Paiche ((pronounced pie-chay)) is a newly available species fish that is exclusively sold at Whole Foods here in the U.S. and I was so excited to get to experiment with it this past weekend! We decided to make fish tacos, since it’s a mild flavored fish. It was super easy to prepare and the best part? It isn’t super fishy, so our home didn’t smell fishy the rest of the evening 😉 This recipe serves at least 4 and was very quick to pull together.
What you’ll need:1 lb of paichepico ingrendientscilantro lime sauce ingredientschili powder and cumincorn tortillasred cabbagesides ((I went with black beans))
Step one ((prepare cilantro lime sauce))6 oz of greek yogurt6 oz of olive oil mayohandful of cilantrojuice of one limehalf tablespoon of olive oilhalf of an avocadoBlend ingredients food processor. The longer you have to prep this one and let sit in the fridge, the better!
Step two ((prepare the pico de gallo))quarter of red oniontwo large roma tomatoescilantrohalf jalepenojuice of half of limepinch of saltChop tomatoes, onion, cilantro, jalepeno. Juice lime, add salt, and gently stir.
Step three ((prepare the Paiche))1. Heat up about a tablespoon of oil in skillet over medium-high heat2. Rub both sides of fish with salt, cumin and chili powder3. Place in skillet and cook for about 4 minutes on each side until cooked all the way through (opaque)
Step four ((while the fish is cooking, prepare the black beans))one clove of garlic, choppedtwo tablespoons of diced red onionchopped cilantro to taste1/2 teaspoon of cumincan of black beans (get the good kind from the international aisle!)Mix well and heat up in small pot until onions are tender.
Step five ((assembly))Heat up corn tortillas in microwave or on stovetopSpread cilantro lime sauce onto tortillaAdd cabbage and pico, then the fish.
Serving suggestions and tips:1. Best served with cilantro lime rice and black beans2. Optional: top with jalepeno and monterrey jack cheese3. Because there are so many of the same flavors throughout this plate, I chopped garlic, onion, cilantro, and jalepeno at the beginning so that I could divvy it up without having to stop and chop more. 4. Serve with little wedges of lime for extra flavor. 5. Watch out for bones!
Want another way to prepare this fish? Try the lime roasted paiche with sweet potatoes.