Friday, June 19, 2009

Fish Taco Night

Last night I made dinner for a few friends, 5 actually. I got some yummy wild Turbot Fillet, marinated it and baked it in it's marinade. We also had slow cooked black beans. The fish were put on corn tortillas with slices of red bell peppers, cabbage, avocado, chopped white onion, and a lime mayonnaise sauce. We served it with a dry white wine or a cold cerveza, recipe below:

1.5 lb. of a flaky white fish (such as Turbot or Halibut)
1/2 cup of olive oil
1/2 cup of white wine
the zest of 1 lime
juice of 2 limes
1/4 cup of orange juice
1 cup of chopped onions
4 garlic cloves, minced
2 tsp dried oregano
1/4 cup scallions, chopped
1 tbsp salt and pepper
1 tsp - 1 tbsp red pepper flakes (depending on how much heat you want)
1 tsp chili powder (preferably Mexican)

Preheat oven to 375 F. Combine all ingredients in a plastic zip top bag and marinate for 30 minutes but no longer than an hour or the acid will start to cook the fish. Place everything, fish and marinade in a flat baking dish and bake for 10-20 minutes, until the fish is opaque and flaky.

Meanwhile, chop bell peppers into strips, shred cabbage, dice white onion and slice avocados for serving and warm the tortillas.

1/2 cup of mayonnaise
juice of 1 lime
1 tbsp skim milk
2 garlic cloves
salt and pepper to taste

2 small white onions, diced
1 and 1/2 bell peppers, diced
1/2 jalapeno, diced
4 cloves of garlic, minced
1 tsp salt and pepper
1.5 cup low sodium chicken broth
extra virgin olive oil
2 cans of black beans
1 tsp - 1 tbsp chili powder (preferably Mexican)
1-2 bay leaves
Optional: red pepper flakes

Add olive oil to pan, saute onions, both peppers and garlic in oil, add salt, pepper and chili powder to veggies. Saute till soft. Add black beans and bay leaf and saute for a few minutes, add broth and cook low and slow for about 30-45 minutes until beans are soft and the broth as reduced. At the end, adjust seasoning to taste and take out the bay leaf.

Compile tacos with tortilla, fish, veggies, and lime mayonnaise, serve with black beans and enjoy!! Another tip, make guacamole and salsa to go with it, serve with tortilla chips.

1 comment:

  1. Only a lifelong San Diegan can do a fish taco proud.

    You have.