Ingredients:
Chipotle Sauce
1 small can of chipotle peppers in adobo sauce
1 thick slice of onion
2 cloves of garlic
1 tsp of oregano
2 cloves of garlic, peeled
1 tbs Olive Oil
1/2 tsp Old Bay
Take the slice of onion and place it in a non-stick pan over medium heat with one tsp of Olive oil. Let the onion cook until well browned on one side. Flip the onion over. Once the onion is well browned and almost cooked through, remove it from the heat and place it in a blender or food processor. Add 5 chipotle peppers and all of the adobo sauce from the pepper can. Add the remaining ingredients and blend until smooth.
Slaw
5 tbs Olive Oil
5 tbs Rice Wine Vinager
1 tsp crushed red pepper flakes
1 tbs Honey
1 tsp salt
1 small head of napa cabbage, thinly shredded
1 cup of Julienned carrots
1/2 cup of shaved onions
Combine the first 5 ingredients together in a non-reactive bowl, wisk well and correct for salt. The sauce should be sweet, spicy and just a little tart. In a large bowl, mix the last 3 ingredients together. Mix in the dressing and refrigerate until ready to serve.
Fish
4 Talipia fillets
1 Tbls Olive Oil
1 tsp Old Bay
8 soft flour taco shells
Preheat the grill to medium high. Cut each fish fillet in half horizontally. Coat the fish fillets with the olive oil and Old Bay. Then coat the fish with the chipotle sauce made earlier (reserve the left over chipotle sauce for later). Place the fish on the grill. Cook for 4 minutes on one side and 3 minutes on the reverse side or until the fish flakes easily with a fork. While the fish is cooking, you can warm up the taco shells on the grill, reserving them in aluminum foil.
To build the perfect fish taco, take some chipotle sauce and place it on the taco shell. Then place a piece of fish on the taco shell. Finally, finish it off by topping it with some of the Napa Slaw. Then take huge bite and enjoy! The fresh fish combined with the sweet/spicy/tartness of the slaw goes perfectly together! If I close my eyes, I can almost smell the Pacific Ocean!
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