Lido Fish Tacos in Lettuce Wrap
1. Heat a well-seasoned cast-iron skillet over high heat until smoking hot. Season fish with spice blend and salt and pepper to taste. Cook whole fish until skin is crisp and flesh flakes easily when pierced with a knife, about 7 minutes per side depending on size of fish. (If using fillets, be sure to add a little oil to the skillet and cook for about 2 minutes per side.)
2. Flake flesh into bite-size pieces. Serve in lettuce leaves with guacamole, salsa, pickled onions, and a squeeze of lime
Mash avocado with lemon, garlic, and cumin. Stir in tomato and season with salt and pepper.
For Fresh Salsa
Combine all ingredients in the bowl of a food processor, pulse until combined. Season with salt and pepper to taste. Refrigerate for at least 1 hour to marry flavors.
For Pickled Onions
Place onions in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, strain, and transfer onions to a mason jar. Combine vinegar, sugar, and pinch of salt in now empty saucepan and bring just to a boil, stirring to dissolve sugar. Immediately pour over onions. Let sit until cool before sealing and storing in refrigerator.
About this recipe
For guacamole, salsa and pickled onion recipes visit ediblesarasota.com