So... A few weeks ago, TheITGourmet started Noom! I've heard a LOT of great things about peoples' experiences with it and so far I'm loving it. It's starting to make an impact - so please join me in the journey - it's going to be a fun ride! AND... It's given me a reason to start a new category of recipes on TheITGourmet blog.
Ingredients (for Fish)
Paprika
Smoked paprika
Lawry's Pepper Blend
Oregano
Garlic powder
Onion powder
Salt
Black pepper
Fish Fillet (boneless) - choose your favorite, flaky, white fleshed fish - what I generally use include Barramundi, Cod, Orange Roughy, Scrod, Snapper, etc. We usually split a 5 - 6oz for two persons
Corn Tortillas (4)
Spicy Crema (see recipe below)
Chopped Tomato
Slaw Mix (no dressing) - use your favorite cabbage or broccoli slaw blend
IMPORTANT NOTES:
There is NO oil used in the making of this recipe
Steps (for Blackening Seasoning)
Combine any quantity / combination of paprika, smoked paprika, Lawry's pepper blend, oregano, garlic powder, onion powder, salt, black pepper that you desire - taste it with your tongue and adjust accordingly. Please note there is no sugar in this seasoning mixture (except for perhaps a minute amount in the Lawry's pepper blend.
Steps (for Fish)
Place your cast iron skillet on High Heat and turn on your stoves exhaust fan - you will want and need the pan REALLY, REALLY hot for this dish and it will smoke - After all - it's Blackened - duh!!!!
Liberally coat both sides of the fish with the blackening seasoning blend (see picture below for a rough idea).
When the pan is hot, carefully place the fish onto the pan - it should really start to sizzle. The key to the blackening process is to make sure the pan is HOT HOT HOT. Another advantage to high heat is the spices form a quick crust that helps to keep the cooking fish from sticking to the pan.
Cook the fish for 3 - 5 minutes per side until the fish is cooked thoroughly - it should be moist and not dry in the middle. Cooking times may need to be adjusted based upon the type of fish and the thickness of the fillet.
Remove from pan and let rest for 2 minutes.
Roughly chop / flake the fish.
Ingredients and Steps (for Spicy Crema)
Combine 4 Tablespoons of Light Sour Cream with about 1 - 2 Teaspoons of your favorite red pepper hot sauce (we like Chalula or Louisiana Crystal) together. Add or subtract Hot Sauce to taste.
Season slightly with onion powder and garlic powder.
Assembly (for Fish Tacos)
Slightly warm the corn tortillas (we use a microwave)
Place the flaked fish, slaw mix, chopped tomatoes in a mound on the middle of the tortillas.
Spoon 1 Tablespoon of the Crema on top of each taco
Shake a bit of hot sauce onto each taco
Best Regards and As Always BonAppetIT!!!
TheITGourmet
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