I always used to walk to school when I was growing up. Every morning, I would leave my house, walk around the corner, pick up my close friend, and we’d take the 25 minute trip together. to school. There were the mornings we were running late and literally ran the whole way…or the afternoons in the late spring when that we needed to stop off for ice cream. Every Friday, we’d stop off for a slice of pizza (I think I remember the special on Fridays was $2.25 for a slice of pizza, a soda, and fries).
Although I am still proud to call her one of my closest friends, my friend and I now live in different cities. And while we speak all the time, my new walking partners are my neighbors. During one walk, one neighbor commented that the only fish she ever makes is salmon, flounder and tilapia, and for special occasions, sea bass. I’m sure there are lots of other people out there who are afraid to try other varieties of fish as well. Nile Perch (or Red Snapper) is a mild tasting fish that is extremely moist (for that reason I like it better than tilapia). The summer, when it’s too hot to eat heavy chicken or meat, is the perfect time to try new fish dishes.
Preheat oven to 425 degrees Fahrenheit.
Rinse the Nile Perch and pat dry. Place in a nine- by 13-inch baking pan.
Sprinkle fish with Cajun spice and cumin. Pour lime juice on top of seasoned fish, and using the back of a spoon distribute the spices so that they are spread evenly.
Bake, uncovered, for 20–25 minutes. Let cool and use a fork to break fish into smaller chunks.
Spread one tablespoon mashed avocado on a tortilla, leaving a small border around the edges.
Top with a handful of red cabbage and some pineapple tidbits. Top with a few pieces of fish, fold in half, and enjoy.
This fish is delicious cold and makes a perfect lunch. Place all the components of the taco either in a tortilla or pita bread.
If your local fish store doesn’t carry Nile Perch you can use Red Snapper. Ask for the skin removed and bake at 425 degrees Fahreheit for 15 to 20 minutes.