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Fish Tacos

I’ve been getting a little compulsive about fish tacos of late and have tried to pair our cabbage, cilantro, and hot peppers with a keeper striper…no luck yet on the striper, but the fish tacos have been great. Here are a few ideas, including an article about fish tacos that was in the Globe a couple weeks ago. The epicurious recipe is really nice and simple once you get the hang of it.

http://www.youtube.com/watch?v=aLCjpm0_TfA
http://www.boston.com/lifestyle/food/articles/2009/09/09/fish_tacos_land...
http://www.epicurious.com/recipes/food/views/Grilled-Fish-Tacos-242128

Recipes of the Week

Fish Tacos

Recipe courtesy Bobby Flay

Prep Time: 35 min
Inactive Prep Time: 25 min
Cook Time: 45 min

Tacos:

* 1 pound white flaky fish, such as mahi mahi or orata or striped bass (tl)
* 1/4 cup canola oil
* 1 lime, juiced
* 1 tablespoons ancho chili powder
* 1 jalapeno, coarsely chopped
* 1/4 cup chopped fresh cilantro leaves
* 8 flour tortillas

Garnish:

* Shredded white or red cabbage
* Hot sauce
* Crema or sour cream
* Thinly sliced red onion
* Thinly sliced green onion
* Chopped cilantro leaves
* Pureed Tomato Salsa, recipe follows

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.

Serves 4

Pureed Tomato Salsa

* 2 tablespoon peanut oil
* 1 small red onion, coarsely chopped
* 4 cloves garlic, coarsely chopped
* 4 large ripe tomatoes, chopped
* 1 serrano chile
* 1 jalapeno, sliced
* 1 tablespoon chipotle hot sauce
* 1 tablespoon oregano
* 1/4 cup chopped fresh cilantro leaves
* Salt and pepper

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.

Yield: 6 to 8 servings

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