Thursday, May 7, 2009
Why are you holding out on the fish taco recipe?
We’re sooooooorry! We didn’t mean to make you wait so long, darling follower. The taco fiesta we rocked at the Chelsea Market a few weeks back was fun, however ambitious. The dish had many facets! For starters, the fish was doused in a smoky chipotle marinade for an hour or two before grilling. Tilapia was the hearty fish of choice (thanks Lobster Place!) and it stood up to marinating and grilling very well. As taco condiments, we shredded up some vegetables for a coleslaw topping and offered both a green tomatillo salsa (milder) and a tomato-based red (pink?) hot sauce.
As tradition warrants, we wrapped our cast-iron grilled fish in little corn tortillas and along with the two salsas, and the (cabbage, radish, scallion) slaw, we put a dash of sour cream to cool the whole thing out. People were happy and you will be too. What made them even happier?... As usual, the Chelsea Wine Vault did some spectacular, on-the-money pairings:
Latitude 50 Pinot Noir 2006 (Rheingau, Germany) a surprisingly delicious red wein and a Naia White 2007 from Rueda, Spain which pairs beautifully with fish and shellfish.
Here are the recipes and thx for your patience. Go grill it!
CHIPOTLE FISH MARINADE
1/4 cup vegetable oil
1 teaspoon garlic powder
1 chipotle pepper (canned in adobo sauce)
1 teaspoon adobo sauce (from the chipotle peppers)
Combine ingredients in a blender and puree thoroughly. This marinade is sufficient for 2 pounds of fish/meat.
Alternatively, finely chop the chipotle pepper and mix with other ingredients. Pour over raw fish for up to 2 hours.
Fish for tacos: In a very hot cast iron skillet or grill pan, sear the tilapia filets until fish is flaky and cooked through, about 4 minutes on each side. Alternatively place them on a baking sheet and roast or broil at 400F for 10-12 minutes or until
5 cups of shredded cabbage
5 radishes, cut into matchsticks
2 whole scallions, chopped
2 tablespoons finely chopped shallot
2 tablespoons rice vinegar
1/4 cup orange juice
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
juice of one lime
a dash of hot sauce or to taste
• Combine the slaw ingredients in a large bowl. Set aside.
• Mix the dressing ingredients in a container with a lid, close it up and shake until combined.
• Pour dressing over the veggies and toss to combine. Season to taste with salt and pepper.
CHARRED SALSA VERDE
1/2 pound tomatillos, husks removed
1/2 onion, cut into 4 wedges
1 clove garlic
1/2 cup water
1 teaspoon salt
1 lime, juiced
• Cook the tomatillos, onions, garlic clove and jalapeno until slightly blackened on a grill or under the broiler
(about 8 minutes, turning once).
• Add charred veggies and remaining ingredients in a blender or food processor until smooth.
• Season to taste with salt and pepper. Yields approximately 2 cups of salsa.
SPICY SALSA ROSA
1/4 cup vegetable oil
1/2 cup roughly chopped red onion
2 tablespoons roughly chopped chiles (habanero and/or jalapeno)
3 garlic cloves
1 (12 oz.) can tomatoes
1/4 cup chopped cilantro
3 tablespoons lime juice
• In a pan heat the oil until an onion dropped in bubbles vigorously.
• Carefully drop in the onions, chiles, and garlic to fry until slightly browned. About 2 minutes.
• Add the tomatoes, juice and all, to the oil and turn off the heat. Stand back as this the liquid may spatter!
• Allow to cool slightly before transferring to a blender or processor. Puree with the lime and cilantro.
• Season to taste with salT.
(And by the way, we know from experience that stirring some of the leftover salsa rosa into a mayonnaise dressing for potato salad is awesome too!)