Fish Got To Swim

And birds got to fly
I gotta love one man ’til I die.

Gotta love Jerome Kern and Oscar Hammerstein II and “Show Boat.”

I have fond memories of my late father taking my 11 or so year-old self to a revival showing of “Show Boat” in a movie theater in downtown Wichita, KS. Popcorn and “Show Boat” on the big screen and a “date” with Dad. What’s not to love?

Anyway, back to the purpose of my post: I know I love my man, and part of the way I try to show that love is to prepare healthy meals. We all hear about how we should eat more fish, but coming up with healthy yet tasty, diverse, affordable ways to prepare fish can be rather challenging for me.

Frozen Lime Margarita — So Refreshing!

So Friday night, I decided to try making fish fajitas. I didn’t tell hubby what we were having — while he’s usually very open to trying most new recipes, he is sometimes a little hesitant about fish. I whizzed up a blender of carb-conscious (no sugar) frozen lime margaritas and went to work. (Do I know how to kick off a weekend, or what? 😉 )

This dish is already pretty light and healthy because of the fish. I also used fajita-sized Mission Carb Balance tortillas — 7 grams of fiber and only 5 net carbs per tortilla!

While I served this along with the traditional fajita and Tex-Mex accompaniments, including light sour cream and guacamole (in handy 100-calorie snack packs!), we found the delicate yet tasty flavor of the seasoned fish so delightful that we didn’t want to risk overshadowing it with guacamole, sour cream, or even salsa.

This recipe also stretches the fish into more servings while still giving lots of nutrition — 1 pound of tilapia fillets (3 fillets) fed my hubby’s hearty appetite and still gave us enough leftovers for a couple of lunches.

I used tilapia, but you could use another medium-textured fish if you liked. You can cook the fish and vegetables on the grill (which is traditional for fajitas) or you can cook it in a non-stick skillet. You could even bake the fish in the oven (I’d say to bake it at 350F for about 15 minutes or so), but it’s been so hot, I’m avoiding operating the oven when possible. You can use whatever color pepper you like — green, red, or yellow. I usually use green bell pepper simply because it’s generally the most affordable.

After I seared the veggies and starting cooking the fish, hubby came into the kitchen and said “Oh, that smells yummy!” 🙂

Easy Fish Fajitas (Number of servings depends upon amount of fish and heartiness of appetites; you can easily adjust the number of servings by varying the amount of fish and vegetables — a single person, for example, might want to do a single fillet and just a part of a pepper and onion)

  • 1 to  1 1/2 pounds tilapia (or other medium-textured fish) fillets
  • Seasonings to taste: Lime juice, garlic powder, cumin, chili powder, and cayenne pepper
  • Canola or olive oil (for cooking)
  • 1 bell pepper (green, yellow, or red), de-seeded and sliced into thin strips
  • 1/2 to 1 onion (red, yellow, white, or a mixture), quartered and sliced
  • Corn or flour tortillas (I liked to use the carb-balance high fiber tortillas)
  • Desired dressings: grated cheese (we use reduced fat), diced tomato, diced green onion, salsa, (reduced-fat) sour cream, guacamole, etc. (we enjoyed these best with simple dressings of grated cheese, diced tomato, and green onion) — if you’re lucky enough to have some fresh cilantro, that would be tasty, too
  1. Plate fish in a single layer on a non-reactive (non-metallic) plate, platter, or shallow baking dish. If you’re going to cook on the grill, lightly oil fish. Sprinkle generously with lime juice and season to taste with garlic powder, cumin, chili powder, and a light (and I do mean LIGHT) dusting of cayenne pepper, if desired. (Fish has a delicate flavor — you want to complement it, not overwhelm it.) Let sit at room temperature for 15 to 30 minutes to develop flavors.
  2. If grilling, drizzle vegetables with a bit of oil and grill until crisp/tender, then grill fish until it is opaque and flakes easily.
  3. Alternatively, lightly oil a non-stick skillet and cook pepper and onion over medium-high heat until they’re crisp/tender. Remove to a platter to keep warm. Add a bit more oil and cook fish over medium to medium-high heat, turning once, until it is opaque and flakes easily — about 3 minutes on each side. Place fish on platter and shred/slice into strips or chunks.
  4. Warm tortillas according to package directions. Fill and dress as desired.

It smells — and tastes! — so yummy, you may find yourself singing show tunes! (Go on — take a little over 3 minutes out of your day and enjoy the beauty of Ava Gardner and a show tune. You know you want to!)



About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Fish/Seafood, Main Dish, TexMex and tagged , , . Bookmark the permalink.

2 Responses to Fish Got To Swim

  1. Pingback: It’s Mexico’s Independence Eve | That Smells Yummy!

  2. Pingback: Cubism, Anyone? | That Smells Yummy!

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