Halibut Fish Tacos

And now I know what I'm making for dinner.

Halibut Fish Tacos

Serves 4

1 cup corn flour (Bob's Red Mill is good)
1/2 teaspoon kosher salt
1 teaspoon ground red chile
Freshly ground black pepper
1 1/4 pounds halibut fillet, cut into 2-inch pieces to easily fit tacos
1 tablespoon mayonnaise
2 teaspoons white wine vinegar
1/4 cup minced cilantro
4 cups thinly sliced white cabbage
1/4 cup canola oil + more if needed

Salsas

1 dozen corn tortillas, warmed just before serving

Instructions: Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.

Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.

Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.

Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.

From our friend GWPDA, yclept Irate Scholar | 02.04.09 - 1:38 pm

Bacon Nation

Well, the conservatives are completely ahead of us on this:


Take Bacon. Add Sausage. Blog.

By DAMON DARLIN

Published: January 28, 2009

The Bacon Explosion, modestly called by its inventors “the BBQ Sausage Recipe of all Recipes,” has swept the Internet.

...The Bacon Explosion posting has since been viewed about 390,000 times. It first found a following among barbecue fans, but quickly spread to sites run by outdoor enthusiasts, off-roaders and hunters. (Several proposed venison-sausage versions.) It also got mentions on the Web site of Air America, the liberal radio network, and National Review, the conservative magazine. Jonah Goldberg at NationalReview.com wrote, “There must be a reason one reader after another sends me this every couple hours.” Conservatives4palin.com linked, too.


The entire world united, bound by bacon.
~

Into the future...

Guess what? No catfish for you next year:

LELAND, Miss. — Catfish farmers across the South, unable to cope with the soaring cost of corn and soybean feed, are draining their ponds.

“It’s a dead business,” said John Dillard, who pioneered the commercial farming of catfish in the late 1960s. Last year Dillard & Company raised 11 million fish. Next year it will raise none. People can eat imported fish, Mr. Dillard said, just as they use imported oil.

As for his 55 employees? “Those jobs are gone.”

Adventures In Dinnertime - Flank Steak

Reading through the Chronicle on Sunday, the Red Queen comes across a tasty-looking recipe that she insists that I cook for her. Flank steak - since the picture of red meat set her little carnivore heart aflutter.

Of course, says I.

What could be the problem with flank steak? It requires a marinade.

What could be the problem with the marinade? It requires balsamic vinegar, to which the Red Queen, bless her little contrary heart, is allergic.

Natually, in my eagerness to please (an unfortunate tendency which I continue to try to stamp out) and my utter joy at finding something that she'll freaking eat, I go for it, forgetting the dietary restrictions, like an idiot.

The wheezing, it haunts me still.