It probably will come as no surprise to anyone that I enjoy watching the food network. One of my favorite shows is Giada at Home. She has a knack for making really complex dishes look so easy and simple that anyone can make them. I think I have the reverse skill - I tend to make everything look harder than it actually is. I watched her make these fish cups a few weeks ago and they looked so light and delicious that I decided to give them a try - putting my own twist on them of course. If you want to look up her recipe, she calls them tilapia fish tacos with arugula. Her version is good but I think mine is better.
12 (3 1/4 by 3 1/4-inch square) wonton wrappers*
1/4 cup canola or vegetable oil
3 tablespoons olive oil, plus more for drizzling
3 halibut fillets
Kosher salt and freshly ground black pepper
1 avocado, halved, pitted and flesh cut into 1/2-inch cubes
1 mango, peeled and flesh cut into 1/2-inch cubes
3 green onions, finely chopped
3 tablespoons olive oil
2 tablespoons fresh lime juice (from about 2 limes)
For the wonton cups: Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Using a pastry brush, brush each side of the wonton wrappers with canola oil. Gently press the wonton wrappers into the bottom and sides of a 12-count muffin pan. Bake until lightly golden, about 6 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes.
Top each with 3 to 4 pieces of fish.
A light spring dinner. Simple and delicious.
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