Fish tacos

Posted by petra08 on January 19, 2018 · 8 Comments 

We had a bit of a warm spell last week, winter lost it’s cold grip and it was almost spring like for a couple of days. It was a welcome change and I managed to get up and do a few morning walks. One morning I got out just as the sun was starting to rise, bathing the sea and the beach in the most beautiful light. I just had to stop and take a photo.

 

 

The fishing boats are active and weather permitting they arrive about mid morning and sell their fare straight off the boats.

A friend of mine sent me a text early in the morning that they were coming in and I knew I wanted to get some fish for dinner. They sell what they catch and it is herring season so I had my heart set on that.

When I got there they had caught lots of whiting, one of my favorite fish. When I was little sometimes my mother and myself went to buy fish straight of the boats. Whiting was very plentiful and always cheap as chips so we got some along with cod. The fishermen used to laugh and ask if we were feeding the cat as that is what it usually went to.

Whiting has a firm, white, slightly sweet flesh. It is smaller than cod or haddock and I was thinking about fish tacos.

Once at home I found I was missing quite a lot of the ingredients and in the end decided to make a dish based on fish tacos as I was too lazy to go back out again.

 

I bought a whole tray of whiting fillets that just needed some trimming and it was enough for two dinners!

 

The first thing I wanted to do was guaccamole. I didn’t quite have the ingredients but was determined to use what I had so here is a watercress guaccamole.

 

Watercress guaccamole 

preparation time 5 minutes 

cooking time 0 minutes 

serves 2

Ingredients

• 2 avocados
• 1 tsp rice wine vinegar
• 1 good handful of watercress
• 1 clove of garlic, minced
• 1 shallot onion, chopped fine
• a pinch of sea salt
• a pinch of chilli flakes

Peel and mash the avocados with the rice wine vinegar. Shred the watercress and add together with the shallot onion and garlic. Taste with sea salt and chilli flakes.

Set aside until you are ready to serve.

 

I mixed corn flour with salt to dust the whiting fillets. I then fried them in grapeseed oil.

 

I didn’t have any tortillas so I used some beetroot bread that I bought in the market. I sliced it very thin before toasting it in the oven. Once crispy I rubbed them with garlic.

 

I wanted the meal to be fairly healthy and used cottage cheese instead of the normal grated cheese and used this as a base.

I plated the fish with the guaccamole, cottage cheese, garlic bread and more watercress and some watercress oil.

 

 

The dish did resemble tacos and the fish was great with the avocado and garlic bread.

 

I did a dry tomato and coconut chutney last week and I had some of it with the whiting.

 

 

 

A friend of mine had for been foraging on the seashore and brought me brined seaweed. It was absolutely delicious with the fish and the chutney.

A meal that started out as a very simple and cheap dinner turned out absolutely delicious. Sometimes good things are right in front of us!

 

I have finally pulled myself together and am bringing this to the lovely Angie’s Fiesta Friday! Some and join us, have a browse, get hungry! This week it is co hosted by Lily, Sweet Little Baker and Judi, cookingwithauntjuju

Don’t miss out 🙂 Happy weekend!

 

 

 

 

 

 

 

 

 

 

 

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Filed under Allotment/Veg, Amuse bouche, Avocado, Cheese, Chilli, Cottage cheese, Fish & Seafood, Garlic, Herbs, Main course, Onion, Recipe, Snack, Starter, Whiting · Tagged with Dry Chutney, fiesta friday, Fish tacos, Fishing boats, ShopLocal