2 tsp dried thyme

2 tsp dried oregano

1 1/2 tsp salt

14 tsp cayenne pepper, or to taste

1/2 tsp black pepper

12 tsp white pepper

4 skinless snapper fillets (we used tilapia)

1/4 cup canola oil, more for brushing

12 soft corn tortillas, lightly steamed

2 cups shredded lettuce

2 cups seeded, chopped tomatoes

salsa

2 limes, quartered

Sauce

1 cup sour cream

finely grated zest of 1 lime

2 T lime  juice

2 T chopped cilantro

1/4 tsp salt

dash hot pepper sauce, more to taste

For the sauce: stir all ingredients together and add hot pepper sauce to taste. Set aside

Stir together the paprika, thyme, oregano, salt, cayenne pepper, black pepper, and white pepper in a small bowl. Brush both sides of each fillet with oil and coat 1 side with the spice mixture. Heat 2 T of the oil in a large nonstick skillet over high heat. When hot, add the fish to the skillet spice side down and cook until nicely browned, 3-4 minutes. Turn the fish and cook until firm and opaque through, but not dry, 3-4 minutes more. Add more oil if needed during cooking.

Put 3 tortillas on each plate, overlapping only slightly. Break the fish into bite-sized pieces and divide it among the tortillas. Spoon some of the sauce over the fish, top with the lettuce, tomatoes, and salsa.

Serves 4.

This recipe is adapted from Jim Peterson’s Fish and Shellfish (Morrow, 1996). Serve these tomato-bathed mussels over one pound of cooked, drained cappellini.

Ingredients

Instructions

1. Bring wine, shallots, garlic, basil, and bay leaf to simmer in large pot; continue to simmer to blend flavors, about 3 minutes. Increase heat to high. Add mussels; cover and cook, stirring twice, until mussels open, 4 to 8 minutes, depending on pot and mussel size.
2. Remove mussels from liquid, twist off and discard top shells, and put in large serving bowl. Meanwhile, add chopped tomatoes and olive oil and simmer until reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper. Return mussels to reduced sauce. Serve.