While the recipe calls for some red snapper, I substituted it with rockfish, because that’s what they had at the store, and I was super pleased with it. In the future, even if they are selling snapper, I think I’ll go for the rockfish. It kept the firmness without being too tough and soaked up the flavors really nicely. While there is no “cooking” of the fish with heat, the acidity from the lime and lemon juices will actually start to cook the fish giving the fish a more opaque look when it’s ready.
Adapted from Simply Recipes
1 lb of rockfish fillets, cut into 1/2 inch cubes
1/4 cup lime juice
1/4 cup lemon juice
1/2 cup red onion, finely diced
1 tomato, chopped
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of fresh oregano
Pinch of cayenne pepper
Tortillas or tortilla chips
In a casserole dish, preferably Pyrex or ceramic, mix all of the ingredients together (minus the toppings). Cover and place in the refrigerator for an hour, then stir to spread the lemon and lime juice love. Let sit for several more hours until most of the fish has a whitish appearance.
Serve with chopped cilantro, avocado slices, creme fraiche and tortilla chips. I cut up some corn tortillas and baked them in the oven for 15 minutes to make my own tortilla chips.
Now for the tortilla soup…
If you don’t have a slow cooker yet, run to the store and buy one now. It has been one of my favorite purchases for the kitchen this year, especially given our busy resident’s schedules. You basically throw your ingredients into the slow cooker, turn it on, forget about it, and when you come home from work, you have a delicious meal awaiting you. We have this one from Cuisinart, and have been really happy with it. It’s got 4 different heat settings, a digital timer, removable ceramic cooking vessel (for easy cleaning) and it automatically switches over to “warm” for 24 hours once your food is done cooking…totally recommend it.
As for the soup, I pretty much followed this recipe from gimme some oven exactly, and it was delicious!