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Saturday, April 18, 2015

Fish Tacos With Cucumber Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 1 1/2 lbs red snapper or 1 1/2 lbs sea bass or 1 1/2 lbs halibut fillets
  • extra virgin olive oil, for drizzling
  • salt and pepper
  • 12 6 inch corn tortillas, warmed
  • 6 lettuce leaves
  • 1 english cucumber, diced
  • 1/2 small red onion, diced
  • 1/2 bunch cilantro, chopped (1/3 cup)
  • 2 small tomatoes, seeded and diced
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons freshly squeezed orange juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 serrano chilies, stemmed and sliced in thin rounds
  • lime wedge, for squeezing
  • radish, in slices
  • avocado

Recipe

  • 1 prepare a medium-hot fire in a charcoal or gas grill.
  • 2 drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
  • 3 remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
  • 4 place the tortillas on a work surface.
  • 5 line each with a piece of lettuce and top with chunks of fish.
  • 6 top each with a generous spoonful of cucumber salsa, a squirt of lime, and a drizzle of olive oil.
  • 7 garnish with avocado and radishes and serve.
  • 8 cucumber salsa:place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
  • 9 will keep 24 hours refrigerated.
  • 10 note: i always use halibut.
  • 11 you can cook it any way you choose, but i normally us a very very hot covered grill and do not turn the fish.

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