I realize I’m breaking some serious rules by using my oven during the summer, but psssht, I do what I want.
This was one of those meals put together by several things on the verge of going bad, so ‘they need to be used tonight’ kind of deals. Originally I was just baking some fish to eat with a side of corn on the cob, but after glancing in the cabinet at some corn tortillas… *lightbulb*
There is just something fun about whipping up a quick dinner, but that has vibrant color, flavor, and made from fresh ingredients (from the garden!!), then eating it on the deck. Just makes everything right in the world. Last year we had a summer that was 100 degrees every day for 5 months, so this year it having a hard time even hitting the upper 80’s has been perfect for deck sittin, wine drinkin. Can’t complain!
Our garden has really started to take off the past couple of weeks, so that’s what makes this dish so much fun for me. The oregano, rosemary, chives, cilantro, and pepper were from our garden, there is just something so organic about walking into your backyard and picking everything for your meal.
I also wanted to point out that our wedding is now in less than 7 weeks…so you only have that long to look at my cow and snowman plates before Brad probably wants to have a Greek plate-breaking-ceremony to celebrate the fact that we never have to look at them again!
Baked Fish Tacos
2 thawed Tilapia Filets
1 tbsp grainy mustard
1/4 tsp ground pepper
1 tsp chili powder
2 tsp low sodium soy sauce
1/2 tsp cumin
1 sprig of fresh rosemary
1 sprig of fresh oregano
1 spicy pepper ( I used a red hot pepper from the garden)
1 corn tortilla
Toppings: cooked corn (and cut from the cob), hot sauce, sour cream, diced pepper, small bunch of cilantro, chives
1. Preheat the oven to 375
2. Pat dry your fish filets with a paper towel. Add the pepper , soy sauce, chili powder, cumin to the fish. The squeeze the mustard onto the fish and rub in gently.
3. Lay the fish in a cast iron skillet (or other baking dish) lined with parchment paper. Lay the sprigs of oregano and rosemary between the two and fold the parchment paper up tight making an envelope that doesn’t allow the juices to seep out.
4. Bake for approximately 25 minutes, or until the fish is cooked enough to flake. I throw my corn tortilla on the oven grates for about 1.5 minutes on each side at the end of the fish bake time to firm up.
5. Pull the fish out of the oven, and take the parchment pack off the cast iron and set on a plate, you don’t want to cook it anymore. Open the parchment and remove the oregano and rosemary. Flake the fish a bit with your fork.
6. Take your corn tortilla, and sour cream, then your fish. Top with hot sauce, your cooked corn, cilantro, diced hot red pepper, and chives.