fish – Michael's Test Kitchen

So this is my first entree in a while–a quite easy one, too. If you’ve ever been to Rubio’s, you may have had one of their fish tacos, perhaps a Blackened Fish Taco? Gradually spicy but satisfying, these Blackened fish are simple to make, and have the potential of feeding a larger group, depending on how much fish you have.

Basically, blackening your fish involves heating butter or other fat on a (cast iron) pan on high heat, then putting your fish on, just a minute or so, in order to sear each side, which will previously be coated in a particular spice mix.

Next comes the familiar part, which is assembling the tacos. You can do this any way you want of course, which makes this meal more custom than not.

I use Tilapia, and it works very well with this recipe, but you can use any white fish, and it should work just fine.

Fish Tacos recipe – – PRINT

This Sweet & Thick Teriyaki Sauce is a great Asian sauce that works with almost any Asian food.

It works well as a baste for grilling things, and even a marinade.

It also works good on fish, making a plain fish (like mahi-mahi or salmon) more flavorful.

INGREDIENTS:

⅓ cup soy sauce

⅓ cup water

⅓ cup brown sugar

¼ cup avocado oil

1 tablespoon white wine vinegar

1 tablespoon cornstarch

DIRECTIONS:

In a small bowl, thoroughly mix all ingredients (except for cornstarch) together.

Pour mixture into a medium/small skillet over medium heat, and bring to a boil.

Put cornstarch into a small bowl. Pour a bit of the boiling mixture into the cornstarch bowl, and mix until homogeneous.

Pour the resulting substance back into the skillet, and stir until all combined. Boil a bit more, and then turn to low, and continue to cook, while stirring until the mixture becomes thick like syrup.

Remove from heat and use as a baste, and/or a sauce for your fish (salmon, mahi-mahi, etc.)

Store in the fridge, and heat before using.

See my original post of this recipe on instructables.

teriyaki-sauce-prep