by Uhrig, Debbie Dance
(Amounts vary depending upon guests, I’ll plan for 4 persons.)
3 large fish filets of your choice, (maybe a pound)
(Tilapia, Swai, Blue Hake, Crappie, Trout, Bass, & Catfish just to name a few.)
Shredded Cabbage or lettuce
Green Onion
Cilantro
Chopped Tomatoes
Also consider avocado
Shredded cheese of choice and/or sour cream
Zingy Dill Sauce
1/3 cup light sour cream
2 tablespoons pure Maple Syrup
1 teaspoon Dijon Mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced, fresh dill or 1/3 teaspoon dry dill
1 teaspoon grated Lemon Zest
Salt and Pepper to taste
Prepare fish in your manner of personal choice, breaded, unbreaded, grilled, baked, sautéed, etc. You can put the taco ingredients out for the guests to assemble themselves or stir the dill sauce into the cabbage, onion, cilantro and tomatoes as if it were a Cole slaw. The type of shells you use are again, your choice. If they are small I would plan on 3 per person, if you’re using big shells only 2 per person. If you want to bulk them up a bit prepare some rice and make fish burritos. For this we put down a bit of rice, then the fish and all the ingredients of choice. Any way your pack it this is a delicious meal anytime, particularly in the heat of summer.
