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Chef 101 Humpday: Fish Tacos a Tad Too Spicy for Eve

evebushman04 mins

I got this great recipe for another one of my husband’s favorite meals from Food Network’s Bobby Flay.  The only thing that went wrong was, well, when I diced the chili pepper I remembered that when I did the red ones for Chile Colorado I was to de-seed them first.  While the water was running I started to rinse the small pieces.  As the water grew warm I had a sudden, intense feeling that I was choking.  I quickly – for me – figured out what was happening, dropped the chilies (in the sink and not the floor this time) changed the water from hot to cold and opened the kitchen window that the people geniuses who lived in our house before us knew to put over the sink.  And I opened the La Crema Chardonnay early..

I used my near-death experience to get out of making the pureed salsa below.

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
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas

Garnish:

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

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish.Whisk together the oil, lime juice, ancho, jalapeno, and cilantro andpour 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 andthen flip for 30 seconds and remove. Let rest for 5 minutes then flakethe 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 thegarnishes.

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 Mexican oregano
  • 1/4 cup chopped fresh cilantro leaves
  • Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in mediumsaucepan, add onions and garlic and cook until soft. Add tomatoes,serrano and jalapeno and cook until tomatoes are soft, about 15 to 20minutes. Puree the mixture with a hand-held immersion blender untilsmooth and cook for an additional 10 to 15 minutes. Add the hot sauce,oregano, cilantro and lime juice and season with salt and pepper, totaste. 

Yield: 6 to 8 servings

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