Sunday, December 11, 2016

Best Fish Tacos Ever!

Fish Tacos are as common in California as Chef's Salad in mediocre golf restaurants across the country. So to make one that really (and I mean REALLY) stands out for a native Californian, it has to be something pretty special.

And this is it.

Yup, it's got some special ingredients, but nothing really beyond the pale. There is no deep frying (something done only maybe once or twice a year in my home kitchen), but there is a special sauce made with butter, lime, jalapeno and sambal oelek that gives this taco its claim to superiority.

A cabbage salad is de rigor to balance the spice of the sauce and the fish. It still is a really quick meal that comes together in 30 minutes if that is important to you.

Best Fish Tacos Ever
(makes 4-6 tacos)

2/3 lb Halibut or thick Cod filets
flour for coating fish
4 tablespoons butter
2 cloves garlic, minced
1 fresh jalapeno, deseeded and deveined, minced
2-3 teaspoons sambal oelek
1 1/2 limes, juiced (save last half for garnish
1 tablespoon minced cilantro
olive oil for frying
4 soft corn tortillas

Cabbage Slaw
1 cup red cabbage, shredded
1 carrot, grated or peeled fine
1 tablespoon minced cilantro
1 tablespoon sour cream
1 tablespoon mayonnaise
1 teaspoon lime juice or cider vinegar

Combine sour cream, mayo and lime juice and make dressing. Add cabbage, carrots and cilantro to dressing and combine well and set aside.

Heat 1 large skillet and 1 small skillet over low heat. Cut up the fish into bite size pieces and toss to coat with the flour; salt liberally.

In the small skillet, melt butter and cook garlic and jalapeno until it softens. Add lime juice and once it comes to a simmer add sambal oelek and mix in well. Remove from heat and stir in cilantro.

In large skillet, pour in enough oil to coat bottom of pan well. Fry fish on all sides until browned and firm.

While fish is frying, toast corn tortillas over gas flame until softened or place in oven to warm. Once fish is cooked, add fish to sauce and gently toss to coat. Spoon fish and sauce into 4 warm tortillas and spoon cabbage slaw over each. Serve with lime wedges and extra cilantro as desired.


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