{the dish} asian inspired fish tacos

Tonight ... I did not get chopped!

My kids were skeptical ... heck I really didn't know if it would work. A had a bit of this and a touch of that ... I had about 40 minutes... and in my basket: fish, mushrooms, mango and edamame ... time was a ticking...

So that is where it started and this is where it ended ... a really fun go at a taco.

But the pressure was building and the judges (a.k.a. my kids) were getting hungry. So I had to act quick. I soaked the fish in coconut milk, lime and lemon grass 1/2 hour. Made a salsa of mango, edamame, cilantro and jalapeno with lime and let that sit.

I tossed the fish in panko and sauteed it in a little sesame oil and olive oil. Unfortunately the breading did not hold to the fish. I knew my judges (a.k.a. my kids) might take off points but .... since this was a taco meal it didn't really matter so I kept going- I did make sure that I scraped the bottom of the pan and got all of the stuck breading ... that is where the flavor is at baby!

I served the taco with warm white corn tortillas with a side of asian slaw (store bought ... shoot another deduction)... I was done. Simple, fresh and fun. Did I make it????? Should we switch to a commercial break to beef up the intensity of the moment?

We loved it and happily I made it to the next round!

asian inspired fish tacos by ann west

marinate your fish in:

1/2 can coconut milk (shake the can to incorporate the fat into the milk)

2 limes squeezed

1 -2 stalks of lemon grass (if you don't have this no worries perhaps some basil might do)

Shake this all together and pour over your fish and let sit for 1 hour or more. I used cod, but tilapia or another white mild fish will do fine.

mango edamame salsa by ann

1 cup edamame (i used frozen and just thawed)

1 good handful of cilantro

1 mango peeled and chopped

1 jalapeno finely chopped

1 1/2 limes juiced

salt, pepper and a dash of cayenne

mix and let sit.

shiitakes if you wish .... chop with some onion or shallot and saute in olive oil and sesame oil add salt and pepper and a squeeze of lime. done!

{food talk} FIsh for life

Ok gang. Check out this video from the Ted conference on fishing practices. An eye opener and so inspirational. enjoy!

Check out jamie oliver at the TED conference too. He was great!

{recipe box} jamie does it again - not to miss fish bake!

ok i am inspired. One of my resolutions for 2010 is to try those recipes that I have been wanting to try and never have! Well here is post number one toward that resolution. Jamie Oliver is one of my favorites. Here is his fish bake that my entire family agreed is fabulous. My youngest who started the dinner saying "I don't like salmon" ended the meal (2nd helping) saying, "I really liked that mom, you should make that like every week." Maybe not every week but again for sure.

enjoy and thanks jamie!

Tasty Fish Bake by Jamie Oliver, jamie's dinners

14 oz potatoes, scrubbed and finely sliced

4 tbls olive oil

1 clove garlic, chopped

1 onion, sliced

1 bulb fennel, sliced

1 tsp fennel seeds

4 medium fillets of trout or salmon - pinboned ( I used Salmon)

1 1/4 cups light cream

2 handfuls of grated Parmesan cheese

2 anchovy fillets

salt and fresh ground pepper

2 handfuls of fresh breadcrumbs

2 lemons

Preheat oven to 400 degrees. parboil the sliced potatoes in salted boiling water for a few minutes and then drain. Place an 8 inch casserole-type pan on a low head and add the oil, garlic, onion, fennel and fennel seeds. Cook slowly for 10 minutes with the lid on, stirring occasionally.

Take the pan off the heat. Lay your fish over the onion and fennel, Mix together your cream, Parmesan and anchovies, season with salt and pepper and pour over the fish. Toss the potato slices in a little olive oil and salt and pepper and layer these over the top. Place in the oven for 20 minutes. Sprinkle with breadcrumbs and a little grated Parmesan for 5 minutes or so until brown. Serve with lemons.

changes I made: I didn't have fennel so I didn't include it. I did included the fennel seed and I think that is key! I skinned my fish because I didn't think my family (or me) would go for the skin in the bake. I only had enough Parm to sprinkle on top - it was great. I added some thyme on the top as well - yummy!

I see endless possibilities here ... enjoy!