Hubs requested Fish Tacos last night and I was craving fish, too. But I had a MAJOR craving for something savory…so the side had to hit that note and still work with the mexican inspired flavoring on the fish. Also, since we are avoiding PPB&R, I decided to use lettuce “cups” as the torilla. The final meal? Cumin seasoned tilapia with cliantro and lemon wrapped in lettuce with shaved brussel sprouts, apple slices and toasted pine nuts.
Something you should know about me. I have ZERO issue with “short cuts”. If I find yummy “fixings” or frozen whatever that is healthy? I use it. Doesn’t apply here, but I have no problem with frozen broccoli, stir fry mix or peas, canned beets or corn, etc. And in this case? We’d just been to a great market and picked up delicious organic, fresh guacamole and salsa…neither of which were cooked by me 🙂
- Brussel sprouts
- 2 apples
- 1 cup of pine nuts
- 1 meyer lemon
- 5 tilapia filets
- Ground cumin
- lettuce of choice for wrapping
Trim the brussel sprouts and then thinly slice lengthwise. Discard ends and outer leaves, put sliced sprouts in a big bowl and separate out the leaves. Toast pine nuts over medium heat, keeping constant watch until golden brown. I looked away for a second and burnt some of the pine nuts. Thankfully, only a few were inedible. Put them aside.
Put a bit of canola oil in the pan (I didn’t want the olive oil to overpower the nuttiness of the pine nuts) and, once hot, add in the brussel sprouts. Let them cook down for a bit. While they are cooking, cut the apples halfwise, core and the slice into thin pieces.
Meanwhile, sweat the tilapia with salt, pepper and sprinkle with cumin. This is also a good time to zest the lemon and set the zest aside.
In batches, because the filets are usually quite large, saute the fish in olive oil until almost cooked through. Remove from heat and set aside. Cook the rest of the filets. Keep stirring the brussel sprouts, too. When those have wilted and are getting a more bright green, add a bit of balsamic and coat evenly.
Once all of the fish is cooked mostly through, add all of the filet back in, breaking them into chunks. Add in the chopped cilantro. Squeeze the lemon onto the fish and add the zest. Mix thoroughly.
With the fish finished, I put the salad together. The apples, pine nuts and brussel sprouts were combined in a big bowl and garnished with freshly grated parmigiana.
I set up a serving area on our table for people to make their own tacos. The salsa and guac were front and center. I had lettuce for wrapping the tacos up, too. Here is the finished plate.