what was for dinner: monday

Most days, as I am sure is the case for everyone, dinner is based on a few variables: (1) what I have in the fridge, pantry, nooks and crannies, (2) what mood am I in and (3) when did I start to think about making dinner (aka, the time factor). Some nights dinner is more extravagent than others – roast chicken vs soup from a box – and some nights I pull something together I have been craving. Monday night dinner was to feed a craving for Fish Tacos.

For the record: I have not been to Mexico, San Deigo or any other town that is known for fish tacos.  My version is purely thrown together randomly and completed geared to my taste buds. I encourage everyone to be daring when making dinner and add ingredients and spices that you personally like. It can change the whole dish, sometimes even for the better!

the close up

Fish Tacos
serves 2 (I had enough fish to make two tacos each for Boyfriend and myself)

Ingredients:
- flour (or corn) tortillas
- One pieces of fish fillet – I used halibut (it was in the freezer staring at me) but you could use tilapia, cod, or any other white fish
- juice from one lime
- juice from half a lemon
- pinch of salt
- 4 garlic cloves, minced – reduce if you are not into that much garlic
- 1/8 cup of olive oil – try not to use Extra Virgin Olive Oil as it takes too much away from the citrus
- Sides: sour cream, tomatoes, lettuce, avocado, salsa, cheese (whatever you like!)

1. Make the marinade by combining the lime and lemon juice, salt, garlic and oil in a large bowl with a whisk. Taste for seasonings. Marinate the fish for 5-10 minutes. (Try not to go longer or the citrus will start to cook the fish and then you are making ceviche and not tacos.)

2. In a large non-stick skillet (sprayed with PAM or spray olive oil) heat to medium-high. Add the fish and saute about 3 minutes per side – depending on how thick your fish is.

3. While the fish is cooking, heat your tortillas either in the microwave or in another pan on the stove top. Keep warm covered in aluminum foil in the oven.

4. Check the fish by using a fork to see how easily it flakes. Break the fish into pieces and serve with your favorite toppings.

serve with cerveza