I’m in Florida, playing servant for my mom as she recovers from surgery. My job description includes making tasty treats that are more than marginally healthy and strength producing.
Since I’m in Florida my mind naturally turns to more casual meals using fresh ingredients from areas as close as you can get them. So tonight I made Fish & Spinach Tacos with Cilantro Lime Sauce and served them with some refried-esque black beans.
Fish & Spinach Tacos with Cilantro Lime Sauce
1T olive oil
1/2 lb fresh fish, cut into 1″ chunks
1 egg, lightly beaten
1/2 c old bay bread crumbs
cilantro lime sauce (recipe below)
goat cheese crumbles
roasted tomato salsa
refried-esque black beans
Place a cast iron skillet into oven and Preheat to 400°f.
Dip chunks of fish into egg and dredge in crumb mixture. Set aside. When the oven is done preheating, let the pan continue to heat for another few minutes. Pour olive oil on bottom of the pan and swirl to cover. Place fish in pan and return to the oven for about 5 minutes. Shake pan to move fish around and return oven for another 5 minutes. Fish is done when firm. Serve on tortillas with spinach, goat cheese and topped with lime cilantro sauce and roasted tomato salsa.
Cilantro Lime Sauce
1/4 c light sour cream
2t light mayo
2 T fresh cilantro, finely chopped
juice from 1/2 a lime
1/2 t garlic salt
Mix ingredients together, add more salt if necessary. Refrigerate for a couple of hours or more.