Fish and Mushrooms...I Promise, Better Than It Sounds!

“Charleston” and his roommate Tyler cooked dinner Friday night for me and Lacey. Two words: “out-of-this-world amazing”! “Charleston” knows that one of my all-time favorite foods is the fish taco at Rock Bottom.

Therefore, he snooped around in his “manly” archive of Tyler Florence recipes and found Tyler’s Crispy Fish Tacos.

They were mouth-watering-I-could-have-eaten-ten fabulous. The Pink Chili Mayo made this dish and would be an excellent dipping sauce for any fish recipe! I love fish and am always looking for other ways to fix it. “Charleston” hit the nail on the head with this one. It might have to become a date-night staple.

For an appetizer I made Pioneer Woman’s Mushrooms Stuffed with Brie and let me tell you….this was the most sophisticated and easy appetizer recipe you will ever find. I have formed a strong love for mushrooms so combine that with cheese, garlic and onions…. I posted myself up by the pan of them in the kitchen Friday as I “pretended” to watch the boys cook. I think I finished off ¾ the pan all by myself! :)

Therefore, trust me on several things…

#1. If you have a dinner party and want something sophisticated and easy….Tyler Florence’s Crispy Fish tacos and Mushrooms Stuffed with Brie

#2. If you want to make your husband or wife something that will make them love you forever…Tyler Florence’s Crispy Fish tacos and Mushrooms Stuffed with Brie

#3. If you have a secret fetish with fish tacos, mushrooms, cheese, onions and garlic…..Tyler Florence’s Crispy Fish Tacos and Mushrooms stuffed with Brie

Have faith in me…put these on your menu this week!


Crispy Fish Tacos

Prep Time: 15 min
Inactive Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 8 servings

Ingredients
Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.

Directions
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.

To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.

Yield: 8 servings


Mushrooms Stuffed with Brie
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8

Ingredients
1 package White Button Mushrooms, Washed And Stems Removed
4 cloves Garlic, Minced
¼ cups Flat-leaf Parsley, Chopped
4 whole (to 5) Green Onions, Sliced (up To Middle Of Dark Green Part)
Splash Of White Wine (optional)
1 slice (wedge) Of Brie Cheese

Preparation Instructions
Preheat oven to 350 degrees
Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place upside down in a baking dish.
In the same saucepan (without cleaning it) throw in garlic, parsley, and green onions. Sprinkle very lightly with salt and splash in wine, if using. Stir around until wine evaporates, about 1 minute. Remove from heat.
Cut rind off of brie wedge, then cut pieces of brie to fit each mushroom cap. Place inside, lightly pressing to anchor each piece of brie.
Top mushrooms with parsley/garlic mixture.
Place into the oven for 15 minutes, or until brie is melted.

Note: mushrooms are best when they’ve been allowed to cool slightly. Delicious