My husband and I live for fishing. Luckily we have a boat to get to a lot of different areas for catching fish, but we tend to stick with mainland fishing rather than out at sea. And I especially love when we can catch and bring back fish to eat. It’s such an accomplishing feeling! I’m not a big fish eater, as is my husband, and if I do eat fish I’m picky – we don’t like the fishy smell/taste.
So far, Trout, Snapper & Reds have been the best eating in the non-fishy taste quality. The main difference is these fish were literally in the water, swimming around, just hours ago. Now, we’re eating them. It’s such a difference in taste quality than buying frozen at the store – LET ME TELL YOU. So if you’re going to buy fish from the store, go to an actual fish market, don’t buy frozen. Fish market quality is less than days from being in the water, and was never frozen.
This past weekend we went out to Sebastian Inlet, in the Indian River on the east coast of Florida. We brought back two very nice Snapper – success! My husband filets them – in no way are we professionals, but over time doing it gets easier. Each fish gave us four good sized filets to bake, but this time I decided to use the meat in Snapper Fish Tacos with slaw. Feast before your eyes, folks.
Snapper Fish Tacos With Slaw
Servings: 3 (2 tacos per person) Prep Time: 10mins (with skinned filets) Cook Time: 30mins Difficulty: Medium
Fish filets (4 filets made 6 tacos)
Cheddar OR Pepper Jack Cheese
Shredded cabbage or prepackaged Slaw
Cumin, Garlic Powder & Salt for taste
Sprinkle some Cumin, Garlic Powder and Salt on your filets. That’s literally all you need. Then, bake the filets at 350 for about 20-25 minutes. You want the meat to just flake off with a fork if the filets still contact the skin underneath – way easier! Prepare your cheese and slaw for when the fish is done.
Set up a taco rack (or, a cupcake pan is what I used!) for your taco shells. Place the cooked fish in each of the shells, then top them all with a decent/generous amount of cheese (coming from the cheese lover here). Place the tacos back in the oven at 350 for just about 4 minutes. You don’t want to burn the shells – they don’t take that long to crisp up.
Once finished, layer your slaw on each of the shells. Top each with fresh salsa or tomatoes and cilantro. Now, please, devour them. Eat them all! And enjoy.