Fish Tacos with Tomato Salsa and Fresh Watercress Sauce

Recipe by Dan George, Mantitlement

INGREDIENTS
For the fish
  • 2 pounds Catfish filets (can use any white firm fish such as flounder, tilapia, cod, snapper) cut into 1 inch strips
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon olive oil
For the Tomato Salsa:
  • 1 (10 oz.) package cherry tomatoes, cut into fourths
  • 1/4 cup finely diced red onion
  • 1 cup watercress, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lime juice
For the Watercress Sauce:
  • 3 cups fresh watercress
  • 1/4 cup olive oil
  • 2 tablespoons heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
DIRECTIONS
  1. First make the tomato salsa by adding all the ingredients to a bowl and stirring to combine.
  2. Next make the watercress salsa by adding the ingredients to a blender. Blend until smooth then pour into a serving bowl.
  3. In a large skillet, heat the oil over medium heat.
  4. Season the fish with salt and pepper then add to the hot oil.
  5. Cook for 4-5 minutes per side until the fish is firm and cooked through, depending on the thickness of your fish you might need a minute more or less.
  6. Remove the fish to a plate and cover with foil.
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