makes 2 servings
1/2 lb whitefish fillet
1 cup organic milk (whole, low-fat, or skim) [optional]
fine sea salt
freshly ground black pepper
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon chili powder
1/2 jalapeño, seeds and ribs removed, coarsely chopped
1/4 cup fresh cilantro, coarsely chopped
1/2 cup breadcrumbs (I used whole wheat, but panko or white bread crumbs would work just as well)
4-6 white corn tortillas
1. Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil, spray with cooking spray, and set aside.
2. If your fish is fresh (i.e., it smells like the sea and not "fishy"), you can skip this step. If you have thawed your fish from frozen or it has a fishy smell, place the fillet in a shallow dish and cover with milk. Set in the fridge for 20 minutes. After 20 minutes, drain the fish and pat dry. (Rinse out the shallow dish so that you can reuse it for the marination step.)
3. Place the fish fillet back into the rinsed shallow dish. Season both sides of the fish with salt and pepper.
4. In a small bowl, whisk together the olive oil, lime juice, chili powder, jalapeño, and cilantro.
5. Pour the marinade mixture over the fish and place in the fridge to marinate for 20 minutes.
6a. If you prefer to not bread your fish, move it directly onto the prepped baking sheet.
6b. If you do want to bread your fish, place the breadcrumbs on a large plate. Coat each side of the fish fillet evenly with the breadcrumbs, then place the fillet onto the prepped baking sheet.
7. Bake the fish for 10-15 minutes (or until the fish is flaky and the internal temperature reaches 145 degrees).
8. Serve with coleslaw (and your favorite taco toppings, such as crumbled cheese, sliced avocado, or salsa).