A non-bbq recipe from “The NFL Gameday Cookbook” by Ray “Dr. BBQ” Lampe.
Ingredients: [‘flour’, ‘chili powder’, ‘seasoning salt’, ‘fresh ground black pepper’, ‘fish fillet’, ‘vegetable oil’, ‘butter’, ‘flour tortillas’, ‘roma tomatoes’, ‘red onion’, ‘orange’, ‘lime’, ‘green onions’, ‘jalapeno’, ‘fresh cilantro leaves’, ‘salt’, ‘fresh ground black pepper’]
Quantity of Ingredients: [“1/4 cup flour”,”1 tablespoon premium chili powder (try ancho or chipotle)”,”1 teaspoon seasoning salt”,”1 teaspoon fresh ground black pepper”,”1 lb fish fillet, patted dry with a paper towel (sole, grouper, tilapia, monkfish, etc.)”,”2 tablespoons vegetable oil”,”2 tablespoons butter”,”8 (6 inch) flour tortillas or 8 (6 inch) corn tortillas”,””,”3 large roma tomatoes, seeded and diced “,”1/2 cup finely chopped red onion”,”1 orange, segments separated and chopped (remove strings and any pith)”,”1 large lime, segments separated and chopped (remove strings and any pith)”,”3 green onions, white and green parts sliced “,”1 jalapeno, finely chopped (remove the seeds if you donu0027t want it spicy)”,”2 tablespoons finely chopped fresh cilantro leaves”,”1/2 teaspoon salt”,”1/4 teaspoon fresh ground black pepper”]
Number of Servings: 8
Steps: [‘In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.’, ‘Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.’, ‘Divide the fish evenly among the tortillas and top with the Citrus Salsa.’, ‘To Make Citrus Salsa: In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving. Makes 2 cups.’]