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.
- 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
- 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.
- If you use leftover cooked fish, just skip above step and set aside cooked fish.
- 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)
- 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.
- 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.
- 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.