As a child my mother never cooked fish at home. It wasn’t until I was an adult that I understood why…
Fish is difficult to cook. In a pan it falls apart, on an open rack in the oven it makes the whole house smell and frying, well it’s cooking with a large vat of oil, nuff said.
But fish is so versatile, good for you and amazingly tasty. Restaurants are expensive and fast food is gross so the only option was to figure it out. I ran across this foil technique several years ago. It was originally listed as way to make fish tacos but the flavors were all wrong. After a couple of failed attempts, I came up with the current spice blend. It’s great for fish tacos, with dirty rice or alongside Greek green beans. Oh and the best thing, the house doesn’t smell of fish!
4 Tilapia filets, thawed
1 medium to large lemon, quartered
4 sheets of 6 – 8” long foil, must be big enough to encompass filet
- Heat oven to 350 degrees.
- Lay all 4 foils flat on the counter. Sprinkle lightly with onion, garlic, cumin, salt and pepper. I don’t measure. Part is intuitive, part is preference and part is practice. My husband prefers more garlic and I prefer more onion flavor.
- Place the tilapia filet in the center of the foil. Using a handheld juicer, squeeze the juice from ¼ of the lemon onto the fish.
- Sprinkle seasoning on top as before: onion, garlic, cumin, salt and pepper.
- Pinch edges together, rolling down the foil to make a baking pouch.
- Bake for 10 – 15 minutes. Bottom of the pouch should be warm/hot. Serve with tortilla and Mango Salsa (see below).
Mango is my new obsession. It’s sweet, handles spices and bakes like a dream.
Where have you been all my life? No matter, I’m quickly making up for lost time.
This salsa is more like a fresh pico than smooth salsa. It uses fresh jalapeno which is complemented nicely by the sweetness of the mango. Don’t be alarmed by the cucumber. It provides structure and are mild enough not to affect the flavor. My hubby won’t eat cucumbers and didn’t realize they were in there until I told him. Just trust me.
By the way, mangos are in season and more recipes are on the horizon!
2 medium mangos – peeled, pitted and diced
½ medium-large purple onion, diced
½ medium cucumber, seeded and diced
1 small tomato, diced
1 jalapeno, finely diced
½ bushel of cilantro, finely diced
Juice of 1 lime