Easy Weeknight Meals for Hot Nights

It is HOT here in NC this week – the heat index has been above 100º all week. As we say here in the South, it’s not the heat, it’s the humidity that makes it so unbearable.

On these kind of nights, no one feels like cooking. You want something fresh and easy, quick and dirty. Well, not dirty. No one wants dirty food.

Anyway, awhile back, we were introduced to Barramundi. Barramundi is a fish. Sustainable sea bass to be more specific. It is native to Australia and the Indo-Pacific. It is a delicious, firm fish that doesn’t taste fishy, if you know what I mean.

I recently discovered that you can buy it frozen at Bj’s Warehouse. It is about $13 for 5-6 fillets. If you have ever ordered seafood in a restaurant, you know you will pay that or more for one serving of fish.

I know eating fish is so good for you, but I admit we don’t cook it a lot at home because I hate when the house smells like fish two days later. Barramundi is not at all like that. It is easy to cook, amazingly versatile and even my kids like it.

This week, I thought I would turn it into fish tacos. I have shared a recipe for fish tacos here before, but these use fresh fish and fresh peach salsa for a scrumptious seasonal twist.

I have also previously shared a recipe for my sister in-law’s Peach Salsa. Now is the perfect time to make up a big ol’ batch of this amazingly good salsa. You can serve it on the tacos and have enough left over to eat with tortilla chips on the side or as a snack later.

You can make the salsa ahead of time and keep it in the fridge until you are ready to use it. Simply chop up some juicy, fresh peaches, some jalapeños, a bit of sweet onion, garlic and cilantro and mix it all up with a bit of sugar and some lime juice.

To thaw frozen Barramundi, keep the fillets in their plastic pouches and place them in a bowl with some cold water. Switch out the cold water a time or two, until the fillets begin to soften.

While the fish is thawing, make up a simple chili lime sauce of melted butter, lime juice, some chili powder, garlic powder and sea salt. Place the fish fillets in a baking dish and pour the sauce on top.

Bake the fish fillets for 15-18 minutes, or until cooked through but still tender. Remove the fish from the pan and cut into smaller pieces, or flake it apart. It all depends on the texture you like to have in your fish tacos.

Assemble your tacos by placing some fish in your tortillas, then top with the peach salsa, a squeeze of lime, some sliced avocado and additional cilantro if desired. I used flour tortillas, but you can use corn tortillas if your prefer.

It makes a fresh, easy weeknight meal that feels like you’re eating out in a fancy restaurant, but it is much more economical.

Barramundi is my new favorite fish, and I am sure you will love it, too. Give it a try and let me know what you think!

*Recipe adapted from www.pinchofyum.com