Fish Tacos

Fish with seasoning

Fish frying

Taco toppings

Finished product

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

2          large fillets white fish (haddock, cod, tilapia)
1C        flour
1C       ice water
1          egg
1tsp    cumin, ground
1/2tsp salt
fresh cracked pepper
10        tortilla wraps
oil for frying (vegetable)

sauce:
1C       yogurt
1          lime, juiced
2T       cilantro, chopped
1          clove garlic, minced

to garnish:

avocado, diced
tomato, diced
red onion, sliced thinly
cilantro
cheese, grated
japaleno, thinly sliced (avoid the white parts they are the hottest)

To start, cut the fish filets into 2″ pieces, thin filets work best. I used basa filet because that is what was available at my store but anyfirm white fish will do. sprinkle cumin, salt and pepper on fish, toss lightly so all surfaces are seasoned. In a separate bowl whisk egg, add ice water and continue whisking. Begin to add flour, a bit at a time, whisking until combined as you go. Once you have created the batter, mix the fish in and move pieces aroudn to ensure full coverage. In a frying pan on high heat add 2″ of vegetable oil. When the oil is hot – you will know when the surface shimmers – add the fish pieces being careful to drip any excess batter off as well as place the pieces without touching each other. You may need to do more than one batch if it doesn’t all fit in your pan. fry the fish until golden brown (about 4 minutes) then flip pieces carefully and brown on the other side. Remove fish from pan and let cool on paper towel lined dish.

To make the sauce, just combine all ingredients until smooth. Assemble at will!

Fish is a low fat protein that also contains calcium and phosphorous.

Veal Piccata

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I followed this recipe below. I found that by allows the sauce to reduce until it thickened it became a nice coating on the meat instead of being watery. The pasta was simply boiled, then butter, parmesan and fresh cracked pepper were added.

1          package veal scalloppini (thinly sliced)
1          onion, diced
2          cloves garlic, thinly sliced
1/2 C  all-purpose flour
1          lemon, juiced
2T       capers, drained
1C        chicken or veal stock
salt and peper to taste

to garnish:

finely chopped parsley

Season the flour with salt and pepper. Dredge the veal one piece at a time and shake off any excess flour. I cut my veal into smaller pieces for convenience. In a frying pan over medium-high heat, heat 2T olive oil. When the oil is heated, add the veal to the pan being careful not to overcrowd. When the veal is coloured golden on one side, flip it over to the other. Veal is a delicate meat and moreoever the pieces you are working with are thin, be careful not to overcook it or it will become tough. Remove the veal pieces once cooked and set aside. Add 1T butter, add onions and garlic, lightly sautee until translucent. Add in the capers, leom juice and chicken stock. As the liquid heats, it will loosen the bits at the bottom of the pan from frying, be sure to scrape this off the bottom and stir into the sauce, this is all the flavour! When the sauce has reduced and thickened slightly, add the veal back into the pan and continue to simmer until sauce has thickend a bit more. Ready to serve, sprinkle with parsley for effect. This recipe can easily be made with chicken if you are not comfortable consuming veal.

Veal is high in protein, and a good source of niacin, zinc, and vitamins B-12 and B-6. Buy veal from a local farmer or butcher where you are comfrotable with the humane treatment of the animal.