Time for a food blog entry! A lot of Fresnans love Don Pepe Taqueria. I went there many years ago--don't remember what I had, but I really didn't like it, so I hadn't been back, in spite of everyone's rave reviews. A few weeks ago, I decided to give it another try.
I'm so glad I did. The fish taco I ordered was really good: soft white fish, shredded lettuce, cheese, tomatoes, and crema. It was big and flavorful.
I'll be returning to Don Pepe!
In addition to another great fish taco at Las Barcas in Huntington Beach, CA, I also recently prepared fish at home. I have a great tapas cookbook by Joyce Goldstein which features an unusual fish recipe, white fish and pine nuts. I noticed it a few weeks back and decided to try it. Again, so glad I did. The fish was perfectly cooked, and the tomatoes and peas in the sauce complemented the fish well. This is a recipe that I'll be making again.
Actually, you should try the recipe, too. Here it is (with the adaptations I made because I didn't have everything the recipe called for).
Fish in Pine Nut Sauce (Merluza en Salsa de Pinones)
1/4 c. pine nuts
2 T. olive oil
1/2 large onion, finely chopped
1/2 t. paprika
1/2 T. finely minced garlic
1/8 c. bread crumbs (I used Panko)
1 can stewed tomatoes
1/2 c. dry white wine
Salt and freshly ground pepper
Nice piece of white fish fillet (enough for 2 servings)
1/2 c. frozen peas
1/8 c. chopped parsley
Toast pine nuts (8 minutes at 350 degree farenheit)
In a frying pan, heat 1 T. oil over medium heat. Add onion and cook until softened and translucent, about 8 minutes. Add the paprika, garlic, 1/2 of the pine nuts, bread crumbs, stirring often for 3 minutes. Add the tomatoes and cooking wine and cook for 5-8 minutes, stirring occasionally, until thickened. Season with salt and pepper and keep warm over low heat.
In another frying pan, heat 1 T. oil over medium heat. Sprinkle the fish with salt and pepper, add to the pan, and cook, turning once, until browned on both sides, about 3 minutes on each side. Pour the sauce over the fish, add the peas, and simmer until the fish is opaque throughout, about 5 more minutes. Transfer to serving dish and garnish with pine nuts and parsley. Serve at once.
I've tried a number of recipes from this cookbook--Tapas: Sensational Small Plates from Spain--and have loved them all. Make this recipe AND buy the cookbook!
4582 N Blackstone Ave
Fresno, CA 93726