Thursday, June 19, 2008

Fish Tacos!

Sorry for being MIA lately, life has gotten in the way! Onwards...

I had a friend for dinner a week or so back and made what is now going to be my summer go-to recipe. Fish Tacos! I grabbed a great recipe off Apartment Therapy. The coleslaw makes a huge difference and its all way easy. I accompanied it with grilled (actually broiled) corn on the cob. My friend asked for the recipe the next day. Success.

Fish Tacos
serves 4

About 4 cups shredded cabbage
1 small carrot
2-3 green onions
1/2-1 Jalapeo chile
1 clove garlic, peeled and chopped
1 tablespoon lime juice
2 tablespoons mayonnaise
Sugar, honey or agave nectar to taste (optional)*
Salt and pepper

1/2-3/4 lb. snapper, sole, tilapia or catfish
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8-1/4 teaspoon smoked paprika or chipotle powder
2 tablespoons vegetable oil suitable for high heat cooking (like safflower or grapeseed)

8 corn tortillas
Garnish: cilantro leaves, avocado, lime wedges and your favorite salsa

Place cabbage in a bowl and sprinkle a bit of salt on it. Massage and squeeze it with your hands to help it release its liquid and wilt. Set it in a strainer over a bowl while you prepare the remaining ingredients.

Peel and shred the carrot with a grater or mandoline, slice the green onions (green and white parts), seed and chop the Jalapeo. Place all these ingredients in a small bowl and toss.

Whisk together garlic, lime juice and mayonnaise. Set aside

On a plate, mix together flour, salt, pepper and paprika or chipotle powder.

Squeeze excess liquid out of the cabbage and add it to the bowl with the carrots, onion and Jalapeo. Pour the mayonnaise-lime juice mixture over and toss. Season to taste with salt and pepper and add a little sugar, honey or agave nectar to balance (if desired).

Heat a heavy (cast iron if possible) pan over medium-high heat. Dredge the fish in the seasoned flour mixture, shaking off any excess. Add oil to pan, heat until shimmery and add fish to pan. Cook for about 2 minutes per side, carefully flipping only once, with a spatula. Meanwhile, heat the corn tortillas one-by-one in a heavy, dry pan, until soft and warm. Wrap them in a clean cloth as you go.

Serve the fish on a platter with the tortillas, slaw, cilantro, avocado, lime and salsa on the side, letting each diner assemble his or her own tacos.

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