Seafood Wednesday - Deconstructed Fish Taco

My recipe for the shell-less fish taco is not your typical fish taco that you would often get at a restaurant.  No way I am going to drown my fish in batter (full of fat) and deep frying it.  By doing that, all the nutrients  that our body gets from seafood are being stripped away. The best and trusted way to serve seafood is to either bake or grilled them. But sometimes, a girl can only have so much baked or grilled fish, you know:-).   

For those who are looking for an alternative way to prepare fish, this recipe is for you. It doesn't take up a lot of time prepare. I would say 30 minutes at most. And if you have the urge to wrap the taco with something, please opt for whole wheat pita bread or whole wheat wrap. It's not the healthiest, but a better alternative than white carbs.

Nex time I promise to measure every thing precisely. IBut if you already don't know me by now, I usually just eye ball my measurement especially when I am experimenting in the kitchen. It's not an exact science.

Shell-less Fish Taco a la ContessaFillet of White Fish ( I used flounder for this particular recipe, but you can just easily use whatever white fish you have available. I would suggest using sole, turbot, halibut, or cod).Shredded red and green cabbage. Shredded or Chopped into Strips of organic apple. Dijon Mustard (Gray Poupon would do). Apple Cider Vinegar. Nonfat Greek Yogurt (Fage or any brands will do, you can also use plaint yogurt). Salt and Pepper to taste.  Lemon.

Pat dry the fish fillet and season with paprika, salt and pepper.Grill or bake it and it cooks super quick. Once cook, set it aside. 

Combine all the ingredients for the salad/slaw. Season it according to taste. To make it more sour, just add vinegar or lemon juice. For a little sweet hint to it, add raw honey or agave nectar (a better alternative to regular honey or sugar). Let it cool or serve it on top of the fish fillet.

The good thing about the slaw is  it can be served on its own as well. I often make a big batch and just keep them refrigerated.   Enjoy!

Bisous, Contessa