Redfish Tacos

You know who are the best kind of friends?  Those with gardens.  And fishing skills.

I was the lucky recipient of a bunch of fresh redfish caught during a 4th of July trip to Louisiana (thanks, Mary!), a bunch of cucumbers (thanks, Holly!), and some green peppers I pilfered from my mama's garden when I noticed the organic ones at the Kroger were $4(!) each(!).  Having generous friends is one way to stick to my grocery budget.

I made a batch of these black beans and rice.  Please note that this makes sixteen servings.  I did not note this, and needed about 4 servings.  I am making enchiladas with the remnants.  It's a lot of black beans and rice- I would halve it for sure.

The redfish was cooked at 375 degrees for 20 minutes in a mixture of 1/4 cup of olive oil, a tablespoon of melted butter, a chopped onion, and the juice of one lime.

I topped the tacos with cucumber onion salad- I never make this the same way, but this batch was very tasty- 3 large cucumbers, 1 large Vidalia onion, 2/3 cups apple cider vinegar, 1/2 cup of sugar, and a pinch of salt.  Slice the cukes and the onion as thin as possible.  I used my mandoline, which is both fast and helpful in not slicing one's finger.

I warmed corn tortillas in the skillet (about 5 minutes per side over a hot stove), then layered the rice and beans, fish, cucumber salad, and then topped with an avocado cream (aka sour cream mixed with avocado), and some salsa.

Morgan had a colleague in town for work, so I was glad that these were so tasty- we gobbled them up.  I love to eat in the summer.  Well, I love to eat all the time, but I just love fresh produce.  Especially when it's free.  Hint, hint.