Truth be told, I'm a bit nervous about dinner tonight. I've never cooked (or eaten!) red snapper before, but the price was excellent, and we are trying to "branch out" our seafood meals.
It's a beautiful day here, hot and sunny. The weather guy pointed out that we are the same temperature here as it is in Los Angeles, today. The only downside to dinner tonight is I preheated the oven to 400*F. So I hope it's great to make up for the heat.

6 large red snapper fillets
2 tbsp Cajun Seasoning (I used Epicure Selections)
1/2 tbsp garlic powder
1/2 tbsp onion powder
1 tsp sea salt
3 heaping tbsp bread crumbs
1 ripe lime
Canola Oil spray

Make sure the fish is thawed, and pat dry with a paper towel. I lined a large glass baking dish with foil, and arranged the fish fillets in the dish.
Next, lightly spray or brush the fish with a light layer of canola oil. Set aside, and mix together your spices and bread crumbs.
Sprinkle fish with the bread crumb mixture, as evenly as possible. Zest the lime over the fish, then slice thinly and place on the fish.
Place into 400*F preheated oven and cook for 15 minutes, then reduce heat to 300*F and cook a further 10 minutes.
Serve with fresh vegetables. We put wraps out, as well as coleslaw mix and chopped cilantro, in case anyone wanted to create a fish taco.

Verdict: First son said, "It was pretty spicy, but really good". Second son said, "I like it a bit" but then proceeded to eat way more fish than he's ever eaten. I gave him fish from the underside of each piece- unseasoned. Husband thought it was "good, tasty". I used a bit too much cajun seasoning- next time I'll drop it down to 1 tbsp. The lime brought a really great flavour overall.

We first tasted fish tacos when we visited San Diego a few years ago. We went for lunch in Seaport Village, at a little place called Marion's Fish Market. I highly recommend going!
This past Sunday afternoon was a make-up soccer game. It was a beautiful day- sunny and breezy, not snowing or raining (thank God!). When we got home I was actually a bit sunburned and wiped out. I *almost* decided to go with takeout, but because my fish was thawed and ready to go I sucked it up and made dinner.
I'm so glad I did. They were tasty and light and the perfect quick meal to make.
Over the years I've played with ingredients and preparation. This one seems to be the keeper for us. You can add more veges, such as carrot matchsticks and tomatoes, avocado would be nice if you've got it...but this is the bare-minimum for a tasty quick dinner. A Meals Maven exclusive!

White fish fillets- I used Tilapia
1 tbsp extra-virgin olive oil
1 tbsp lime juice
5 bunches of cilantro, finely chopped- divided in half
1/2 tbsp fish seasoning (I used a home-made blend)
Salad greens (our salad blend included kale and radicchio)
Pineapple Tidbits, drained
Whole Wheat flour tortillas

First, cut the fish into bite-sized pieces. I drained them on paper towel, because they were still partly frozen in places and I hate cooking with "wet" fish.
Next, mix the olive oil, lime juice, half the cilantro, and the fish seasoning in a bowl. Add the fish pieces, and mix well.
Heat a non-stick frying pan. Cook the fish in batches- don't stack, and use a spatula to not only flip the fish but also to make sure all the fish is being evenly cooked. Be gentle- it will fall apart easily as it cooks.
Use a slotted spatula to take the fish out of the pan. There will be some drippings as it cooks.

Put out in an "assembly line" style. A bowl of pineapple, a bowl of salad greens, a bowl of the remaining cilantro, the cooked fish, and a stack of tortillas.

As you can see I *may* have overfilled my taco. It was messy, but tasty. And best of all, there were enough leftovers for a lunch the next day.

Verdict: Husband went for thirds, which speaks for itself. First son loaded up his wrap with fish and pineapple, and gobbled it down. Second son ate some of the fish, but it got spicy in a hurry, so not a lot. And as usual, I enjoyed every bite.

Edited to add: An updated variation was posted on my blog today, that includes specific seasonings and a zesty, spicy greek yogurt sauce. Check it out here!