1 TBL chili powder (ancho for mild and chipotle for spicy)
1 lime, juiced and zested
Salt and pepper to taste
2 TBL canola oil
This is a terrific dish I did a few months ago for TheKitchenHotline.com. You can substitute any fish, even salmon or tuna and it will still be amazing. I serve it with a Southwestern Pilaf. I’ll post that recipe as well.
Don’t knock them until you’ve tried them. Including innovative insect recipes on the menu is a food trend that’s continually growing in popularity with eateries across the country—from ball park stadiums to taquerias.