This is a quick and easy way to make a delicious meal. It can be made even easier by using that leftover redfish from my grilled redfish recipe you made the day before. Add a margarita with a wedge of lime, and you have the perfect dinner.

Ingredients

  • 2 lbs fish fillets (or 2 lbs leftover cooked fillets)
  • 2 tbsp olive oil
  • 1 tbsp margarine or butter
  • 1 onion – chopped
  • 2 cloves garlic – chopped
  • 8 oz diced tomatoes
  • 8 oz cooked black beans (canned works fine)
  • 2-3 tsp cumin
  • 2 tsp cilantro
  • 2 tbsp lime juice
  • 1 cup bell pepper
  • 8 soft corn tortillas

Directions

  1. In medium skillet, heat 2 tbsp olive oil and 1 tbsp margarine on medium-high heat. Add seasoned fish fillets.  Sear/cook 4-6 minutes on each side (depending on thickness of fillets) Set aside.
  2. If you use leftover cooked fish, just skip above step and set aside cooked fish.
  3. In large skillet heat 3 tbsp olive oil and 2 tbsp margarine on medium-high heat. Add onions and bell peppers. (I prefer to use a mixture of bell and Sorrento peppers to add just a little heat. If you want to really heat things up, you can use jalapeño peppers)
  4. Sauté. Add 2 tsp cilantro, the chopped garlic, diced tomatoes, and black beans. Season to taste. Continue cooking on medium-high heat, stirring often, for 5-7 minutes.
  5. Add lime juice. Break up fish and add to mixture. Add a few tbsp water if needed to prevent sticking. Continue to cook until fish is incorporated into mixture; approximately 4-6 minutes.
  6. In small skillet (I prefer to use a small cast iron skillet) heat 2 tbsp cooking oil on med-high heat. Add corn tortilla. Cook on both sides. Remove from heat and drain on paper towel. Repeat on remaining tortillas.