Bluefish Fajitas

Remember that tomatillo salsa verde I wrote about last week? Trying to make 2 servings of sauce is almost impossible, so I always have leftovers. And they often become the inspiration for dinner the next day. The leftovers of salsa verde put me in a Mexican mood (or to be more precise Tex-Mex or Cali-Mex). The result of this inspiration were bluefish fajitas -- probably completely unauthentic, but terribly good. I sprinkled skin-on bluefish fillet with salt, pepper, cumin, and coriander and seared it on the skin side in a cast iron pan with a little oil until crispy. Then flipped it, spread sliced peppers and onions around it and finished it in the oven until done (about 5 minutes at 400F). The bluefish then went onto a plate to rest, while I finished cooking peppers and onions on the stove top over high heat. In went a little minced garlic, a good squirt of lime juice, a large handful of minced cilantro, and flaked bluefish (yes, I do eat the skin, but you don't have to ;)

I served it with warm tortillas, guacamole, chopped tomatoes, "Total" Greek yogurt (instead of sour cream), and of course tomatillo salsa verde. Yum!

Ignore the presentation on the picture above, and roll your fajitas to enclose the filling completely. The one on the picture is open purely for food porn purposes -- you didn't want to miss the filling, did you?

Fish substitutions: red snapper, grouper, striped bass, cod, haddock, halibut, tilapia, barramundi, mahi-mahi, swordfish, tuna (seared rare), or any fish leftovers.