Friday, May 3, 2013

Grilled Fish Tacos with Jicama Slaw & Chipotle Aioli

Tacos have been part of Mexico's culinary heritage for hundreds of years, and their popularity have made them one of the beloved ambassadors of its nations cuisine. Tacos de Pescado, or fish tacos, are said to have started in Baja, Mexico's northernmost state, but while the original dish is made with deep-fried fish, this recipe made with grilled fish, is a much lighter and healthier version of the time-honored classic. This great recipe comes from Sean Murphy's restaurant 'Eat Here' on Florida's Siesta Key, and features mahi mahi, but grouper, tilapia, salmon, shrimp or even lobster, are also great options. As the warmer weather approaches, and Cinco de Mayo just around the corner, it's a perfect time to heat up the barbecue, enjoy a festive margarita or lavender infused Bee's Knees and feast on warm Tacos de Pescado hot off the grill — buen provecho!

Fish Tacos
Serves 4
Recipe courtesy Sean Murphy, Eat Here - Siesta Key
photo: Mark Sickles/Style Magazine

1 lb mahi mahi, cut into 4 fillets
4 soft flour tortillas
1/2 tsp Cajun seasoning
Kosher salt and black pepper, to taste
1 lime, sliced
1 bunch of chives, finely chopped for garnish
1 avocado, peeled and sliced, optional

1 egg yolk
1/3 cup olive oil
1 clove garlic, crushed
1 tsp Dijon mustard
1 tbsp fresh lime juice
2 tsp chopped chipotle chiles in adobo

1 cup each julienned carrots, jicama and purple cabbage
1/2 cup cilantro, chopped
1/2 medium onion, diced
2 cloves garlic, crushed and diced
1/2 cup rice wine vinegar
2 tbsp sesame oil
1/2 tsp curry powder
1 tbsp Dijon mustard

Place the egg yolk in a small bowl or food processor, and slowly whisk in the olive oil until it becomes a mayonnaise-like consistency. Add the Dijon, chopped chipotle, garlic and juice from a quarter of a lime, and mix to combine. Transfer to a bowl or squeeze bottle, and refrigerate until needed.

Toss all of the cole slaw ingredients together in a large bowl, and adjust seasoning to taste.

Season the fish with a pinch of salt and black pepper and a little Cajun seasoning. Grill the fish outdoors or pan-sear it in a large skillet. Warm the flour tacos in a pan or griddle. To serve, spoon 1/4 cup of crunchy coleslaw on each taco and top with a portion of cooked mahi mahi and a slice or two of avocado, if you like. Drizzle with a little aioli on top and garnish with a slice of lime and a flurry of chopped chives.

The phrase “bee’s knees” was prohibition-era slang for 'the best' 

Bee's Knees
Makes 4

1/2 cup hot water
2 tsp dried lavender blossoms
1/2 cup honey
8 oz Hendricks gin
4 tbsp lemon juice

Mix hot water and dried lavender blossoms in bowl and let steep 5 minutes. Whisk in the honey, and then strain into another bowl. Add 6 tablespoons of the honey syrup, gin, and lemon juice then strain into a cocktail shaker with ice. Shake well and strain into 4 chilled Martini glasses.

Classic Tequila Margarita
Makes 4

4 oz good quality tequila
3 oz Cointreau
4 oz freshly squeezed lime juice
Kosher salt for rimming the glass
4 lime slices and peel, for garnish

Moisten the rim of a margarita glass with lime juice, then dip the rim into the salt. In a cocktail shaker filled with ice, shake the lime juice, Tequila and orange liqueur, then strain into the cocktail glasses. Garnish with slice of lime and peel.

No comments:

Post a Comment