This month, Zwilling sent me a fun challenge: use a fillet knife. June’s knives of the month are boning and fillet knives, so Zwilling sent me their ZWILLING Pro 7″ Fillet Knife to try out. I have never used one before so I was so excited to learn how to use one; gotta love learning a new technique!
Fillet and boning knives are exactly what they sound like: knives used to cut meat off of the bone (to fillet something is to remove it from the bone). The knife is long, thin, and super flexible to allow it to get as close to the bone as possible.
You can fillet anything with a bone — chicken, beef, etc. but most people immediately think of fish, so I decided to revisit an old recipe on my blog to try out this lovely new knife!
This recipe for fish tacos with lime cilantro crema is a Cooking Light recipe and a favorite of mine. I switched it up a touch this time, just to try something a bit new.
Ingredients:
Crema:
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fat-free mayonnaise
- 3 tablespoons reduced-fat sour cream
- the zest of one lime
- the juice of one lime
- 1/4 teaspoon salt
- 1 garlic clove, minced
Tacos:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 pounds white fish (I used 3 branzino)
- 1 teaspoon olive oil
- 8 (6-inch) corn tortillas
- 2 cups shredded cabbage (or romaine lettuce)
- 1/2 cup chopped red onion
