Picked up a couple of these threadfin fish at the Asian grocery. Seasoned with salt and pepper, dusted with corn starch, and pan fried until golden brown and delicious. Splashed just a few drops of soy sauce to finish. This fish has nice, white flesh and few bones. The best part is the cheek meat.
Costco sells these wonderful flour tortilla starts that you have to finish cooking in a warm skillet. There are many applications but the kids love just a standard cheese quesadilla made with a shredded Mexican cheese blend (also from Costco).
I was feeling like fish the other day but wasn’t in the mood for Chinese-style steamed fish. I was feeling more like a grilled fish sandwich. Annie said we have some tilapia fillets in the freezer…*ding!* How about a fish quesadilla?
We seasoned the fillets with salt and pepper then pan fried them with some olive oil. In another skillet we cooked the tortilla, sprinkled on the cheese, crumbled the fish onto the tortilla, then folded it in half to finish.
Meanwhile, I took a ripe avocado and diced it up. Then I diced up some garden tomatoes. Minced about a third of a red onion. Added a minced garlic clove. Seasoned with salt and pepper, and squeezed the juice from half a lemon over it all. Mixed together, and we have a lovely but not spicy salsa.
We still had half a bag of wild-caught shrimp in the freezer, so we defrosted, peeled, and deveined them. Then we sauteed the shrimp with chopped garlic and seasoned with salt and pepper. Those “shrimpadillas” were awesome!
Salmon fillet was sprinkled with salt and pepper, then grilled for 4 minutes per side. Dressing is a lemon-dill sauce. Mashed potatoes with granulated garlic, buttermilk, and parsley flakes. Steamed cauliflower on the side.
The fish came out perfect, but there was some sticking on the grill grates. Gotta remember to oil the grates before cooking.