first things I make next week in my new kitchen! Seeing all of the fresh produce has got me craving mango salsa like crazy. One thing there is no shortage of here in the Netherlands is fresh produce, fish, and other meats. Which means I’ll be posting more recipes more often very soon! We move in to our house next week and I’ll finally have a kitchen again! I haven’t cooked anything in like a month, so I’m ready to get back at it and do what I love. We found a CrossFit that we like last week and found a house today! Everything is falling into place □ It has been pretty easy to adjust to life here, especially since my husband and I speak Dutch. Everything is so fresh, carefully prepared, and delicious, of course! Exciting, right? It’s been great so far and we actually have had nice weather, which has been amazing.Īnd it’s tulip season, so yeah, I’m pretty much in love with this place! The food here is also great. So if you follow me on Instagram, you’ve probably figured out that I just recently moved from the U.S. The mango salsa comes together super quickly and has the best flavor! We moved to The Netherlands! This recipe is super simple to make and includes pan-seared wahoo made right on the stovetop and a simple mango salsa. When I was younger I used to go fishing with my dad all the time and we caught a lot of wahoo over the years! I feel like we always had some fresh or stashed in the freezer for yummy dinners like this! I’ve eaten wahoo so many different ways and this is definitely one of my favorite ways to cook it! Easy and delicious!
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