A quick websearch turned up dozens of delicious sounding recipes, but I finally settled on this one from Epicurious.com. I modified it a bit to suit the ingredients I had in the house, and reduced the number of servings. Here are my modifications. Sorry for the lack of picture, folks!

Red Snapper with Potatoes, Tomatoes, and Red Wine

2 large potatoes, peeled, cut into 1/4-inch-thick slices
1/2 tablespoon butter
4 tablespoons extra-virgin olive oil
1 small onion, sliced
3 large garlic cloves, thinly sliced
1/2 cup dry red wine
1 cup vegetable broth or chicken stock
1 medium tomato, chopped
1 teaspoon dried basil (I’m sure oregano would be tasty, but I’m out!)
2 tablespoons Kalamata olives or other brine-cured black olives
2 tablespoons chopped fresh parsley
2 7-ounce red snapper fillets

Steam potatoes until almost tender, about 8 minutes. Cool.

Melt butter with 1 tablespoon oil in heavy large pot over medium-high heat. Add the onion and saute until golden brown, about 5 minutes. Mix in 1 tablespoon oil and garlic. Add potatoes; cook 2 minutes. Mix in red wine and boil until very little liquid remains, about 4 minutes.  Add stock, tomatoes and basil and bring to boil. Add olives and boil until liquid thickens slightly and potatoes are very tender, about 12 minutes. Mix in half of the parsley. Season with salt and pepper.

Meanwhile, sprinkle fish with salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add fish fillets and sauté until just opaque in center, about 3 minutes per side.

Arrange potatoes in center of 2 plates. Spoon some sauce over. Top with fish. Spoon remaining sauce over fish. Sprinkle with remaining parsley. Drizzle with 1 tablespoon olive oil and serve.

Fish Tacos

Originally uploaded by nyxie.

What’s that, you’ve never had a fish taco?

Fish tacos aren’t exactly a common food here in Ottawa, but they are tasty! This version of a taco originated in Southern California, or perhaps Mexico; like many foods, this one seems to have had multiple origins! This in turn means there are a variety of recipes out there for the ‘one true fish taco’. I can’t speak for how authentic these are, but I can tell you we enjoyed them enough to have them two times in the same week.

The only thing you’re really making here is the sauce; everything else is pre-prepared or store bought. Of course, if you want to get adventurous, you could batter your own fish and use that in your tacos. But for a quick and lazy meal, using fish from a box works just fine.

Fish Tacos

Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

Mix together the yogurt and mayonnaise. Add in remaining ingredients and stir well to combine. Mixture should be slightly runny.

Also needed:

Tortillas (flour or corn)
battered fish, cooked per package directions (1 piece per taco is usually good)
Shredded cabbage
Salsa of choice (I like salsa verde or mango salsa)

To assemble tacos: place single piece of battered fish on the centre of a tortilla (if your fish pieces are fairly large, you may want to cut them into smaller chunks). Top with cabbage, salsa, and sauce. Fold over and eat!