Whitefish Tacos

Difficulty rating: 2 chefs' hats (out of 5)

Jonboy says: "Living on the largest of the Great lakes is a fantastic thing. And one of the best reasons why is access to the varied fish species that call Lake Superior home: lake trout, walleye, salmon, and my favorite, whitefish. Ever wondered about some quick and easy ways to prepare whitefish? Well, come on into my kitchen and we’ll whip up some tasty whitefish tacos. Here’s what you’ll need."

Ingredients:

• 3-4 fillets of whitefish-skinned
• Olive oil
• 1 clove of garlic-minced
• 1/8 cup of fresh cilantro-chopped
• 1 cup of grated cheddar cheese
• 1 cup of chopped lettuce
• 2 tomatoes-diced
• 1 bell pepper-diced
• Salt and pepper to taste
• whole grain flour tortillas
• 2 cups of cooked wild rice or any favorite grain
• 1 ½ cups leftover black beans-heated through or 15 oz can of black beans, drained and rinsed 
• Brown sugar to taste

 
Directions:
Start the process by heating some olive oil in a frying pan. Lightly dredge your fillets in flour and place them in the pan with the garlic, salt and pepper, and brown sugar. Cook until golden brown and then flip over to cook the other side. Add your cilantro and turn off your heat. The fish should be flaky, not translucent. Now you can heat up your tortillas and start creating your soft tacos. Have your beans and rice warmed up, and place all the remaining ingredients inside your tortillas. Fold as you please and dig in. Easy, huh?

Inspired by Chef Jonboy of Penokee Mountain Foods in Marengo, WI