On Sun, 06 Mar 2011 19:38:41 -0600, Janet Wilder
> wrote:

> I have used it to make fish for fish tacos. I sautee it in OO. While
> it's in the skillet, I season it with Mexican oregano, cumin, a shake or
> two of chili powder and a little fresh lime juice. Flip and season the
> other side.
>
> For the tacos, serve in small tortillas (corn is the usual) with
> shredded cabbage, crema (Mexican sour cream) and freshly squeezed lime.
> If you *have* to turn it into Tex Mex or Border Food, you can put some
> pico de gallo on it, too. Personally, I would much rather enjoy all the
> fresh flavors then deal with the hot stuff

There's another fairly simple meal for Nad. What are your typical
sides?

--

Today's mighty oak is just yesterday's nut that held its ground.