Fish Tacos

This recipe was featured in my newsletter dated June 14, 2007.

Fish Tacos
by Chip Desormeaux

In this recipe, the fish is grilled, then broken up to be served. I've also had great fish tacos where the fish was fried. Grouper and catfish are especially good for frying.

1½# mild white fish (tilapia, grouper, etc.)
1 c. marinade (recipe follows)
2 c. black bean & corn salsa (recipe follows)
~or~ 2 c. mango salsa (recipe follows)
½ c. chipotle-cilantro sauce (recipe follows)
8-12 small corn tortillas

Marinade
4 garlic cloves, minced
1 jalapeño
1 handful fresh cilantro, finely chopped
S&P
2-3 limes, juiced (¼ c.)
1-2 orange, juiced (½ c.)
2 tbs. white vinegar
½ c. beer or tequila (optional, but not really)
1 tsp. ancho chile powder
½ tsp. coriander (or adobo seasoning)
½ c. EVOO

Put the garlic, jalapeño and cilantro through a food processor and grind up until nothing's bigger than a peppercorn.

Add in the lime juice, orange juice, vinegar, chile and coriander and process further, just until combined.

With the food processor running, pour the olive oil in the slowest, thinnest stream possible. This will make the marinade somewhat like a mayonnaise consistency, which helps the marinade stick to the meat better. (This marinade is GREAT on chicken drummettes or beef skirt steak.)

Lay the fish out, pretty side up, on a foil-lined pan. Pour the marinade over the top and lift each piece of fish up to allow the marinade to get under them as well. Allow the marinade to work into the fish for about 30 minutes. (Not too long or you'll end up with something like a ceviche.)

Heat up your grill to a moderate 350°. Be sure to oil the grates well so your fish doesn't stick.

Lay out each piece of fish pretty-side-down and grill for just a few minutes so they brown. Carefully flip each piece and grill the other side until the flesh flakes easily with a fork. Carefully transfer each piece onto a platter and keep warm.

Meanwhile lay out each tortilla on the grill and oil lightly. Grill on each side just until warmed through and very lightly browned.

When ready to serve, break up the fish into smaller pieces. Wrap the tortillas in foil to keep them warm. Serve with the salsa(s) and chipotle sauce.

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Mango Salsa
by Chip Desormeaux

2 ripe mangoes, peeled, pitted, and diced (about 1½ c.)
1 med. red onion, chopped
2 jalapeño chile, diced (include ribs and seeds for a hotter taste if desired)
2 small cucumber, peeled and diced (about 1½ c.)
4 tbs. fresh cilantro leaves, chopped
6 tbs. fresh lime juice
S&P to taste

Combine all ingredients and allow to sit over night or at least 3 hours before serving.

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Fresh Salsa with Black Beans & Corn
by Chip Desormeaux

15 ripest plum tomatoes, peeled
2 ears fresh corn
1 can black beans, drained
½ c. purple onion, minced
4 cloves garlic, shredded
1 lime, juiced (~1 tbs.)
1 bunch cilantro minced
¼ tsp. salt
½ tsp. cumin
½ chipotle chili

Trim the ends off each tomato. Remove most of the seeds by pushing your finger through each cavity while under running water. Then dice them into a large bowl.

Cut the corn off the ears by standing the cob on one end and cutting down the cob to the bottom. Be careful—it makes a mess!

Add in all ingredients except chipotles, mix in well.

If you like a mildly spicy salsa, just add a couple teaspoons of sauce from the chilies. To increase spiciness experiment with half a chili at a time, minced. (I usually purée the whole can and transfer to a jar that I can keep in the fridge. In which case I would add about 1 teaspoon for a mild heat.)

This salsa takes a few hours sitting out on the counter to allow the flavors of the ingredients to blend and create a good flavor. It improves even further over a couple of days, however, because of refrigeration, the tomatoes do become just a little mealy.

Makes about three cups.

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Chipotle-Cilantro Sauce
by Chip Desormeaux

3 c. mayonnaise
4 tbs. fresh lime
4 tbs. minced roasted peppers
2 tbs. minced chipotles
2 tsp. sugar
1 bunch cilantro, chopped

Dump the mayonnaise into a wide-mouth bowl and whip vigorously with a whisk. (This prevents the mayonnaise from remaining lumpy when you mix in the acidic ingredients.)

Whisk in the remaining ingredients.

Also good with a little cumin or dry adobo seasoning.

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Fish Tacos Recipe