Since I am short of time at the moment and to be honest with you, I’m not feeling very inspired at the moment, I’m reposting an oldie but a goodie.
I think it’s the weather, one day 30° C / 86° F and the next 16° C / 60° F, for real!!! So I’m feeling lost as what to cook, my natural food rythm is confused. It has been raining a lot, which I love, I get my hopes up because I think fall is coming and then it’s blasting hot again. Sigh…..
So here’s our favourite seafood fajita, hope you love it like we do.
Crispy Fish Fajitas with Pomegranate
As a child I hated it when my mother would put fruit in a savoury dish, and she did it a lot! My dad loved it, so that was that, basically.
We never got kid friendly replacements either, nope no frankfurters or apple sauce for us.
I grew up eating Boeuf Stroganoff, Geschnetzeltes, Goulash and Crêpe Suzette for dessert. I remember thinking as a child, I can’t wait to be a grown up and to be able to cook and eat whatever I want. The thought of it alone ….was just great. I still don’t care for Boeuff S, Geschetzeltes or Goulash, and I really dislike crepe Suzette 🙂 coincidence?
However I do love anything with fruit in it, sweet or savoury.
So friends, I think you’re gonna like this one. I can’t say that its super fast to make because there’s a bit of prep work involved. But you could easily just make the fish and use store bought tzaziki if you want to cut in time. But then again it really is worth the extra bit of effort to end up with juicy crispy fish with such a refreshing cucumber and cilantro sauce. Any leftover tzaziki can be used on sandwiches.
⏰ Prep time: 20 minutes
🍤 Cooking time: 10 minutes
🍛 Serves: 4
- 1 lb. firm white fish cut in large-ish chunks
- 1/2 C. fine polenta + 1/2 C. white flour, mixed
- 2 eggs beaten
- 1/4 C. milk
- 1/4 C. vegetable oil for frying
- Taco seasoning
- 2 large onions, sliced thin
- 1/4 C. lemon juice and some beet juice (optional)
- 2 Avocados, peeled and sliced in to wedges, sprinkle with lemon juice
- 1 cucumber, washed and grated coarse
- 1 C. Plain ( soy) Yoghurt
- 1/4 C. mayonnaise
- 1 clove of garlic, peeled and grated
- salt and pepper
- a handful of Cilantro, chopped
- 8 Tortillas to serve, whole wheat or regular
- 2 C. shredded Iceberg lettuce to serve
- Lime wedges to serve
- 1/2 C. pomegranate seeds to serve
- Start by grating the cucumber, put everything in a tea towel and squeeze out as much juice as you can. Next put it in a bowl. Add the yoghurt, mayonnaise, cilantro, garlic, salt and pepper. Mix and set aside.
- Next put the fish chunks in one bowl, season generously with taco seasoning.
- In an other bowl, beat the two eggs and add the milk.
- In a third bowl, mix the polenta with the flour.
- Dip the fish in the egg mixture, then the polenta-flour and put on a separate plate.
- Get out a frying pan and heat the oil. Fry the fish for about five minutes on medium high heat. Take out of the pan with a slotted spoon and drain on kitchen paper.
- Meanwhile heat the tortillas.
- To serve spoon a generous amount of the cilantro tzaziki on the tortilla and some shredded iceberg lettuce, then the crispy fish on top.
- Add some avocado wedges and sprinkle with onion slivers and pomegranate seeds.
- Serve with lime wedges.
Looking for more great recipes to try? Be sure to check out this Cajun Jumbo Shrimp Tacos with Corn, a Peach & Koriander Salsa and Roasted Pepper Aïoli