Monday, September 12, 2011

FISH TACO PLATTER

Pickled Red Onion and Jalapenos


1 red onion halved and sliced thinly
5 whole jalapenos
2 cups seasoned rice vinegar
3 tbsp fresh lime juice
1 tbsp Kosher Salt

Place onions and jalapenos in heatproof medium bowl. Mix vinegar, lime juice, and salt in a small saucepan. Bring just to a boil, stirring until salt dissolves. Pour over onions and jalapenos. Let stand at room temperature at least 1 hour. Can be made a week ahead. Cover and refrigerate.

Baja Cream

½ cup mayonnaise
½ cup sour cream
2 tbsp fresh lime juice
1 tsp (packed) finely grated lime peel
Pinch of Salt
Whisk all ingredients together in small bowl. Can be made 3 days ahead.

Tomatillo Salsa Verde

12 oz tomatillos...husked, stemmed and divided
4 green onions, white and green parts separated
1 jalapeno pepper
2 cloves garlic
1 ¼ cups fresh cilantro leaves
1 tbsp or more fresh lime juice

Preheat oven to 375 degrees. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeno directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeno. Place all roasted vegetables, green onion tops, cilantro

And 1 tbsp lime juice in blender. Puree until smooth, stopping to push vegetables down into the blades, several times. Transfer to medium bowl. Season with more salt if desired.

Fish
2 cups buttermilk
½ cup chopped fresh cilantro
3 tbsp hot pepper sauce
3 teaspoons kosher salt
1 tbsp fresh lime juice
2 pounds skinless halibut, sea bass, or striped bass fillets, cut into ½ by ½ strips

16 corn tortillas
2 cups self rising flour
vegetable oil for frying

Also…Fresh salsa and Guacamole

Mix buttermilk, cilantro, pepper sauce, 1 tsp salt and lime juice in large bowl. Add fish, toss, cover, and chill at least 1 hour or up to 3 hours.

Preheat oven to 300 degrees

Wrap tortillas in foil, place in oven to warm. Whisk flour and remaining 2 tsp salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil to 350 degrees.

Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper towel lined baking sheets to drain, and then put in oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

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