It probably will come as no surprise to anyone that I enjoy watching the food network. One of my favorite shows is Giada at Home. She has a knack for making really complex dishes look so easy and simple that anyone can make them. I think I have the reverse skill - I tend to make everything look harder than it actually is. I watched her make these fish cups a few weeks ago and they looked so light and delicious that I decided to give them a try - putting my own twist on them of course. If you want to look up her recipe, she calls them tilapia fish tacos with arugula. Her version is good but I think mine is better.
Fish Cups
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
Filling:
3 tablespoons olive oil, plus more for drizzling
3 halibut fillets
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
Directions
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
Filling:
3 tablespoons olive oil, plus more for drizzling
3 halibut fillets
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
Directions
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
For the filling: Place halibut filets in a baking pan and bake 10 minutes at 400. Set aside to cool slightly.
For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango and green onions. Toss until all the ingredients are coated.
To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups.
Top each with 3 to 4 pieces of fish.
A light spring dinner. Simple and delicious.
Ciao!
Fish Cups
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
Filling:
3 tablespoons olive oil, plus more for drizzling
3 halibut fillets
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
Directions
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
For the filling: Place halibut filets in a baking pan and bake 10 minutes at 400. Set aside to cool slightly.
For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango and green onions. Toss until all the ingredients are coated.
To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish.
Wonton cups:
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
Filling:
3 tablespoons olive oil, plus more for drizzling
3 halibut fillets
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
Dressing:
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
Kosher salt
Directions
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
For the filling: Place halibut filets in a baking pan and bake 10 minutes at 400. Set aside to cool slightly.
For the dressing: In a medium bowl, whisk together the 3 tablespoons of olive oil and the lime juice. Season with salt, to taste. Add the avocado, mango and green onions. Toss until all the ingredients are coated.
To assemble the tacos: Put the wonton cups on a platter and divide the avocado mixture into the cups. Top each with 3 to 4 pieces of fish.
No comments:
Post a Comment