It's been awhile since I've checked out this awesome thread! Everyone looks to be eating some mighty tasty grub!!!
Here's something that we've grown addicted to the last 3-4 months! We were introduced to fish tacos(jokes expected...:smiley_crocodile
by a friend of my wife's with Orange Roughy as the fish used in the preparation.
You have some of the usual sides like sour cream and chopped lettuce but the addition of my new favorite fish topping, Louisiana Remoulade sauce. You can also have banana pepper or jalapeño slices as sides as well as your own special toppings.
Here is the brand of sauce that you'll become addicted to especially if you like horseradish.
We still like the tacos but now we're making nachos and love them even more!!! We've been using tilapia lately but you can use your favorite fish. We prefer mild tasting fish like the two types mentioned so far but they're many more that fall into that category.
Anywho, simply spread out foil over two cookie sheets and spray down with Pam or other oil spray. On one cookie sheet layout 8-10 frozen fillets and bake them as directed on the package(usually 15-20 minutes @375) a few minutes after there thawed some and seasoning will stick I will take them out briefly and sprinkle Lemon Pepper on them and quickly put them back in till they're all white and flaky or done. After done and removed from oven take a fork and chop up or break up all the fish into flaky pieces. This will help cool it down faster and this is how the fish is put onto the nachos or tacos anyway. Keep oven on for baking nachos a few minutes later...
While the fish is baking prepare the other cookie sheet by putting nachos side by side like putting together a puzzle. We use the large unbroken ones(if you can find them..lol) and prefer yellow corn chips such as On the Border brand my wife buys at SAMs.
When the fish is done let it cool 10 minutes then carefully slide off the foil with the fish still on it to the counter so you can re-line it with foil and spray it down with Pam. Now if you have 3 cookie sheets this wouldn't be necessary...lol
Once you have two foiled sheets sprayed down and filled with chips and the fish has cooled down your ready to get started. Just sprinkle pieces of baked fish over each chip then add a dollop of the Louisiana Remoulade sauce to each chip as well. You could also just use the LR sauce for dipping as well. After the sauce or no sauce stage you can add pepper slices if you want. We prefer banana peppers if any but they're great either way. Now just add shredded cheese and bake. We don't put a lot of cheese on them, just a moderate to less than moderate amount.
Bake at 350-375 for about 10 minutes to cheese started to bubble and brown.....ENJOY!!!!
This is just before baking:
