When I go to the grocery store for the week, I like to plan meals around what's on sale, namely what sort of meat is on sale as that can be the priciest piece of the puzzle. Lo and behold, Tilapia, which is maybe my favorite fish, was on a pretty fantastic deal last Monday. In the cart it went and out came the old smartphone.
I know. I'm becoming one of those people who stands in the middle of the produce section squinting at her iPhone oblivious to the milling patrons trying to squeeze past her parked cart. But let me tell you this: the epicurious app is phenomenal and totally worth it.
No, I'm not being paid to tout this app, I just love it. Let me gush for a moment: it lets you search for recipes on-the-go in a myriad of different ways. One can search by main ingredient, meal/course, dietary consideration, dish type, and season or occasion. For example, when I found the Tilapia, I pulled up the app to search for a meal.I searched by main ingredient (seafood) and cuisine (mexican) and it lead me to this
sure-to-please recipe for fish tacos. Plus, once you find your recipes, it will make a shopping list for you to check off as you go through the store and it organizes it all according to produce, dairy, meat, and on and on so you can make one quick pass. AND if you have multiple recipes that call for the same ingredient, it adds up the total for you. Oh my. Pure bliss.
So, back to the fish taco platter.
There were a lot of firsts for me: I had never marinated fish (or really anything) in buttermilk, I had never pickled anything, and had no clue how to make salsa verde. Thankfully those days are behind me now. This fish is pretty straightforward, it's really making all the little accouterments that can be time consuming. The recipe calls for Halibut or Bass, but I think you could use any of the flaky white fishes and this would work. Here's the scoop from the recipe:
Read on for the recipe
after the jump!