“Put the fish in a microwave-safe bowl and pour in a bunch of the margarita mix,” she explained. Since I thought poaching meant killing a protected animal, I just stared at her. Pour the wine.įrom there, Jodie instructed us to poach the fish. When I got to Alli’s, the cooking lesson commenced. It was about $10 pricier, but hey, it wasn’t tilapia. She recommended “any sturdy white fish,” and pointed to a large fillet of something called “corvina” from Argentina. The helpful woman behind the Publix fish counter suggested tilapia for fish tacos, but I recently had a bad run-in with the species when I attempted to make it at home without supervision.
#Publix margarita wine plus#
Total damage: $52.71, plus whatever the government wants. Sauvignon blanc, obviously ($11.99, don’t judge).Fresh fish, do not attempt alone-ask woman behind the counter ($18.32, I’ll explain).She texted me the grocery list (I’ve added the price points): “Not exactly,” she replied, looking at me like I just blew my nose in her gym towel. “So, corn tortillas, fish and salsa?” Cool, I can do that. “How do fish tacos sound?” Jodie offered. It has to be gluten-free, not because I have celiac disease, but because gluten sends me dashing into the woods about every two miles, but that’s another post for another time.Everything has to be readily available at my Publix.It has to be easy (for obvious reasons).My parameters for the recipe were simple: The motley cooking crew: Alli, Jodie and me.
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