Wednesday, July 14, 2010

Recipe for Flounder Taco Cups

(A FoodThearpy revision of Giada De Laurentiis' Tilapia Fish Tacos with Arugula)
What you'll need:
6 eggroll wrappers
Canola oil
Olive oil
3 cups coarsely chopped baby arugula
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
2 tablespoons fresh lime juice (from about 2 limes)
3 flounder fillets (about 8 ounces total)
Crème fraiche
Wasabi powder
Kosher salt and freshly ground black pepper

Taco Cups: Preheat the oven to 375 degrees. Brush each side of the wonton wrappers with canola oil and press into muffin pan. Bake for 6 minutes and let cool.

The Fish: Drizzle the flounder fillets with olive oil and season with salt and pepper. Pan fry or grill (I say grill!).

The Unlikely Filling: Whisk together 3 tablespoons of olive oil and the lime juice. Add the avocado, mango, green onions, and arugula. Toss until all the ingredients are coated. Season with salt, to taste.

Crème Fraiche w/a Kick: Mix together the crème fraiche, wasabi powder and salt to taste.

To assemble: Fill each cup with filling, lay fish along the top and dollop on some wasabi goodness!

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