Sunday Dinner – Fish Tacos and Springtime

The rain has passed, hoorah!

That may not be a real word….

This weekend will be the last one that I spend at home for a few weeks as Paul and I continue our springtime traveling and family tour. So I wanted to make a meal that was simple and relaxing, but also fun and tasty, and healthy. I know this seems like a lot to ask of one meal. But I found the solution…

Fish Tacos!

My favorite thing about this dish is that it tastes like a farmers market.  I don’t have a proper explanation for what that means, but it’s similar to tasting something that tastes like a color, this doesn’t describe the actual flavor of the dish, it describes how the taste encompasses the feeling and texture and the essence of how that color makes you feel.  This time instead of a color it tastes like a place, or a memory, of freshness and excitement.

Fish Tacos:

The quantities below were perfect for two people…who like to eat…so adjust accordingly for your party

1lb Tilapia

1 pint Cherry Tomatoes

Corn Salad (recipe below)

4 Radishes – sliced very thin

small handful Fresh Cilantro

Large handful Baby Arugula

1 can Refried Black Beans (I like to use a low-sodium can)

Salt and Pepper

Olive Oil

Sour Cream


Corn tortillas

On a parchment lined baking sheet place the Tilapia and the tomatoes (I also made roasted asparagus, so I put them all on the same tray). Drizzle with Olive Oil, and liberally salt and pepper.

Place the tray in the oven at 400’ (F) for about 25 minutes, or until the fish starts to brown a bit.

Heat the beans either in the microwave or in a saucepan on the stove.

Optional: heat the tortillas individually in a dry frying pan for a minute on each side – just to warm through and take away the chewiness of the cold tortilla.

Create an assembly line of your ingredients and have people build their own! This is a great meal to share with friends on a warm summer day. Serve with your favorite summer cocktail and enjoy!

Easy Corn Salad:

1 package of frozen corn – just plain old corn, not soaked in sauce!

A handful of fresh basil – chopped

A handful of fresh Chiles – chopped

1 ½ tbsp’s unsalted butter

Salt and Pepper – about 1 tsp each

Heat the corn either in the microwave or in a saucepan on the stove. You really want to defrost and just heat through enough so that the butter will melt. Turn off stove/remove from the microwave and transfer to a bowl – or save a dish and keep it in the pot. Add the butter and stir to melt.  Toss in the herbs. Salt and pepper to taste.

The perfect end to this meal came when we looked out of the window and noticed a beautiful sunset exploding through the sky.  The most wonderful shades of pink, purple, golden yellow and orange permeated the air adding to the already fresh feeling of excited contentment.

It’s a rare and wonderful feeling when everything seems to be coming together peacefully. This has been by far one of my favorite Sunday dinners. So here’s to next week, and continuing traditions!


One thought on “Sunday Dinner – Fish Tacos and Springtime

  1. Pingback: Dinners | LinzerTart

Leave a Reply

Your email address will not be published. Required fields are marked *