Marinated Tenderloin Fondue
When I was a kid in the 1970's, Mom made fondue a lot. She served this meaty version every New Year's Day. Now I carry on that fun tradition with my own family.
Read MoreBlackened Fish Tacos
Drescription
These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.
Ingredients
- 2 medium navel oranges
- ⅓ cup chopped white onion
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 medium red fresno chile pepper, sliced very thinly
- ⅛ teaspoon salt
- 2 tablespoons lime juice, divided
- 1 pound skinless snapper fillets
- 2 tablespoons cajun blackened seasoning
- 1 tablespoon neutral oil, such as canola or avocado
- 1 cup shredded red cabbage
- 8 (6-inch) corn tortillas, warmed
Directions
- Slice top and bottom ends off oranges; cut off peel and white pith, following the shape of the fruit. Cut orange segments from membrane to remove and roughly chop. Place in a medium bowl. Discard peel, pith and membrane. Stir in onion, cilantro, chile, salt and 1 tablespoon lime juice.
- Sprinkle both sides of snapper evenly with Cajun seasoning. Heat oil in a large nonstick or cast-iron skillet over medium-high heat. Add the snapper; cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a plate and flake into large pieces using 2 forks. Sprinkle with the remaining 1 tablespoon lime juice.
- Divide the snapper and cabbage evenly among warm tortillas. Top with the orange salsa. Garnish with additional cilantro, if desired.
