Fish Tacos with Piperade


photo 3

With the sun finally here and temperature rising, I have been wanting to eat food that bring sunshine to my plate and my stomach;-)  colorful salad, fruit salsa, fish tacos, and fruit desserts.

And this morning, it is was not any different. As I awoke, I started thinking about what I would like to eat this evening and I thought of making tacos. I felt like eating a taco with a fresh guacamole salsa but the store that I went to only offered avocados that were as hard as stone so i grabbed a few bell pepper instead not really knowing what I would do. But they looked so appetizing:-).photo 1

Salmon with the sweet and red pepper sauce is one of my favorite recipe, so I decided that i could do the same to accompany my fish.

Ingredients for 4

  • 2 large Tilapia
  • 1 small purple onion sliced very thinly
  • 1 red bell pepper sliced very thinly
  • 1 yellow bell pepper sliced very thinly as well
  • 1/2 cup of white wine or broth if you do not use alcohol
  • 1-2 tbsp of brown sugar
  • salt and pepper
  • 3 tbsp of olive oil
  • 1 tsp of Mexican Hot Chili Pepper POwder
  • salt
  • Pepper
  • 1/8 red pepper flakes Optional
  1. Turn the oven to 425.
  2. In a large saute pan, warm up 2 tbsp of olive oil. When the oil is warm, add the onion and saute them.photo 2
  3. Then add the bell peppers and saute them as well.photo 3
  4. Add the white wine or broth, the brown sugar, stir and bring this mixture to boil.
  5. When the mixture has come to boil, turn the heat down to low. Season with salt and pepper and cook for 5-10 minutes. If you want more heat, add red pepper flakes.photo 2
  6. Meanwhile, pat the filet dry and place them onto a deep flexipan or a medium silpat that you would have placed on a medium perforated sheet.photo 4
  7. With a pastry brush, brush the filet with olive oil.
  8. Sprinkle salt, pepper and Mexican Hot Chili Pepper and place the pan into the oven.photo 1
  9. Cook the filet for 12 minutes or until the fish is cooked but still moist. ( I cannot believe how huge those filets were, those filets were so huge that they almost weight a pound each- I had never seen tilapia filet that thick but they were awesome).photo 5
  10. Place 4 tortillas on a plate. Place the octogonal over the tortillas and cook for 30 seconds to warm them up.photo 5
  11. To serve, place some of the fish inside the tortilla. Spoon a bit of piperade over the fish.photo 1
  12. Roll the tortilla close and eat up. Yum!!!photo 4

Bon Appetit and Happy Cooking!!!

Grown Up Fish Sticks


We all know that fish is one of those food that should be eaten  more than once a week because of all the benefits it brings. Not only is it packed with healthful vitamins and minerals, it is also a major source of omega-3 fatty acids. It is also shown to reduce the chance of heart attack, and stroke in elderly people. I eat fish 3 to 4 times a week so I should be okay. My family on the other hand does not… so I am always trying to find ways to have them eat a little more healthier…

Since both my kids and husband like fish sticks, I thought of making my own and this is how this recipe came about. I accompanied the fish stick with a red-pepper jelly sauce, but just a few drops of lemon juice would be fine. ( Ketchup would probably work also, but I am not making that suggestion;-)

Ingredients for 4: 3-4 flat fish filet such as tilapia or catfish, 2 eggs, 1tbsp of hoisin sauce, 1/4 tsp of salt, 1/8 tsp of pepper, 1/4 cup of red pepper jelly, 1/8 cup of fat-free sour cream, 1 tbsp of fresh ginger grated, 1 tbsp of ginger powder.

Cut the fish filet in small strips or about 1 inch wide.

In a large bowl, mix the eggs, the hoisin sauce, 1 1/4 tsp of salt, 1/8 tsp of pepper and stir. Add the cut-out fish filet and mix so that the fish filet are well coated with the egg mixture. In another bowl, mix 1 1/2 cup of panko bread crumb, and 1 tbsp of ginger powder. Scoop the fish out of the egg mixture, and place it all in the breadcrumbs. Stir to coat the fish with the breadcrumbs. Remove the fish filet one at a time and place them on a large silpat that was placed on a perforated sheet. Cook the fish sticks in the oven for 6-8 minutes at 400. Meanwhile mix the sour cream with the red-pepper jelly and the 1 tbsp of fresh grated ginger.

To serve, place the fish filet on plates and drizzle the fish sticks with the sauce, or with lemon juice. Et voila!!!

Bon Appetit and Happy Cooking!!!