Thursday, June 16, 2011

Episode 35 - Fishy Fiesta!

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Ok, I will admit that the first time I heard about fish tacos I thought they were a joke.  You know, some sort of euphemistic way of describing...well, never mind what.  Suffice it to say, not at all appetizing.  BUT, apparently they're not only real, but also a Southern California tradition.  Deep fried fish wrapped in tortilla shells with spicy sauce.
Now, this being a blog featuring recipes ranging from healthy to at least healthy-ish I can't very well suggest deep frying a beautiful, heart-healthy piece of fish.  Hence, these tacos were born!  Voila!  Delicious and healthy!

4 whole wheat tortilla wraps
1 tbsp olive oil
1/2 lb of any white fish (tilapia, halibut, haddock, cod, perch etc)
1/2 tsp salt
1 tsp each of pepper, cayenne, cumin and coriander

Garlic Guacamole

1 avocado, removed from the peel and pitted
3 cloves garlic, minced
1 tbsp hot sauce
juice of 1/2 lime (2-3 tsp)
pinch of salt and pepper

Mango Salsa

1/2 mango, diced
1/2 red onion, diced
1/2 tomato diced
3 cloves garlic, minced
1/4 cup jarred picked jalepenos, diced
juice of the other half of the lime (2-3 tsp)
1 tbsp picking juice from the jar of jalepenos

First, make your condiments.  To make the guacamole, put everything in a small-ish bowl and mash with a fork until smooth and creamy.  You can also do this in a blender or food processor but then you have to clean a blender or a food processor.  No thank you.

To make the salsa, just mix all the ingredients in a small bowl and give em a stir.  If you have the foresight you can do this ahead of time to give everything a chance to blend but its not really necessary.

Now, for the important part - the fish.  The secret to making grilled, un-breaded fish taste even better than the deep-fried version is a) to have Dawson make it for you, and b) to season it really well!  First, choose your fish - you can use anything you want really.  We used ocean perch.  Why?  Because it was $6.99 a pound and I'm cheap.  But yeah, any fish you like is probably ok.  So, once you and your fish are home, preheat your BBQ to medium.  To keep the fish from sticking to the grill or, horror of all horrors, falling through the grill, make yourself a little tin foil boat.  Take the tin foil and just fold up the edges to make walls.  Put the fish into the boat and brush them with the oil.  Season well with all the spices and put the boat on the grill and close the lid.  Let the fish cook for about 10-12 minutes or until it flakes easily with a fork. Now you are ready to assemble!

Put a tortilla on the plate, spread on some guac and then top with salsa and flaked fish pieces!  I like mine with hot sauce and a side of Mexican Cerveza.

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