Fish Salpicon
You can never have too many main course recipes, so give Fish Salpicon a try. This recipe makes 2 servings with 528 calories, 51g of protein, and 19g of fat each. For $5.9 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. 19 people were glad they tried this recipe. This recipe from Food52 requires salt and pepper, scallions, wondra flour, and limes. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free and pescatarian diet. With a spoonacular score of 95%, this dish is great. Salpicon, Salpicón, and Salpicon are very similar to this recipe.
Servings: 2
Ingredients:
1 small hot chili (Serrano, bird chili, etc.), seeded and finely chopped
Large handful cilantro leaves, roughly chopped
Corn tortillas or chips
2 limes
Salt and pepper
2 scallions, white and green parts, thinly sliced
1/2 lb tilapia (2 fillets)
1/2 pound tilapia (2 fillets)
Vegetable oil
1/2 cup Wondra
Equipment:
whisk
frying pan
cutting board
knife
bowl
Cooking instruction summary:
Put the Wondra in a shallow dish and season generously with salt and pepper. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess. Heat a large saut pan over medium heat and add a thin film of oil. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.
Step by step:
1. Put the Wondra in a shallow dish and season generously with salt and pepper.
2. Whisk to combine. Dredge the tilapia in the Wondra, patting gently to remove any excess.
3. Heat a large saut pan over medium heat and add a thin film of oil.
4. Add the fish to the pan. Cook for 2 to 3 minutes, until golden brown on one side, and then flip and cook for another 2 to 3 minutes.
5. Remove the fish to a cutting board and let it cool for a few minutes. Flake the fish with two forks, or chop it roughly with a sharp knife.
6. In a medium bowl, combine the fish with the chili, scallions and cilantro. Squeeze one lime over the top and fold gently to combine. Taste and add more lime and salt if necessary.
7. Serve in a pretty bowl with the tortillas and chips, and avocado if you like.
Nutrition Information:
covered percent of daily need
