Fish Tacos with Cilantro Rice!

18 Aug

Yesterday was such a good day! Don’t you love that? After a full day of working, Mr. Military Man and I went for a walk on the beach. Holy cow. It was so nice and relaxing. And, it made for some good quality time for both of us. When we returned home, it was time for dinner!

The menu? Fish Tacos with Cilantro Rice.

I am a huge fish taco fan lately so I decided I should try to make this at home for a cheaper and healthier alternative. The fish taco part of the meal – we totally winged that. The Cilantro Rice? A really fantastic (and simple!) recipe from a new Williams Sonoma cookbook I got recently – Essentials of Latin Cooking!

Fish Tacos with Cilantro Rice

(serves 2 – with some leftovers)

Fish:

.5 lb of the fish of your choice (we chose sole)

salt

pepper

chili powder

1 tbsp olive oil

Cilantro Rice (adapted from Essentials of Latin Cooking at Williams Sonoma)

.5 cup long grain brown rice

1 cup H2O

.5 cup cilantro

.5 of yellow onion

1 tbsp minced garlic

.5 jalapeno

.25 cup of water

1 tbsp H2O

Mr. Military Man ran the taco show. Here’s the play-by-play. Remove fish from paper wrapping you received from the seafood man (who, by the way, caught a 5 pound fish and 27 crabs earlier in the day) and arrange on cutting board so that each can be seasoned. Sprinkle each piece lightly with salt, pepper, and chili powder. Turn each piece and season the other side in the same manner. Heat the oil over medium-high heat. When hot, add fish (we kept them as large filets and chopped into bite-sized pieces after they were fully cooked). Let cook for about 3-5 minutes and flip. Let cook on other side for another 3-5 minutes, or until fish is fully cooked. Remove from pan and chop into bite-sized pieces.

The cilantro rice? That was my doing. I could eat cilantro in everything – especially in the summer. The flavor is so vibrantly fresh. Here’s how this goes: Start by putting your H2O into a saucepan over high heat. Bring to a boil and add rice. Cover, reduce to simmer, and cook for about 45 minutes (or, if you’re using a different rice, follow the instructions!). When rice has about 10 minutes remaining, start your cilantro sauce. In a food processor, mix cilantro, onion, garlic, jalapeno. Mix until combined. Remove lid and scrape down the sides. Add water, put lid back on, and mix for another 30 seconds or so until a liquidy green sauce has formed. You may need to scrape the sides down again and keep mixing. Once everything is combined into a flowing sauce, you’re set! Once rice is finished cooking, add oil to a skillet (large enough to hold your rice and sauce) over medium heat. Once hot, pour rice into pan and stir rice around until the oil is absorbed and some of the rice has taken on a crisp brown color. Add the sauce, stir, turn to low, and let cook for about 5-10 minutes, or until liquid is absorbed.

Once you have your fish and your rice. It’s game time. We served our tacos on corn tortillas and topped with all sorts of things like, homemade guacamole, tomatoes, onions, lime juice, and salsa. We also served some yummy smashed black beans (aka “refried” black beans) on the side. But, your creative genius is pretty much welcome to run free with this. I’m not sure you could really go wrong here!

Military Mrs. tacos...wait to see Mr. Military Man's. So. much. prettier!!!

Military Mrs. fish tacos

Mr. Military Man tacos. His look so much better than mine!

His again. Don't they look delicious?!

Cilantro Rice Close-up!

This was an awesome dinner. One we both commented we’d be adding to our repertoire. It was actually really simple to pull together. I mean, we used about 5 million dishes, bowls, pots, and pans….

Man, we're a messy team in the kitchen! Who's doing dishes? Not it!!!

But, the cooking itself was quick and easy. If you’re a fish taco fan, put this together. The tacos couldn’t be easier. Just get your fish cooked and create to your liking form there. Cooking them in the little bit of oil Mr. Military Man did gave them a slight crisp while being super juicy and flaky on the inside. Perfect. And, the rice has such a fresh burst. It pairs perfectly (plus it looks sort of fancy!).

Not sure what today holds, but it’s another beautiful sunny day in FL so I bet we’ll find a way to make it great. I’ll see you back here soon!

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