American Madness

Intelligent Criticism in the Service of a Better Nation




Now We’re Cooking!

Posted by Matt Cipriano | No Comments

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No, I mean it, literally, I was just cooking.

I finally remembered, while making one of my new recipes to take a few pictures while cooking and to write it down.

So tonight I present you with Monkfish Tacos

After the jump you’ll find the recipe as well as more pictures
(Click on any picture to see a bigger version.)

img_0139.JPGOkay, so first up is our ingredient list:
2 small monkfish filets
Salt + pepper
1.5 Tbsp Butter (unsalted)
1.5 Tbsp Olive Oil
1/3 cup Sour Cream
2 Tbsp finely chopped cilantro
2 Tbsp Lime Juice
2 Flour Tortillas
1/2 Small Avocado
1/2 cup Mixed Greens
2 Lime wedges
So, first I took two plates, laid out the tortillas and placed 1/4 cup Mixed Greens on each tortilla. Next up I cubed the 1/2 Avocado and split it between the two plates. At this point it was time to set the plates aside.

Now we move on to the Monkfish.
Pat the monkfish dry. Lightly (I stress lightly) rub the fish with salt and pepper and then cube the fish into bite size chunks.

In a frying pan heat the butter and olive oil until they are melted together and nice and hot.img_0140.JPG

Add the fish and lightly fry, about 2 minutes on each side. Take the fish out of the pan and divide between the two plates.

In the same frying pan add the cilantro, lime juice and sour cream and whisk together until well blended and hot. Dribble a bit of the sauce onto each of your tacos, squeeze a lime wedge over each taco, serve and enjoy.

As I am still learning to write up recipes let me know if you have any questions or anything like that. Pretty tasty, though over salting the fish will end up with everything over salted. You can also serve this with some tomatoes, maybe a dash of cheese, some hot sauce or salsa would also work well with it. Let me know what you think.

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