Sunday, February 13, 2011

White Fish Tacos, Avocado Sauce, Black Bean & Olive Spanish Rice

Fish is a food that I didn't like until I was about 27 years old and Justin made me my first fish hash tacos.  This sealed the deal for me and fish and I have had a love affair ever since.  Since it's surely due to California that I love fish (it's much less "fishy" here than it is in Chicago), it was only natural that our play list consist of some of our favourite California bands - Rancid, NOFX, and Sublime.  Sublime's "Bad Fish" came on, and seemed incredibly appropriate in its juxtaposition to our excellent fish recipe below. -jen


  • 3 tablespoons olive oil
  • 1/2 onion, diced
  • 1/2 cup shredded carrots
  • 1/2 cup chopped green or Kalamata olives
  • 2 tablespoons minced garlic
  • 1.5 cups of long-grain white rice
  • 2.5-3 cups water **see instructions
  • 15oz can diced tomatoes, drained (keep juice and set aside)
  • 15 oz can black beans, drained
  • 2 tablespoons Caldo de Pollo (or chicken boullon)
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped cilantro
Heat olive oil in large skillet or sauce pan.  Sautee onions and carrots until tender and onions are transparent.  Add chopped olives and minced garlic and sautee another 3 minutes.

Add rice to vegetables and mix in.  Measure the drained tomato juice into a measuring cup, and use water to make up 3 cups of liquid total.  (If you have 1/2 a cup juice, you'll use 2.5 cups of water).  Carefully add liquid to hot pan.  Stir in tomatoes, beans, Caldo de Pollo, cumin, coriander, chili powder, smoked paprika and cilantro.  Bring to a boil.  Cover and turn heat to low.  Simmer for 25 minutes or until all the liquid is absorbed.  Don't lift the lid during cooking!

  • 2 tablespoons olive oil
  • 1/2 cup diced onion (yellow, white, spring, or combination)
  • 1 pound of boneless, light fish (sole, snapper, catfish, cod, etc), patted dry and cut into large chunks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon rubbed or ground sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper (if desired)
  • 1 lime (1 tsp of zest, and then juice the entire lime)
  • 1 teaspoon minced garlic
  • 1/4 cup cilantro, chopped
  • corn tortillas
  • Avocado Sauce (see recipe below)
  • cilantro and chopped green onions for garnish
  • Queso Fresco (if desired) 
Heat oil in a large skillet on medium-high heat.  Add  onion and cook until onion is tender and translucent, 1-2 minutes.  Add fish, salt, pepper, sage, thyme, lime zest, and cayenne.  Cook for 2-3 minutes; fish will begin to turn an opaque white.  Add lime juice, garlic, and cilantro.  Continue cooking another 3 minutes, using the spatula to break up the fish into a hash.  Remove from heat.

Heat tortillas over the open flame of a gas burner until lightly browned (or use a dry skillet if you have electric burners).  Serve fish in warmed tortilla, top with Avocado Sauce, green onions, and cilantro.  We like to add a little crumbled Queso Fresco to ours.

This is a light, avocado and citrus sauce that goes well with fish, chicken, or as a vegetable dip.
  • 1 avocado, cubed
  • 1 green onion, chopped
  • juice of 1 lime
  • 1 teaspoon minced garlic
  • 2 tablespoons cilantro
  • 2 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon green Tabasco sauce
  • pinch of salt
  • pinch of black pepper
In a small food processor, combine all ingredients, blend well.

1 comment:

  1. Awesome dinner! The fish was a little spicier that Jen preferred but I thought it went perfectly with the cool, sour cream based sauce. Next time I'd halve the cayenne pepper to accommodate her taste.

    I had a Great White beer from the Lost Coast Brewery with dinner (a white beer with citrus and coriander flavors) but this meal would go well with a margarita, a mojito, a white wine sangria, or an iced tea with a little mint and lemon.