While you were out

Brad's gone in Virginia for a few days this week, and I've got the house all to myself. That means a return to the kitchen since there is no outside "work" going on! Tonight I took full advantage and made something new: Orange Roughy Tacos. I know, I know, you're thinking gross right? (I already heard all of your fish taco jokes Seth, so you can just stop while you're ahead). I myself thought fish tacos were pretty gross. I mean, why ruin a delicious bean or chicken taco by putting fish in it? But as is turns out, fish tacos are kind of a whole different taste experience. In a decidedly good way.
I got the idea for these fish tacos from my favorite random food blog, the Food in my Beard. I modified them somewhat, as mango/radish salsa just doesn't tickle my taste buds. I picked up some Orange Roughy that looked good at Trader Joes, and got some limes & avocado's.
Once I got home, first up I prepared the guacamole. I used 2 whole avocado's, 1 big scoop of greek yogurt, 1 large handful of chopped cilantro, 1/2 cup of diced red onion, the juice of 2 limes, and some cut up cherry tomatoes. I know the greek yogurt seems wierd, but it adds a really nice tang to the guac, and it's main purpose is that it keeps the avocados from turning brown!

Guac ingredientsHealthy guac all complete

Next up was the fish seasoning. It was really easy to make, and was just grated lime zest, chili powder, cumin, flour, salt & pepper. I mixed those all together, then patted it on the toweled off fish. I then put the breaded fish into a shallow pan with about 1/2 inch of canola oil over medium-high heat. I cooked the fish on each side for 3 minutes, which was just about perfection.

Breaded fish ready to fryLook at that fish crust!

In order to eat these tacos then, I simply broke up the fish into manageable bite sized chunks on a flour tortilla, sprinkled on some shredded lettuce, then topped with my healthy guac. I sat down to enjoy this new creation on my deck with a nice glass of white wine from my wine tour last September.

The makings of a good mealCompleted tacosA simple refreshing white wine

After dinner though, my desire to be in the kitchen wasn't waning, despite my best attempts to sit down with a book. Instead I turned to the fruit bowl and saw the overripe bananas beckoning me. I realized after I saw them, that I haven't yet written about the AWESOME Chocolate banana zucchini bread I made over the winter, so it was due time. :-)

Chocolate Banana Zucchini Bread

3 eggs
1 cup applesauce
2/3 cup packed brown sugar
3/4 cup white sugar
2 cups grated zucchini
2 ripe bananas, mashed
2 tsp vanilla extract
~~~
3 1/2 cups all-purpose flour
1 Tbsp ground cinnamon
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup Hershey's cocoa powder

1. Preheat oven to 325 degrees F. Grease and flour two 8x4 inch bread loaf pans
2. In a large bowl, beat eggs until light yellow and frothy. Add applesauce, brown sugar, white sugar, grate zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking power, baking soda, salt, and cocoa powder. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

This bread is seriously the most moist & delicious banana bread ever. From personal experience, it also freezes really well. Especially in mini loaf form!

Banana bread ready for the oven

Baked and delicious!