^ Don't ferget the fresh Cilantro!
And Definitely +1 on the 'skin is Good fats'.. :thumb:
OK, so here's one more Family-Fav, then I'll shutup..
We call this 'Vomito de Chucho' (colloquial-Spanish for 'Dog Barf'..
: which is the name my Wife gave it, first time I made it / served it to her (LMAO!!) And,
visually, she's not wrong, but.. Whence eaten, man, it's
Quite the yummy-opposite..
- Thinnish (~3/8-1/2" thick) Tilapia fillets (skin-on, or off, yer choice, but skin On, is yummier..) Quantity, as-per serving-size of yer particular House Sharks..
- 1x 14-16 oz can Black Beans, 1x same-size (or, volume if you grow yer own..) White / Sweet Corn, 1x 12 oz package of Shredded 'Mexi-Blend cheese' (or, sure, DIY..) and 2-3 Ripe Avocados... (sorry, Jojo..
Also get together: Salt/Pepper, Butter / Olive-oil 'spread', your favorite 'Mexi-style spice' (ie: we Love McCormick's 'Mexican Seasoning', or just DIY..) small bouquet of fresh Cilantro, and 1x fresh Lime..
Prep some 'foil burritos' (See Post#12, Recipe #1 for 'instructions'..) for each fillet, Pre-heat oven to 400˚ (Ps, this can even be done in a Toaster-oven or on the Grill.. Yet 'another great reason' we Always do these 'foil burritos' when Baking fish.. Incredible-flavor, never dry, easy 'cleanup', etc..)
..Lay-out each fillet in center of its' foil-shuttle, and Butter, salt/coarse-pepper, and seasoning-sprinkle each, to-taste. Add an ample-covering of the black beans, corn and cheese. Sprinkle with a bit of cilantro, and drizzle Lime, to-taste. Fold-up / put in oven, as-per the Instructions in Post#12.
Now, normally, most fillets (under 3/4" thick) will nicely steam-cook thru in foil in ~10-12 mins, but Because this is a rather 'wet' dish (and there's nowhere for the juices to 'escape' in these foil-burritos..) you'll need to adjust the cooking-time a Bit.. Maybe ~14-15 mins if ~1/2" thick fillets, ~12-14 mins if under 1/2".. But, rarely will you Ever go more than 16 mins - this is a Really
Quick way to cook fish, also..
When "done" (yes, you can sack-out the 'burritos' / unfold a bit, and carefully peak / fork each fillet / put-back if not cooked-thru yet - just be super-careful the juices don't escape the ends - been there / done that..
Carefully extricate from the foil, and transfer to serving-plate, then Top with thin-slices of Avocado / serve with fav side - Rice, whatever..
Now, if you're Really Good at moving delicate / sloppy foods, it'll 'present well', but.. If these fall apart during the 'transfer' (as these usually do, they're
So moist / flakey..) well... You'll quickly understand How this dish 'earned its name'..
..Though, have to say (for those that have Kids..) when they enthusiastically ask 'What's for Dinner??!!' and
your answer is "Dog Barf!".. the 'shock and awe-value' is...
Priceless.
:
Enjoy..
jd
PS - Yes, this recipe works Great as a basis for "fish tacos", whether soft or hard-shell.. Just prep / add for serving: diced red onion / tomatoes / more fresh cilantro, and lime to squeeze.. Yummz..