Friday, December 04, 2009

Finally, last night's dinner...

Unsoaked Rice
2 cups long grain brown rice
2 Tbs. butter
2 Tbs. olive oil
4 cups broth (the recipe calls for chicken broth- I used 1/2 veggie broth and 1/2 water)
1/2 tsp. salt

Melt butter and olive oil in pan.  Add rice.  Saute rice.  Add liquid and salt.  Bring to a boil.  Boil uncovered for 10 minutes. Reduce flame to lowest heat and cover tightly.  Cook for 40 minutes (ok the recipe says 1 1/2 hours.  We have a gas stove and my "lowest:" heat setting is still a pretty hard boil so it has never taken me 1 1/2 hours to cook rice- and if I left it on the stove that long I would end up with burnt rice).

Fish Tacos
1 lb fresh or frozen fish (I used tilapia- cod would be good)
2 Tbs. margarine or butter melted
1/4 tsp ground cumin
1 clove garlic, minced
1 tsp lime juice (or lemon juice)
corn tortillas
Salsa, guacamole, whatever you like to put on your fish tacos (except none of that yogurt/sourcream dressing because we are fasting).

Rinse fish and pat dry with paper towels.Place fish in a single layer in greased shallow baking pan. Combine margarine/butter, cumin, garlic and lime (I actually used more lime because I love lime).  Brush over fish.  Bake in a 450 degree oven 10 minutes or until fish flakes easily with a fork.

Warm tortillas in the oven by wrapping in foil and placing in oven for about 5 minutes.

We also had the red kidney bean dip recipe that my sister, Katherine, had suggested.  I happened to have some already soaked/cooked red kidney beans in the freezer:)

This dinner, though a lot of work (isn't taco night, even with meat, a lot of work?  All those little add-ons to prepare and kind of a pain to make sure everything is done at exactly the same time so that all your foods are hot) is kind of worth it in the end:)  Fish Tacos also take us back to when we first met, through Project Mexico.  We did spend quite a bit of time at the fish taco place in Rosarito when we had time off from working.  DH tried to explain to Big P that we met in Mexico working at an orphanage and that we went out for fish tacos all the time- I don't think Big P quite got it all.  And I do think my home made fish tacos are better than the fried fish and mayonnaise on a tortilla that we would get at the taco shop.


Xenia Kathryn said...

Tacos are a lot of effort! We usually have them Friday nights, and while cooking the actual food is fairly simple, it seems it's all the little details that take just as long to get onto the table :)

I want to try this fish recipe! Sounds good. Tacos are labor intensive, but always worth it.

Do you use GF "flour"-style tortillas, or do you use corn tortillas? We love corn tortillas, especially warmed in a skillet with some olive oil on both sides. Seems to help keep it from breaking apart.

Keep up the good work! :)

Christina said...

we use corn tortillas (reminds us of mexico:) trader joe's sells a rice tortilla that is pretty good but paul didn't like it because it always falls apart- not good for burritos but good for quesadillas:)