Tilapia Tacos

I wanted to make fish; I was tired of salmon; I vaguely remembered making this a long while ago. This is a quick and easy dinner, relying on the mild-flavored, easy-to-find, and budget-friendly tilapia. As written the recipe fed the two adults generously (the kids are not at a point where they'll countenance fish tacos). Source blog is here.

Ingredients
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
olive oil
2 limes
2 6-ounce tilapia fillets (or other mild white fish)
salt and freshly ground black pepper
4 6-inch flour tortillas
Toppings such as chopped tomatoes, green onions, cilantro, salsa, avocado, whatever.

Instructions

1. Mix the chili powder, cumin, cayenne pepper, 1 tablespoon olive oil and the juice of 1 lime in a small bowl. Arrange the fish fillets in a glass baking dish or on a nonreactive platter. Brush fillets on both sides with spice mixture and season with salt and pepper. Let marinate at room temperature for 15 to 30 minutes.
2. Heat a large nonstick skillet over a medium flame. Add enough olive oil to coat the bottom and sauté the fillets until browned and cooked through, about 4 minutes per side. Transfer to a plate and break into bite-sized chunks with a fork.
3. Heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. 
4. Divide fish among tortillas and add your favorite toppings. Cut the second lime in wedges and serve with the tacos.

Spicy Fish Stew

This is an ancient recipe in my personal repertoire - it came from Cooking Light at least fifteen years ago. I have no idea where my physical copy of the recipe is, and had to hunt for it online using what I remembered from the ingredient list. It is just as good as I remembered it!

Ingredients

1 1/2 tablespoons olive oil
2 cups chopped onion
3/4 cup chopped green bell pepper
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
4 cups red potato, halved (about 1 1/4 pounds)
1 1/2 cups chopped seeded peeled tomato
1 1/2 cups clam juice
1 cup dry white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 1/2 pounds cod or other lean white fish fillets, cut into 3- x 1-inch pieces
2 tablespoons dry sherry
2 tablespoons minced fresh parsley

Instructions

1. Heat oil in a Dutch oven over medium-high heat. 
2. Add onion, bell pepper, crushed red pepper, and garlic; sauté 5 minutes. 
3. Add potato and next 7 ingredients (potato through bay leaf); bring to a boil. 
4. Reduce heat; simmer 15 minutes. 
5. Stir in cod and sherry; cook an additional 15 minutes or until fish flakes easily when tested with a fork. Stir in parsley.

Roasted Chili-Lime Cod

Another quick entry, this time because I am sick. Life continues, though. This was a great recipe, and cod happened to be on sale, so I didn't even feel guilty for indulging. Since I was turning the oven on anyway, I roasted asparagus alongside this, sliced up a baguette, and called it a day (see also: me being sick).

Everything turned out done at just about the same time. It didn't have time to marinate very long, but it was really good (and spicy), and definitely a keeper.

Ingredients

• 1 Teaspoon Paprika
• 1 Teaspoon Dried Parsley
• ½ Teaspoon Oregano
• ½ Teaspoon Chili Powder
• ½ Teaspoon Garlic Powder
• ¼ Teaspoon Cumin
• ¼ Teaspoon Salt
• ¼ Teaspoon Freshly Ground Black Pepper
• 1/8 Teaspoon Cayenne Pepper
• 2 Tablespoons Extra-Virgin Olive Oil, divided
• 1 lb cod fillet
• 1 Tablespoon Unsalted Butter
• Zest and Juice of 2 Limes
• Cooked Brown Rice, for serving, optional
• Cooked Corn, for serving, optional

Instructions

1. In a small bowl combine all of the spices and mix well. Using 1 tablespoon of olive oil, brush the cod filets and then rub the filets with the spice mixture. You will use the entire rub – so make sure to coat them very well. Refrigerate the cod filets for at least 30 minutes, or up to 12 hours.
2. Preheat the oven to 450º. Place the cod filets on a foil-lined baking sheet and roast in the oven for 10-12 minutes – the fish will flake easily and be opaque throughout when it’s cooked through.
3. Melt the butter, combine with lime juice and olive oil, and drizzle over the fish before serving.