9/02/2011

Fish Tacos

My best friend and I have decided to get together once a week and cook dinner together. The only rule is that it is supposed to be something new and interesting and we'll try to rotate houses and who picks what we're making.

Last week we made Fish Tacos - they were amazing! Here's the receipe:


Recipe courtesy Bobby Flay
Prep Time:35 min
Inactive Prep Time:25 min
Cook Time:45 min
Level:Intermediate
Serves:4 servings

Ingredients

Tacos:
1 pound white flaky fish, such as mahi mahi or orata
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped (we used just a few rounds of jarred jalapeno peppers b/c I'm a chicken when it comes to heat but my BFF and Jordan added a few to their tacos after)
1/4 cup chopped fresh cilantro leaves (we used basil as a substitution and didn't use nearly as much)
8 flour tortillas (it actually made six good sized ones)


Garnish:
Shredded white cabbage
Hot sauce (didn't use this)
Crema or sour cream (we used sour cream)
Thinly sliced red onion (instead of onion we used apple and edible flowers from my BFF's garden)
Thinly sliced green onion
Chopped cilantro leaves
Pureed Tomato Salsa, recipe follows
Pureed Tomato Salsa:
2 tablespoon peanut oil (we used what we had handy in the cupboard)
1 small red onion, coarsely chopped (we used apple)
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 serrano chile
1 jalapeno, sliced
1 tablespoon chipotle hot sauce (skipped)
1 tablespoon Mexican oregano
1/4 cup chopped fresh cilantro leaves (again we used basil)
Salt and pepper
Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.



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