Tex-Mex Migas with Marlin

14 Feb

This dish was inspired by the idea of fish tacos.  However, I only had stale tortillas in the refrigerator, so I decided to make migas topped with the marlin for brunch.  We usually go out if we want a nice breakfast, but I thought I would make an exception for this lovely dish.  I admittedly do not have a lot of experience with Tex-Mex food, but I’d read about migas more than once and it sounded like something I would enjoy – eggs and crispy tortillas sautéed with a few vegetables.  This version was ratcheted up a notch or two and was a great way to use up some leftovers.  This dish was a healthy, well-rounded breakfast that was jam packed with flavor and mouth-wateringly aromatic.

Tex-Mex Migas with Marlin

1 medium whole grain flour tortilla, torn into bite size pieces

3 eggs

1/4 cup 1% milk

Kosher salt and freshly cracked black pepper

1 cup tropical black bean and quinoa salad

1 jalapeño, thinly sliced

1 plum tomato, diced

3/4 cup cheddar cheese, shredded

2 tbs. olive oil, divided

1 tbs. garlic hot sauce

Non-stick cooking spray

1 .50 lb. fillet blue marlin, marinated in marinade from citrus-glazed marlin, diced

Preheat oven to 425º.

Cover a large baking sheet with tinfoil.  Spread tortilla pieces in a single layer and spray with non-stick cooking spray.  Bake for about 5-10 minutes until edges are crispy.

In a 10″ cast iron skillet, heat 1 tbs. olive oil over medium-high heat.  Add jalapeño and sauté until tender, 8-10 minutes.  Add tropical black bean and quinoa salad and hot sauce and cook 3-4 minutes until heated through.  Add the baked tortillas.

Meanwhile, heat remaining 1 tbs. olive oil in a non-stick skillet over medium-high heat.  Add cubed fish and sauté 5-7 minutes until cooked through.

Meanwhile, in a small bowl, whisk together eggs, milk, kosher salt, and freshly cracked black pepper.

Add eggs, tomato, and cheese to the pan and sauté until eggs are scrambled and cooked to desired consistency, roughly 3-4 minutes.  Top migas with cubed marlin.

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