Before cancer, I had normal eating concerns.
Am I eating enough protein? Enough veg? Not too much fat, or pie? Am I getting enough fiber?
Now, eating the right food is critical for me because not all foods work with my newly-configured digestive system. Thankfully fish works.
This past June, I joined Sitka Salmon Shares, a Community Supported Fishery (CSF) for the first time. It’s hard to believe I waited this long to join, particularly since I am obsessed with all things seafood.
Anyway, one month in, my first “share” arrived from Alaska—five pounds of a mix of rockfish, a whitefish similar to grouper, Pacific cod, and ling cod. The share averages out to about $25 per pound of fish, or $6.45 per four ounce portion. All the fish arrived intact with dry ice, individually quick frozen packages identifying the species, the captain, and the boat. 💚💙
Now, I know not everyone can afford this kind of service. If you’re the kind of person who cares about where your food comes from (and I think you do), then this might be your solution to always having the freshest, most delicious fish in the freezer. And if five pounds of fish per month is too much for you, find a friend and share. Whatever, though, don’t let that stop you from eating seafood 2xs a week.
If you aren’t eating seafood twice a week, I know adding more seafood to your weekly meal plan can be complicated.
What should I buy, where should I buy it, and how do I cook it? might be a few questions you ask yourself as you shop online or cruise the grocery aisle.
In the US, you probably buy from Costco, Kroger, Publix, Whole Foods, Giant Eagle, Trader Joes, Aldi, etc. the list is long. If you’re in the UK, you have Tesco, Waitrose, and Sainsbury. Now, lucky you if you have access to fresh fish! Many of us don’t. Pile on the challenges of transporting and distributing fresh fish during COVID? Yep, the challenge is real.
Unless you live on the coast or cast a line into the ocean or stream yourself, the fish you buy is caught, frozen, and refreshed at the market.
So…do your homework and trust your source. Four to six ounces (about the size of a deck of cards) is enough for one portion of heart-healthy seafood.
Think about this. Once you change your mindset about how fantastic fish is for your brain and heart, you’ll find a way to pay attention to those labels when you’re shopping. Who doesn’t want to be smarter, and live a long, healthy life?
I’ve also found that once you focus on cooking technique rather than a recipe, you’re bound to be more successful in the kitchen. With seafood, less is always better. Of course it’s great to have a recipe to follow. Recipes are templates, not rules set in stone. And most of us have been cooking as long as we could reach the handle on the avocado green electric stove. Am I right?
Alright, enough of that. On to the recipe.
Bread n Bake Fish Tacos with Avocado Salsa Recipe
Sweet, crunchy, and creamy. Simple, fresh, and bright. Prep to eat—20 minutes. Yep, that’s what you get with these no-formal-recipe-needed tacos. For my cod tacos, I used one small tail piece of fish. Any fish will do, but I wouldn’t suggest using your expensive halibut or grouper. If your fish if frozen, remove it from the package and thaw it in the fridge early in the morning (for dinner) or overnight.
Preheat the oven to 400 degrees. In a small bowl, add 1/2 cup or so breadcrumbs. Eyeball the surface of your fish, you’re only breading the tops. Sprinkle chili powder, cumin, garlic powder, coriander (or fresh, chopped cilantro), snp. Drizzle a tablespoon of olive oil over the bread crumbs and spices. Stir to combine. You want just enough oil to marry the spices and lightly coat the crumbs.
Pat the fish dry with clean paper towels. Cut the fish into equal, bite-sized portions. Arrange the fish on a parchment-lined baking sheet pan, and season the tops of the fish with salt and pepper. Spread mayo over the tops of the fish. This is your binder so that the breadcrumbs stick. Don’t skimp, but don’t be greedy. Spoon the seasoned bread crumbs over the tops of each piece of fish, pressing down lightly. Bake the fish in the preheated oven for ten to twelve minutes. Remove the smaller pieces at ten minutes, plate, and cover with tented foil to keep warm.
While the fish is cooking…make the Avocado Salsa. In a small mixing bowl, add 1 medium avocado, mash it with a fork, but don’t pulverize it! Think sweet thoughts. De-seed a small tomato and half a cucumber, chop, and add to the bowl with the avocado. Add 1 tablespoon of sour cream, a splash of pickled jalapeño juice, a few chopped pickled jalapeño slices, or fresh from the garden if you’re growing, a kiss of s-n-p, chopped cilantro, and some fresh lime juice. Stir and taste. Adjust with more salt, lime juice, or add more jalapeño if you like it hot n spicy. Wrap the tortillas in paper towels and heat them in the microwave for fifteen seconds. Slather the avocado salsa on the tortillas, and top with the breaded baked fish. Serve with lime wedges. Eat ’em up. There will be no leftovers, I promise.
How to Guarantee Bread N Bake Cod Tacos with Avocado Salsa Recipe Will Rock Your Next Meal
- Buy the best ingredients you can afford
- Margaritas, or a refreshing lemon-lime soda!
Got a question about this recipe? Hit me up in the comments. I’d love to hear from you.
I was inspired by this recipe from Salmon Sitka Shares.
