FISH IN A BLANKET

Fish in a Blanket image

This dish was created out of compromise. My husband is not a fish lover, but he loves burritos and tacos. I love fish, so I disguised it in a corn tortilla with plenty of seasoning I knew he would like. Instead of baked, fried or cajun fish, I decided to pan cook with some good seasonings and present the little blanket of joy on...

Provided by Lynda Hayes

Categories Fish

Time 40m

Number Of Ingredients 28

Ingredients

1 large avocado, seeded and diced
1/2 medium red onion, chopped
1 small lemon & a lime, 1/2 juiced, 1/2 cut into wedges
1/2 tsp garlic powder
1 tsp sea salt & pepper
4 pollock filets, cleaned
1 medium tomato, chopped
2-3 green onions, chopped
evoo for pan
corn tortillas
crystal hot sauce
SEASONING MIX
2 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tsp oregano, dried
1 Tbsp creole seasoning
2 tsp coarse sea salt
2 tsp black pepper
1 tsp cayenne pepper
2 tsp paprika
1 tsp red pepper flakes
2 tsp granulated garlic
GARNISHES
fresh chopped tomato
shredded lettuce
mexican blend shredded cheese
sour cream

Steps:

1. Take the fish fillets and rinse well. Take a baggie and put fish in with the lemon juice and lemon wedges with some very cold water, about 1/4 cup and set in fridge.
2. Make the guacomole. Take diced avocado, red onion, salt & pepper, garlic powder and lime juice and mix together. Set aside.
3. Put seasoning mix together and put onto a dish large enough to bread fish fillets.
4. Drain baggie and remove lemon slices. Pat dry fish fillets with a paper towel. Heat a large skillet and add EVOO.
5. Dredge fish fillets in seasoning mix. When pan is heated, add fish fillets. Cook fillets 3 minutes on one side and flip over. Add diced tomatoes to pan and crystal hot sauce. Cover and cook for another 5 minutes carefully watching the pan, tomato will break down and a sauce will develop. Add whites of the green onion stem (save green for garnish) and turn heat down to low and simmer until fillets are soft and starting to flake.
6. In another skillet, heat a skillet with a dash of EVOO. When heated add one or two corn tortillas. After 1 minute turn over to other side. Watch carefully so they do not burn. Put onto a plate with paper towel and cover to keep warm. Remove guacomole from fridge.
7. After all fish is cooked, remove from pan and put onto a plate, use fork to flake apart. Pour pan sauce into a small bowl.
8. Assemble. Take corn tortilla in palm of your hand, like holding a little blanket, and add flaked fish, some pan sauce, guacomole and squeeze lime juice on top. Add green tops of onion. Garnishes: You can add shredded lettuce or extra diced fresh tomato on top if you like. Sour cream and shredded cheese are options also. Enjoy!