Beer & Chipotle Fish Tacos

Beer & Chipotle Fish Tacos

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 700 grams white fish fillets, (1½ lbs)
  • 1 bottle pale ale, (12 oz / 330 ml)
  • ½ cup yellow cornmeal
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon salt
  • 2 tablespoons olive oil
  • 8 flour tortillas, 6 inch
  • cups cabbage, shredded
  • fresh tomatoes, chopped
  • lime wedges

Instructions
 

  • Cut the fish fillets into thin strips. White fish can be pangasius, cod, grouper, etc.
  • Place fish strips in a shallow dish, pour beer over fish. Marinate 15-30 minutes then drain and discard beer.
  • Heat the oil in a non stick pan on medium heat. In another shallow dish, add the cornmeal, chili powder, and salt, mix together.
  • Coat fish strips with the cornmeal mixture, add fish to the pan but do not overcrowd.
  • Fry 3-4 minutes per side or until fish flakes easily with a fork and is golden brown.
  • Divide fish strips among the tortillas.
  • top each tortilla with cabbage and tomatoes. Squeeze some lime juice over each tortilla.
  • Serve with a lime wedge on the side. Enjoy.

Notes

Low cost per serving.
Fish Chowder III

Fish Chowder III

Adapted from an internet recipe.
Another great sounding fish chowder recipe, any whitefish can be used, boneless and skinless. I look forward to making this.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams whitefish fillets, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 large carrot, chopped
  • 3 stalks celery, with leaves, chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons butter
  • cups potatoes, chopped
  • 1 can baby clams, rinsed and drained
  • 2 cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper, and as desired
  • 2 cups milk

Instructions
 

  • In a large, melt the butter on medium heat, when melted, add the celery, onion, garlic, and carrot. Cook for 5 minutes, stirring often.
  • Add the potatoes, fish, clams, water, salt, and pepper, and bring to a boil then reduce to a low simmer. Cover and cook for about 15-20 minutes or until the potatoes are tender, stir occasionally.
  • When the potatoes are tender, stir in the milk. Leave on a simmer and cook, stirring often until the chowder is heated through.
  • Ladle into bowls, sprinkle some black pepper on top, serve with crackers.

Notes

Low cost per serving.
Variants. 1. Use 1-2 containers of oyster meat (Thailand, think Tesco), drained, in place of clams. 2. Use evaporated milk in place of whole milk.
Fish Veronica

Fish Veronica

Sounds like a very nice fish recipe, use any whitefish fillets your prefer, cod, haddock, pangasius, barramundi, tilapia, etc. On my to make and taste list. I will verify the servings this makes when I make this.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 3 whitefish fillets, boneless, skinless, pangasius would be perfect
  • salt and pepper, as desired
  • 1/2 cup chicken stock or broth, fresh or from powder
  • 1 tablespoon lime or lemon juice
  • 1 tablespoon butter
  • 2 tablespoon all purpose flour
  • 3/4 cup milk
  • 1/2 cup green seedless grapes, sliced in half

Instructions
 

  • Preheat your oven to 180 C (350 F), lightly oil a 7x11 baking dish.
  • Place the fillets in the prepared baking dish, season with salt and pepper as desired.
  • Mix together the lemon juice and stock in a measuring cup, then pour over the fish.
  • Cover the dish with foil and bake for 15 minutes.
  • While the fish is baking, melt the butter in a saucepan on low heat, then remove from heat and whisk in the flour, place back on the low heat and slowly add the milk while whisking, whisk continuously until the sauce thickens. Remove from heat.
  • Remove the baking dish from the oven, remove the foil, then remove the fish to a plate, pour the liquid from the dish into your sauce. Put the fish back into the baking dish. Stir to sauce to mix together well. Pour sauce over the fish and sprinkle with the grapes. Place back in the oven for another 3-5 minutes. Optionally, you can broil for 3-5 minutes to lightly brown the sauce.
  • Remove from the oven. Serve with sauce spooned over the fish, serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
Pan Fried Whitefish II

Pan Fried Whitefish II

Sounds like an excellent variation for fried fish, on my to make and taste list for sure.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2-3 whitefish fillets, boneless, skinless, cut in half to make easier handling
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder, 1/4 teaspoon if using Thai chili powder
  • salt and pepper, as desired
  • 1 tablespoon extra light olive oil
  • 1 tablespoon butter

Instructions
 

  • Mix together the garlic powder, paprika, onion powder, chili powder, salt and pepper as desired, in a shallow bowl.
  • Heat a large non stick pan on medium heat with the oil and butter. When hot but not smoking, coat the fish fillets in the dry mixture on both sides, then add to the hot pan.
  • Fry 3 minutes or until golden brown then turn the fillets over for another 3 minutes.
  • Serve with sides of your choice.

Notes

Low cost per serving.
Provided by Monica Rosales of Just A Pinch Recipe Club and his recipe is here.
United States.
Stuffed Whitefish

Stuffed Whitefish

This, is delicious! A really nice alternative to baked or fried fish. I made this on 3 May 2019 and cut the recipe in half, absolutely delicious. My photos show only 3 fillets used.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 whitefish fillets, boneless, skinless, pangasius would be perfect
  • 1 tablespoon butter
  • 1/4 cup onion, diced
  • 3 tablespoons green bell pepper, diced
  • 1 can corn, drained
  • 1 cup soft bread crumbs
  • 2 tablespoons pimento, chopped
  • 1/8 teaspoon dried thyme, crushed
  • 2 tablespoons salad oil, or neutral oil of your choice
  • paprika, for garnish if desired
  • fresh parsley, chopped, for garnish if desired
  • lemon slices, as desired
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease with oil or butter a 9x13 baking dish. If cutting the recipe in half, a 7x11 baking dish is perfect.
  • To make the stuffing, put a saucepan on medium heat, add the butter, when melted, add the onion, cook until onion is translucent.
  • Add the bell pepper, drained corn, bread crumbs, pimento, and thyme. Cook until the bell pepper is soft, stirring often, takes just a few minutes. Remove the stuffing from heat.
  • For those that are new to cooking, this is the skin side of a skinless fillet.
  • And this is the opposite side, or the inside of the fish, this is the side you are going to add the filling to.
  • Lay the fillets out on a sheet of foil, skin side down. Spread the stuffing loosely over the fillets.
  • Roll each fillet up and place seam side down in the prepared baking dish. Brush each roll with salad oil or oil of your choice.
  • For any leftover filling, just spoon it in along both ends of the rolls.
  • Wipe off the foil you used and cover the baking dish with that foil. Bake for 45 to 60 minutes or until the fish flakes easily with a fork. Photo with foil removed, perfectly cooked fish.
  • Serve with sides of your choice.

Notes

Low cost per serving.
Provided by Russ Myers of Just A Pinch Recipe Club and his recipe is here.
United States.
Whitefish Mornay

Whitefish Mornay

Adapted from an internet recipe.
The mornay term with this recipe is the cheese sauce used, the fish and the sauce are not cooked together, however, this meal goes together quickly. The fish is quite delicious, I was pleasantly surprised.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Fish

  • 2 fillets whitefish, pangasius or barramundi would be perfect
  • 1 cup milk
  • 1 bay leaf
  • 3 black peppercorns
  • chives, chopped, for garnish if desired

For the Mornay Sauce

  • tablespoons butter, (50 grams)
  • 50 grams all purpose flour, or 6½ tablespoons if no scale
  • 120 grams Cheddar cheese, or Gouda, shredded, (4 oz)
  • milk, as needed
  • black pepper, as desired

Instructions
 

  • Add the fish fillets to a nonstick pan, pour in the milk, add the bay leaf and the peppercorns. Heat on low heat and simmer for 8-10 minutes to poach the fish, the fish will flake easily when cooked through.
  • Remove the pan from heat, remove the fish from the pan to a plate and cover to keep warm. Remove the bay leaf from the milk. Keep that pan with the milk handy, you will need it soon.
  • In a saucepan on low heat, melt the butter then whisk in the flour, continuously whisk for 2 minutes.
  • Using the milk in the pan you poached the fish in, add a small amount to the saucepan and whisk in, repeat until all the milk from the pan is used. Now whisk in small amounts of fresh milk until you get a nice creamy consistency.
  • When the sauce is a nice creamy consistency, increase heat and bring to a boil, whisking continuously. Once at a boil, remove from heat and whisk in the cheese until smooth.
  • Plate the fish, spoon sauce over the fish, garnish with chopped chives if desired (I just added a little ground black pepper), serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Garlic Baked Fish

Garlic Baked Fish

Just a Pinch Recipe Club - Amy Herald, United States
This recipe comes from a good friend, fish can be any mild whitefish, such as cod, orange roughy, shark catfish, or barramundi. Common ingredients and even one shortcut is listed. On my to make and taste list for sure. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet with Rack

Ingredients
  

  • 1 kilo whitefish fillets, boneless, skinless, (2 lbs)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, smashed and chopped
  • ¼ cup fresh parsley, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup seasoned breadcrumbs, Shortcut
  • 1 egg
  • lemon or lime wedges, for serving, as desired

Instructions
 

  • Preheat your oven to 200° C (400° F), line a baking sheet with foil and place a rack on the sheet. Crack the egg into a shallow bowl and lightly beat to mix it together.
  • Add the butter and olive oil in a non stick pan on low heat. When hot, add the garlic and saute for 1 minute.
  • Remove the pan from heat, add the breadcrumbs, parsley, salt, and pepper, and mix together.
  • Dip a fish fillet in the beaten egg, then roll in the breadcrumbs mixture and place on the prepared rack. Repeat for all fillets.
  • Bake for 12-15 minutes, or until coating is golden brown and fish flakes easily with a fork.
  • Serve with lemon or lime slices and sides of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
Whitefish Fillets (Pressure Cooker)

Whitefish Fillets (Pressure Cooker)

Easy Pressure Steamed Mediterranean Style Fish is inspired by Hip Pressure Cooking.
This recipe comes from a very reliable source regarding pressure cooker usage. I figured if a pressure cooker makes vegetables, beans, and meats more flavorful, why not fish, so I researched and found this. For this you need a 3 quart or larger pressure cooker, electric or stove top. I will be using my 9 liter (9½ quart), 12 psi (80 kPa) stove top pressure cooker. This will use a steamer tray or basket in your pressure cooker. Follow all safety precautions for your model of pressure cooker.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, boneless, skinless
  • 500 grams cherry tomatoes, cut in half lengthwise, or roma, sliced, (1 lb)
  • salt and lemon pepper, as desired
  • 1 bunch fresh thyme, or dried, as desired
  • 2 tablespoons capers, drained

Instructions
 

  • Add 1½ cups of water to your pressure cooker. Add the steamer tray to your pressure cooker, or a steamer basket. For the basket, you can line that with parchment paper if desired.
  • Add a layer of cherry tomato halves or sliced roma tomatoes to the tray.
  • Add the fillets, season with salt, lemon pepper, and thyme, as desired.
  • Place more tomatoes on top of the fillets.

For Stove Top Pressure Cooker, 12 psi

  • Place the lid on the pressure cooker and add the weight. Bring the heat up to high. When the weight (jiggler) starts to vent pressure, reduce heat to low or medium low to maintain pressure venting. Set your timer for 4 minutes.
  • When 4 minutes have passed, turn off the heat and move the pressure cooker to an unused burner. Now we are going to do a normal pressure release.
    DO NOT pull the weight off the lid!
    Grab an oven mitt and just tilt the weight to the side to vent pressure, hold for 10 seconds, then let go for 10 seconds, repeat until the pressure is completely vented and the lid lock has dropped. THEN remove the weight and then open the lid. Since the fish is not in water, there is zero chance of creating a rapid boil that would possibly tear the fish up.
  • Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt and pepper as desired. Serve.

For Electric Pressure Cookers, with adjustable pressure settings

  • For this type of pressure cooker, these are guidelines only, I have no experience using of these models, so use your best judgement. There is my disclaimer for these steps.
  • Close the lid and turn the vent to sealing, and select Low pressure. Set your timer for 7 minutes, 8 for thick fillets. When the time is reached, do a normal pressure release, I assume you turn a lever to vent. When you have indication of zero pressure in the cooker, open the lid.
  • Remove the fillets to plates, top with some of the tomatoes and sprinkle on the capers, add a drizzle of olive oil if desired, and salt as desired. Serve.

Notes

Low cost, 4 pangasius are about 96 Baht for 4 fillets. For 4 servings, this is about 75 cents per serving.
Shrimp in Coconut Milk (Ginataang Hipon)

Shrimp in Coconut Milk (Ginataang Hipon)

Just A Pinch Recipe Club, J. White Harris, United States.
This comes from a good friend who has traveled throughout the Philippines, which is where this originates. For the black pepper leaves, in the US, some farmers markets will sell these, if you cannot find them, fresh spinach or bok choi works well also. Two methods are listed, the alternate method is a more localized type for Thailand with added fish and using local vegetables. I made the alternate method, and it is delicious!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

Original Method

  • 1 kilo shrimp, shelled, deveined, tails removed, (2 lb)
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup fresh pepper leaves, these are black pepper leaves, or any leafy vegetable like fresh spinach or bok choi.
  • salt and black pepper, to taste

Alternate Method

  • 500 grams shrimp, shelled, deveined, tails removed, (1 lb)
  • 500 grams white fish fillets, cut into 1 inch pieces, Pangasius is perfect, (1 lb)
  • 1 bag soup fixings, from local market
  • 3 cups coconut milk
  • 2 cups water
  • 1 teaspoon pork broth powder
  • salt and black pepper, as desired

Instructions
 

Original Method

  • In a medium pot, add the water and coconut milk. Bring to a boil then add the shrimp, reduce to a simmer. Season with salt and black pepper as desired.
  • When the shrimp are pink (do not overcook the shrimp), remove from heat.
  • Stir in the pepper leaves or other leafy vegetable, spinach or bok choi would be good choices.
  • When the greens are wilted, serve.

Alternate Method

  • With this method, I reduced the shrimp to 500 grams (1 lb) and added 500 grams of Pangasius, which is a nice firm white fish. Also used is a bag of soup fixings from the market, the green leafy parts in this are the leaves from a vine that grows wild and is foraged for everyday.
  • Open the bag of soup fixings and give everything a good rinse. This bag contained carrot, pumpkin, bottle gourd, winter melon, leaves from a vine make up most of this, and oyster mushrooms.
  • In a medium pot, add the water and coconut milk. Bring to a near boil then add the soup fixings, pork broth powder, and season with salt and pepper as desired.
  • When it nearly boils again, reduce to a simmer and let this cook for about 10 minutes.
  • Add the fish and shrimp and stir in. When the shrimp are pink (do not overcook the shrimp), just turn off the heat, leaving the pot on the burner, and cover with a lid. After about 5 minutes, the soup is done, but can remain covered while you prepare other items. I made some rice so I just let the pot sit.
  • Ladle into bowls and enjoy.
  • I served this with a side of Persian Dill Rice.

Notes

I recently bought 1 kilo (2 lbs) of shrimp from a local vendor for 70 Baht. For 4 servings, this is about 53 cents per serving. Adding variants can increase the price slightly if decreasing the amount of shrimp, like when adding fish, but certainly less than $1 per serving.
Variant: 1. Add Straw mushrooms, sliced in half.
White Fish & Vegetable Casserole

White Fish & Vegetable Casserole

This comes from a good friend and sounds delicious. The fish can be Tilapia, Pangasius, Barramundi, Cod, etc. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Fish

  • 2 kilos white fish fillets, your choice, boneless, skinless
  • olive oil, as needed
  • 1 tablespoon ketchup
  • 1 tablespoon mayo

For the Marinade

  • 2 eggs
  • 1 cup buttermilk, (Shortcut)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

For the Vegetables

  • 2 medium bell peppers, red, yellow, or orange
  • 2 medium carrots
  • 1 medium onion

Instructions
 

  • Rinse the fillets and shake off excess water, place in a large zip lock bag. In a mixing bowl, mix together the Marinade ingredients and pour into the zip lock bag. Squeeze out all the air as possible, squish the fish around to coat them and place in the fridge for 90 minutes to marinate.
  • Prep the vegetables. Slice the onion in half from top to bottom, then thinly slice each half. Slice the bell peppers into thin strips. And finally, shred the carrot.
  • Heat a splash of olive oil in a large non stick pan on medium heat. When hot, add the onion and cook until they are soft, about 2-3 minutes, then add the carrot and bell peppers, stir together and cook until the carrots and peppers are softened yet the peppers still crunchy, about 4 minutes or so. Remove the vegetables to a plate and set aside, and set the pan aside as well.
  • Preheat your oven to 190 C (375 F) and get out a large baking dish, like a 7x11 or 9x13 dish.
  • After the fillets are done marinating, remove the fillets to a strainer to drain and discard the marinade. Now take that same pan you used, heat another splash of olive oil on medium high heat.. When the oil is hot, fry the fillets, work in batches if needed. Just fry to lightly brown both sides, about 2 minutes per side. You are not trying to cook them through, just lightly browned.
  • Now take half of the vegetable and spread in an even layer on the bottom of the baking dish.
  • Place the fillets on the vegetables, slightly overlap them if needed to get all the fillets in the dish.
  • Mix together the ketchup and mayo in a small bowl, and brush this evenly onto the fillets.
  • Spread the remaining vegetables evenly over the fillets. Sprinkle with salt and pepper, to taste.
  • Cover the dish with foil, now we are going to steam the fish for the final cooking. Bake for 15 minutes.
  • Serve with mashed potatoes and butter or buttered egg noddles for a perfect meal.

Notes

Low cost per serving.
Shortcut: Buttermilk.
Variants: 1. Use Sriracha in place of the ketchup. 2. Add sliced mushrooms to vegetables.
This recipe for Tilapia and Vegetable Casserole  is from Natasha's Kitchen.