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Show 19.07
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YIELD 4 - 6 Tacos

4- 6 corn tortilla shells
8 oz. Red Snapper Filet
2 cups panko breadcrumbs
3 eggs beaten
1 cup flour
1 Tablsp ground ancho pepper flakes
Salt and pepper to taste
Enough peanut oil to deep fry (3-5 cups)

For the fish filet:
Cut the snapper in 4- 2 oz. portion. Place in bowl and add the ancho powder, salt a pepper. Set off to side to marinate 20-30 mins.  
Beat the egg in separate bowl. In two other bowls place the flour and panko crumbs.

Add oil to sauce pot. Place on stove and heat over medium heat to 325- 350 degrees. When ready dip the fish into the flour, then into the egg mixture, and then coat with the panko crumbs. Fry fish in oil until golden brown 5-7 mins.

3 cups Napa cabbage shredded
¼ cup peeled and grated carrot
¼ cup red cabbage shredded
½ cup mayonnaise
½ Tablsp prepared wasabi
1 Tablsp rice vinegar
1 Tablsp soy sauce
1/2 Tablsp granulated sugar
Salt and pepper to taste

For the Asian Slaw:
Mix the shredded cabbages, and carrot in a medium mixing bowl. Mix together remaining ingredients and pour over cabbage mixture. Set in refrigerator until ready to use.

Spanish Rice
2 cups cooked white rice
2 Tablsp olive oil
½ green pepper diced
½ yellow pepper diced
2 plum tomatoes diced
1 green onion diced
1 Tablsp paprika
¼ teasp cayenne pepper
Salt and pepper to taste

For the Spanish rice:
In a large sauté pan add the oil. When hot add the peppers sauté for 2-3 mins. Add garlic, tomatoes, rice, and seasonings. Adjust seasoning with salt and pepper. When ready to serve, stir in the green onions.

Black Beans
1 can cooked black beans drained and washed
2 Tablsp olive oil
2 gloves garlic chopped
½ cup diced pineapple
¼ cup yellow onion diced
½ cup chicken stock
½ Serrano chili pepper diced
1 teasp cumin powder
½ cup cilantro chopped
Salt and pepper to taste

For Black Beans:
In small sauce pot heat oil. Add onions, garlic, cook for 2-3 mins. Add Serrano pepper and pineapple. Add beans, stock and seasonings. Bring to simmer and cook for 8-10 mins. When ready to serve add cilantro.

Place some Asian slaw in to bottom of a warm corn tortilla. Place crispy fish fillet on top. Fold in half and serve with rice and spicy beans.

J.R. Cifrese
Community Cook