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From the galley

Snapper Burrito recipe

Let’s instead dream about sandy beaches with crystal blue water, and sun so hot you need an umbrella. Under which we will eat these fish burritos, and drink ice cold beer!

Snapper Burrito recipe

Snapper Burritos

YIELD: 4 burritos

Ingredients:

FOR THE RICE:

1 and 1/3 cup rice (long grain is the best; I used a combination of white basmati and enriched rice)
1 and 1/3 cup water
1 and 2/3 cup chicken stock
1 and 1/2 tsp lime juice
2 cloves garlic, minced
2-4 tbsp chopped fresh cilantro

FOR THE BEANS:

1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
15 oz can black beans, drained and rinsed
1 cup tomato juice
kosher salt
2 tbsp chopped fresh cilantro

FOR THE FISH:

1 tbsp olive oil
1 lb snapper, or other white fish (I used Pacific snapper, which is also known as "rockfish"), skin and bones removed
cumin, Tajin*, salt

FOR THE BURRITOS:

4 10-inch flour tortillas
sour cream
guacamole
salsa, to serve

DIRECTIONS:

FOR THE RICE:

Combine everything except the cilantro in a rice cooker (or a pot on the stove) and cook according to the directions of your rice cooker (or the package of rice if cooking on the stove). Fluff with a fork, and mix in the cilantro.

FOR THE BEANS:

Heat the oil in a saucepan over medium heat. Add in the garlic and cumin and cook for just a minute. Add in the beans and tomato juice and simmer for 15 minutes. Season to taste with salt, and stir in the cilantro.

FOR THE FISH:

Heat the oil in a large skillet over medium-high heat.
Season the fish all over with cumin, Tajin, and salt (you want a light covering all over the fish).
Cook the fish for 3-4 minutes on each side, until cooked through. Allow to sit for 5 minutes before flaking into pieces.

FOR THE BURRITOS:

Warm the tortillas in a steamer (or microwave), so they are pliable. Spread a bit of sour cream in the center, and top with the rice, beans, fish, and guacamole.
Roll the burritos by folding the two sides in, then roll the whole thing up, tucking as you go.
If you want your burrito to be a bit crisp (and hold together better), press your burrito in a Panini press for a few minutes. You can alternately wrap the burritos in foil and heat in a 350 oven for 10-15 minutes. Serve with more guacamole and salsa.

*If you don't have Tajin (a seasoning containing chile, lime, and salt), you could substitute paprika, and then squeeze fresh lime juice over the fish after it is cooked.

PHOTO & RECIPE CREDIT:

Snapper Burrito by Spache the Spatula

Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

2 cups cooked corn kernels
1/2 cup diced red onion
1 cup peeled, diced jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, chopped
1 lime, juiced and zested
2 tablespoons cayenne pepper, or to taste

1 tablespoon ground black pepper
2 tablespoons salt, or to taste
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
2 tablespoons sour cream, or to taste

Directions

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt.
Brush each fillet with olive oil, and sprinkle with spices to taste.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds

PHOTO & RECIPE CREDIT:

Fiery Fish Tacos with Crunchy Corn Salsa Recipe By:LouiseCol 

Photo by SunnyB

Harvest Chicken Pot Pie

INGREDIENTS:

PASTRY :
3 cups all-purpose flour
1 tablespoon chopped fresh thyme
1 teaspoon salt
1/4 teaspoon pepper
8 tablespoons unsalted butter, chilled
10 tablespoons shortening, chilled
FILLING:
2 pounds boneless, skinless chicken breasts
4 cups canned low-sodium chicken broth
8 tablespoons unsalted butter
1 large onion, chopped
1 cup thinly sliced celery
Salt and pepper
2/3 cup all-purpose flour
1 tablespoon chopped fresh thyme
1/2 cup white wine
1/2 cup heavy cream
1 10-oz. box frozen peas and carrots, defrosted
1 bag (16 oz.) precooked diced potatoes
2 tablespoons chopped fresh parsley
1 large egg, lightly beaten

How to Make It

Step 1

Make pastry: In a food processor, pulse flour, thyme, salt and pepper. Add butter and shortening; pulse until mixture resembles coarse sand. With motor running, add 6 Tbsp. ice water and mix until dough comes together, adding more water if necessary. Turn dough out onto floured surface and knead just to bring together. Shape into a rectangle, wrap in plastic and chill.

Step 2

Make filling: Place chicken breasts in a large pan and cover with broth. Bring to a boil over medium heat, then reduce heat to low and simmer until chicken is cooked through, about 20 minutes. Remove chicken from broth and cut into chunks. Strain broth; reserve.

Warm up your tummies with this comfort dish. Harvest Chicken Pot Pie recipe to get things cooking in your coastal kitchen.

RECIPE & PHOTO CREDIT:

Harvest Chicken Pot Pie

WoW! Sooooooooooo beautiful!
-   2 weeks ago -
So sorry to hear of his passing ... he certainly looked like someone who was full of life. Prayers offered for those that were touched by his passing.
-   2 weeks ago -
This looks good will be making this could use shrimp or salmon
-   1 month ago -
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