Kid-Tested, Toddler Approved: Red Snapper Fajitas

Last night while at Whole Foods I didn't know what to make for dinner. My Fish Guy suggested the red snapper that had just come in, and it did look great. So I grabbed a large fillet and he suggested making fish fajitas. I thought that was a great idea; one of those "duh" moments.

We always do fish "tacos" whenever we don't know what to do with fish. But the fajita formula (peppers, onions, garlic, protein) yields itself nicely to a meaty white fish like red snapper or halibut. My addition of fresh thyme, lemon and meaty Spanish green olives gives a bright and salty top flavor that really brings out the brilliance in white fish. It's light, it's healthy, it's super easy to make, and a great week night meal for you and the kids.

Any white, flaky fish works well for this -- halibut, sea bass, snapper, grouper -- but snapper turned out particularly well and is a fraction of the cost of halibut or sea bass. Cooking time will vary depending on the thickness of your fillets, so keep that in mind when cooking yours.

Red Snapper Fajitas

1 very large red snapper fillet (skinned and cleaned by your fish guy)

1 small red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

1 medium-large sweet onion, sliced (recommended: vidalia or maui onion)

2 large cloves of garlic, roughly chopped

4 sprigs fresh thyme

1 lemon, sliced

1/4 cup Spanish green olives

kosher salt

freshly ground black pepper

extra virgin olive oil

fresh tortillas for serving

Clean your red snapper and pat it very dry with paper towels. Season both sides liberally with salt and pepper. Cut it in half or thirds to fit your pan if necessary.

Heat about 3-4 tablespoons of olive oil in a large skillet on high heat until almost smoking. Carefully place the fish fillets in the oil and cook on high heat for 3-4 minutes per side. Remove the fish carefully (it will stick, so use a sturdy spatula) and set aside on a plate. Fish will continue cooking so don't worry if it is still rare in the middle.

Add the bell peppers and onion to the pan, and more oil if necessary. Season with salt and pepper and saute on high heat about 5 minutes, or until softened and edges start to caramelize. Add the garlic, thyme sprigs and lemon all at once and cook another 3 minutes. Turn the heat lower if necessary so the vegetables and garlic don't burn.

While the veggies are cooking, cut your fish fillets into large chunks. Again, don't worry if it's not cooked all the way through; it will finish cooking shortly. Add the fish pieces back into the pan with the veggies and add the olives. Give everything a good stir with spatula or spoon, reduce heat to medium-low, cover with lid and let cook another 2-3 minutes or until fish is completely done. Fish should be white and firm, but still soft and flaky.

If using fresh tortillas, preheat a pancake griddle pan or a regular non-stick pan large enough to hold the tortilla on high heat. Cook the tortillas, turning as needed, until bubbles form on both sides and they turn white with very pale golden spots. Fold in half, then in half again to form triangles.

Serve fish fajitas with tortillas hot.