Last Saturday, I got a special treat: Steamed lobster dripping with melted butter, and a night off from cooking. That’s right– my man made me a fancy dinner just because my weekend was busy. He and his friend Matt made an amazing seafood meal of baked fish and steamed lobster. You can make it, too!
Before you can begin to cook these deliciously fishy fajitas, you must obtain a fish. You could buy one at the grocery store, or you could catch one with your own rod and reel.
We spent today adventuring around our island home: first to the French side for fishing and snorkeling, and then to the Dutch side to see Fort Amsterdam. My parents gave me a waterproof phone case for Christmas, so while Ben caught fish for dinner, I caught fish on camera.
Ben caught a parrotfish, two glasseye snappers, and two doctor fish. Since ciguatera toxin is prevalent in our area, we checked online to make sure the fish are safe to eat. We threw out the snappers because they are high-risk ciguatera carriers. The doctor fish were tiny and rarely carry the toxin anyway, so we kept them. We were a little concerned about the parrotfish since it was over six inches, but it’s low-risk so we decided to try it. I guess we’ll find out in the morning if we’re OK; Ciguatera poisoning hits within twelve hours.
I think we’ll be alright.
Once the fish were home and cleaned, it was time to start cooking.
To make the fajitas, gather your ingredients:
Spices: salt, pepper, cumin, garlic salt
My favorite tortilla recipe is from Taste of Home. I never buy tortillas from the store anymore! Mix 2 cups of flour, a little salt, 3/4 cups of water and 3 Tablespoons of oil. Let rest, roll out, and fry.
Season fish with salt, pepper, and lemon.
Slice onions, bell peppers, and shallots into thin slices.
Put a quarter cup of oil in a flying pan and heat it to medium heat. Mix in seasonings to your preference. Fry veggies for a few minutes and then add whole fish.
Yum, yum! Smelling good, now. Make some rice while you cook the fish and veggies. The onions should be caramelized.
Remove from heat and allow to cool. Break out the salsa.
Remove the skin from the fish, flake off the meat, and pile it all on the tortillas.