Snapper Burritos
This is a “let’s pretend it’s not still Winter” recipe.
Let’s instead dream about sandy beaches with crystal blue water, and sun so hot you need an umbrella. Under which we will eat these fish burritos, and drink ice cold beer!
Fish burritos are something I’ve wanted to make for a while now. Ever since my little sister, Amanda, told me months and months ago that she likes to make homemade fish burritos, I was like, why on earth have I never done that?! And then it took me a really long time to get around to actually doing it, haha!
I think she uses tilapia, but I chose to use Snapper. This is actually Pacific Snapper (different from the Snappers I can find in Florida like Red or Vermillion), also known as Rockfish. I got it from Pike’s Place Fish Market, and it’s great stuff. You can use any mild whitefish you can get your hands on, though.
I amped up the flavor in this burrito by flavoring the rice with cilantro and lime, and cooking it in homemade chicken stock. It will make your entire home smell amazing as it cooks, FYI.
My favorite part of these burritos, though, is the beans. They are OUTSTANDING! Cooking them in tomato juice sounds kinda bizarre, but it adds so much depth of flavor and richness, plus a little bit of sweetness.
Remember the guacamole I shared last week? I used it in these burritos and it’s basically perfection. You could use store-bought in a pinch, though.
I actually have made these burritos without the fish altogether, and added in some sharp cheddar cheese. It’s just as delicious! You could also swap the fish for chicken or steak and I’m sure it would lead to awesome results.
PrintSnapper Burritos
Yield: 4 burritos
Ingredients:
for the rice:
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1 and 1/3 cup rice (long grain is the best; I used a combination of white basmati and enriched rice)
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1 and 1/3 cup water
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1 and 2/3 cup chicken stock
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1 and 1/2 tsp lime juice
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2 cloves garlic, minced
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2-4 tbsp chopped fresh cilantro
for the beans:
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 15 oz can black beans, drained and rinsed
- 1 cup tomato juice
- kosher salt
- 2 tbsp chopped fresh cilantro
for the fish:
- 1 tbsp olive oil
- 1 lb snapper, or other white fish (I used Pacific snapper, which is also known as "rockfish"), skin and bones removed
- cumin, Tajin*, salt
for the burritos:
- 4 10-inch flour tortillas
- sour cream
- guacamole
- salsa, to serve
Directions:
for the rice:
- Combine everything except the cilantro in a rice cooker (or a pot on the stove) and cook according to the directions of your rice cooker (or the package of rice if cooking on the stove). Fluff with a fork, and mix in the cilantro.
for the beans:
- Heat the oil in a saucepan over medium heat. Add in the garlic and cumin and cook for just a minute. Add in the beans and tomato juice and simmer for 15 minutes. Season to taste with salt, and stir in the cilantro.
for the fish:
- Heat the oil in a large skillet over medium-high heat.
- Season the fish all over with cumin, Tajin, and salt (you want a light covreing all over the fish).
- Cook the fish for 3-4 minutes on each side, until cooked through. Allow to sit for 5 minutes before flaking into pieces.
for the burritos:
- Warm the tortillas in a steamer (or microwave), so they are pliable. Spread a bit of sour cream in the center, and top with the rice, beans, fish, and guacamole.
- Roll the burritos by folding the two sides in, then roll the whole thing up, tucking as you go.
- If you want your burrito to be a bit crisp (and hold together better), press your burrito in a panini press for a few minutes. You can alternately wrap the burritos in foil and heat in a 350 oven for 10-15 minutes. Serve with more guacamole and salsa.
*If you don't have Tajin (a seasoning containing chile, lime, and salt), you could substitute paprika, and then squeeze fresh lime juice over the fish after it is cooked.
