Lighthouse keeper’s redfish tacos

Plate filled with two sebate tacos with red beans and corn. Accompanied by two slices of lemon.

Long drink glass, with blue lemonade topped with ice, lemon and mint.

Difficulty :
Preparation time : 5 min
Cooking time : 10 min
Number of servings : 2 to 4 people
Type of dish : Entrée et apéro
Suitable for kids

Mexican-style redfish tacos.

A creation of the Exploramer team; ; recipe taken from “Vins et Gastronomie Fourchette bleue 2021” and the Croque-Poissons recipe booklet, which is the award of the eponymous rally that is offered to family teams as part of their visit to the museum and Aquarium.

Ingredients

1 fillet of beaked redfish, approx. 125 g (¼ lb)
60 g (¼ cup) canned corn kernels
60 g (¼ cup) canned kidney beans
1 red onion
8 cherry tomatoes
15 ml (1 Tbsp) extra virgin olive oil
Fresh cilantro
½ lemon
½ lime
2 hard taco shells or 4 to 6 corn tortillas
Salt and pepper to taste
Optional toppings:
Avocado, diced
Black olives, sliced
Tabasco or sriracha sauce
Grated cheese or feta cubes

Preparation

Pre-heat oven to 230°C (450°F).
Line a cooking sheet with parchment paper, place the fish and cook for approximately 10 minutes.
Rinse and strain the corn and kidney beans.
Finely mince the onion and cut the cherry tomatoes in half.
In a bowl, mix the ingredients (except for the optional toppings) together with the fish morsels.
Add a spritz of lemon juice and lime juice. Salt and pepper, toss carefully.
Place this mix in the taco shells or tortillas (best slightly pre-warmed in a frying pan).
Garnish with optional toppings according to individual preferences.

Pairings

Ocean-inspired lemonade

Fill a glass with water and add freshly squeezed lemon juice and sugar to taste.

Then, add a drop of blue food colouring to represent the sea. Garnish the glass with a lemon wedge and a sprig of mint.

Beach vibe guaranteed!

This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.

Recipes