Heart health, fuel for a brainpower boost and an eyesight saver are just a few of the many reasons why swapping your chicken, beef or pork for a night of fish on a regular basis might not be such a bad idea. While fish can get a bad rep for being bland and boring, we’re here to fix that – because it doesn’t have to be!
Whether it’s fried, baked or grilled, when it comes to summer menu planning nothing beats tasty fresh fish and seafood. Pair shrimp and oysters with zesty cocktail sauces like Tequila Lime or New England Cocktail Sauce or fried shrimp or clams with Down East Tartar Sauce. Aioli’s add a flavorful punch to shrimp and fish when used make breaded seafood. Is grilling more your style? Try any of our flavored oils (Roasted Garlic!), dressings (Cilantro Lime!) or our Maine Seafood Rub to compliment your preferred cut of fish or seafood choice as an easy way to bring out the best in your fresh catch.
We consider ourselves spoiled to be able to take advantage of the bounty of fresh lobster, haddock, oysters and more that our New England states provide us with, so we take advantage of adding it into our weekly dinner rotation. Fish tacos are a summer favorite of ours, and with the help of some Cilantro Lime Aioli and crushed Yellow Tortilla Chips (or try Lime and Sea Salt!) we think they’re a home run hit. Next time, try swapping fish in as your taco filling – we don’t think you’ll be disappointed!
For the slaw –
- 2 Tablespoons seasoned rice vinegar
- 2 Tablespoons Stonewall Kitchen Cilantro Lime Aioli
- 2 Tablespoons olive oil
- 2 cups Napa cabbage, shredded
- 1/2 cup carrots, shredded
- 1 Tablespoon scallions, minced
- Salt and pepper
For the fish –
- 1 pound firm fish, such as halibut, haddock, cod or mahi mahi
- Stonewall Kitchen Cilantro Lime Aioli
- 6 ounces tortilla chips, finely crushed
- Vegetable oil for frying
- 6-8 (6-inch) soft flour tortillas
- Limes, cilantro, sour cream, avocado or sliced tomato for garnish
- Preheat oven to 325°F.
- For the slaw, whisk together the vinegar, 2 Tablespoons Cilantro Lime Aioli and olive oil. Assemble and toss all of the slaw ingredients in a medium-size bowl. Season to taste with salt and pepper. Refrigerate until ready to use.
- Pat the fish dry. Cut diagonally into 1-inch wide strips.
- Generously brush the aioli on the fish, coating both sides.
- Dredge the fish in the crushed tortilla chips, pressing and and coating all sides of the fish.
- Allow to rest 15 minutes before frying.
- Heat enough oil to cover the bottom of a heavy skillet, about 1/4-inch deep, over medium-high heat.
- When oil is hot and begins to shimmer, but not smoke, add the pieces of fish in batches making sure to not over crowd the pan. Cook several minutes until coating is a golden brown on the bottom. Gently flip the fish over and continue to cook until golden brown on other side. Remove fish and place on layered paper towels to drain.
- While the fish is cooking, wrap tortillas in foil and bake for 10 minutes. Keep warm until ready to serve.
- Divide fish between tortillas. Top with slaw and additional aioli. Serve immediately with garnishes.