// fish tacos + mango salsa //

This is a super simple recipe that my friend Cathy (who's a pescatarian) has always made every now and then for small dinner gatherings.  The mango salsa is actually what takes the longest to make, because it's mostly finely dicing everything. Now that it's summertime (at least here in ATL), I've been craving a lot more lighter, cooler foods. This one's an easy one to whip up and it's even easier if you have a group of people helping you out. One person heats up the tortillas on the skillet and another cooks the fish while the other prepares the mango salsa (or you can prep that ahead of time). Enjoy, amigos!

Mango Salsa:

Ingredients:  
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup) (See: How to Cut a Mango) 
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste

Method

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Fish Tacos:

• 1 lb of very fresh fish fillets - (I use tilapia)
• Salt and pepper
• Olive oil (not extra-virgin)

• 1 doz corn tortillas (3 tortillas per person)
• Butter (to heat your tortillas)

Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Sprinkle with salt and pepper. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate.

// Black Cod w/Miso //

My boss recommended this recipe to me awhile back. I left out the sake and used regular cod b/c they didn't have any at the market that I happened to be shopping in that day. The end result came out a lil sweeter than I would've liked, so DEF try and use all ingredients listed in the recipe for the best results. This is from Chef Nobuyuki Matsuhisa. On the side I made miso soup and used soba noodles instead of rice. My boss eats it pretty much by itself b/c he loves it so much...so ninja.

// Lemon-Garlic Broiled Halibut //

I literally just finished eating this. Soooo buttery delicious! Very simple, too...as are most fish recipes. I basically wanted to try something other than salmon for a fish dish. Catfish and tilapia aren't really on the top of my list, taste-wise, so thought I would try something new. I've only had halibut in restaurants, but after trying this recipe, I'm definitely going to be making it at home more often. I splurged and went to Whole Foods (8.99/fillet) instead of the usual Asian supermarket or farmer's market, so it might be cheaper elsewhere. Also, I substituted herbs de provence for the parsley used in the recipe b/c I found the recipe once I got home and didn't have all ingredients (after I had bought the fish). It only takes about 15 minutes to prep AND cook. After seeing what I was making for dinner, my friend remarked, "I like to cook things in lemon and garlic...just for the halibut!"

nellie's panko salmon

Just wanted to post pictures of my outcome when I tried Christine's easy recipe (available here). It literally took less than 3 minutes to prep and then just around 15 minutes to broil/bake in the convention oven. For my vegetables, I just used baby bok choy or Shanghai bok choy. I sauteed with a lil bit of oyster sauce, rice vinegar, sesame oil, black pepper and then after about 2 minutes I add in some minced garlic. Then keep simmering until it's to your liking. I'm pretty much able to eyeball the measurements now since it's my staple recipe for all Asian green vegetables.