Pour over the broccoli salad and toss to coat.In a small bowl, combine the lime juice, vinegar, curry powder, honey, salt, and pepper.Pour the broccoli slaw into a large bowl and set aside.If the fish is undercooked it will resist flaking and is also translucent. Poke the tines of a fork into the thickest portion of the fish, gently twist the fork and pull apart some of the fish. You can tell if fish is fully cooked if it becomes opaque and flakes.If you use a thicker piece of fish such as salmon or catfish, increase the cook time by 5 minutes and check for doneness. The baking time in this recipe is based on using a thinner tilapia fillet.Place fish on a foil lined toaster oven or standard baking tray and bake for 12-15 minutes or until fish flakes easily with a fork.Brush the spice mixture on both sides of each fish fillet. Stir the olive oil, spices, and salt in a small bowl until blended.Whisk these ingredients together and toss with broccoli slaw. Dressing Ingredients: lime juice, white wine vinegar, curry powder, honey, salt, and black pepper.You can purchase bags of broccoli slaw in the produce section of your grocery near other bagged salads. It is made with shredded raw broccoli instead of cabbage. Broccoli slaw: Broccoli slaw is a salad that closely resembles coleslaw.Fish: I love using tilapia, cod, or catfish.Seasonings: chili powder, curry powder, and garlic powder.It's my favorite type of olive oil to use but you may use a lighter olive oil instead. It also contains more of the vitamins and minerals found in olives. Because of the way extra virgin olive oil is made, it retains more true olive taste. It is an unrefined oil and the highest-quality olive oil you can buy. Extra virgin olive oil is the least processed form of olive oil. Olive oil: I use extra virgin olive oil in this fish tacos recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil.Make a small fold along the bottom edge of the tortilla and close from both sides, creating a little parcel that won’t drip out the base. To serve, place a warm tortilla on a plate, add a few chunks of fish, drizzle with the bajar sauce,and add a handful of salsa and cabbage salad. Heat the tortillas by placing them on the barbeque grill for about 1 minute each side. Transfer the fish to a clean platter, rest for 10 minutes and then slice into thick strips. Sprinkle the rest of the chilli on the top side of the fish and cook for about 2–3 minutes each side, or until the fish is cooked through. On a very clean, grate brush the grill with oil and place the fish, seasoning side down, to cook. Preheat a grill or barbeque to medium-low. To make the bajar sauce, mix sour cream, yoghurt, chilli powder, lime juice and salt in a bowl. Add a pinch of cumin and some sea salt and stir through. To make the salsa, mix the chopped tomato, onion, chilli, garlic and coriander in a bowl. In the meantime, toss together the cabbage salad ingredients. Allow the marinade to infuse the fish for 30 minutes – 2 hours in the fridge. Pour over lime juice, a sprinkle of salt, chopped coriander and half of the cayenne pepper. Place the fish fillets in a large, shallow dish and brush with olive oil.
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