Last year I went to something called the Sustainable Seafood Blog Conference – because, yes, my whole life is a parody sometimes – and it actually totally blew my mind. I learned so much about seafood, sustainable practices for both wild caught and ocean-farmed fish, and how to be a better consumer when it comes to buying seafood.
• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: Serves 2
For Chilli Lime Fish:
• 3 tablespoons butter, melted
• 1 lime, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 12 ounces barramundi, skinless
For Peach Salsa:
• 1 peach, chopped
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup red onion, minced
• half a jalapeno pepper, seeded and minced
• lime juice and sea salt to taste
For Other Taco Essentials:
• corn tortillas
• mayo for a quick sauce
• avocado, lime, or other toppings
For Chilli Lime Fish: Defrost the fish by soaking it in the packaging in cold water for about 15 minutes. Preheat the oven to 400 degrees F. Whisk the butter, lime juice, chili powder, garlic powder, and salt together. Place the fish in a small oven-safe dish, pour sauce over the top, and bake for 15 minutes. Remove fish from the oven, flake into small pieces, and toss with any sauce left in the pan. Bake for another 5 minutes so the sauce soaks into the fish.
For Peach Salsa: Toss all ingredients together.
For Tacos: Assemble, layer, load it up, squeeze more lime over the top, and DEVOUR.
NOTES: For a nice quick little sauce, reserve 1-2 tablespoons of the chili lime sauce and mix with mayo or sour cream. Drizzle this sauce over the top of your tacos.
This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/easy-chili-lime-fish-tacos-pinch-of-yum/