Wednesday, September 9, 2009

RECIPE : fish tacos

Recipe adapted from Bobby Flay, Food Network
Makes 8

1 pound white flaky fish
1/4 cup canola oil
1 lime, juiced
1 tablespoon chilli powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh coriander leaves
8 flour tortillas

White cabbage, finely shredded
Carrot, grated
Red onion, finely sliced
Mayonnaise and/or sour cream
Squeeze of lemon
Salt and pepper

2 tablespoon oil
1 small red onion, coarsely chopped
4 cloves garlic, coarsely chopped
4 large ripe tomatoes, chopped
1 chilli, sliced
1 jalapeno, sliced
1 tablespoon hot sauce
1 tablespoon oregano
1/4 cup chopped fresh coriander leaves
Salt and pepper

1 avocado, flesh smashed
Squeeze of lemon
Salt and pepper

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, chilli powder, jalapeno, and coriander 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 serve with the coleslaw, salsa and avocado.

For the salsa:
Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, chilli and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held blender or crush with potato masher and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, coriander and lime juice, and season with salt and pepper, to taste.

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