You know who are the best kind of friends? Those with gardens. And fishing skills.
I was the lucky recipient of a bunch of fresh redfish caught during a 4th of July trip to Louisiana (thanks, Mary!), a bunch of cucumbers (thanks, Holly!), and some green peppers I pilfered from my mama's garden when I noticed the organic ones at the Kroger were $4(!) each(!). Having generous friends is one way to stick to my grocery budget.
I made a batch of these black beans and rice. Please note that this makes sixteen servings. I did not note this, and needed about 4 servings. I am making enchiladas with the remnants. It's a lot of black beans and rice- I would halve it for sure.
The redfish was cooked at 375 degrees for 20 minutes in a mixture of 1/4 cup of olive oil, a tablespoon of melted butter, a chopped onion, and the juice of one lime.
I topped the tacos with cucumber onion salad- I never make this the same way, but this batch was very tasty- 3 large cucumbers, 1 large Vidalia onion, 2/3 cups apple cider vinegar, 1/2 cup of sugar, and a pinch of salt. Slice the cukes and the onion as thin as possible. I used my mandoline, which is both fast and helpful in not slicing one's finger.
I warmed corn tortillas in the skillet (about 5 minutes per side over a hot stove), then layered the rice and beans, fish, cucumber salad, and then topped with an avocado cream (aka sour cream mixed with avocado), and some salsa.
Morgan had a colleague in town for work, so I was glad that these were so tasty- we gobbled them up. I love to eat in the summer. Well, I love to eat all the time, but I just love fresh produce. Especially when it's free. Hint, hint.