Hugh is trying to take over my hobby. I do food, he does pictures. It works. But last week he bought a special grilling book and now has been experimenting on his own. Seeing that I don’t do meat, he can take ownership of that. I don’t come from a lineage of cooks, so the fact that it’s ‘my thing,’ leaves me flattered with the responsibility. If I had the slighest clue about photography, I would start a battle to retaliate against his hobby burglary.
Hugh made some great grilled peppers the other night, which led to inspiration for a good sauce. That is what makes these tacos different- this tasty sauce. It is a tad spicy, has hints of creaminess from the yogurt, and freshness from the loads of cilantro. I put leftovers on my eggs this morning, and it’s thick enough to spread on a sandwich.
We went to a great fish place down by the harbor to get the freshest fish. I checked here to see what white fish is safe and sustainable for our area. The website is full of information and will definitely make you think twice before you just grab for what you see in restaurants. It does not cost more to get what is sustainable. Organics is a whole different market than sustainable seafood; the challenge is finding a place where you can buy specific fish. Once your fish is covered in this tasty sauce, it doesn’t make a whole lot of difference what it is anyways.
SAUCY FISH TACOS // Serves 2
4 Small Whole Grain or Fresh Corn Tortillas
12 oz. White Seabass (use what is local for you)
3 Cups Green Cabbage, Finely Sliced
1 Lime, Zest and Juice
1 Firm Peach, Cut into 8 Slices
2 Red Bell Peppers
Garlic Salt and Fresh Ground Pepper
POBLANO CILANTRO SAUCE
1 ½ Cups Cilantro
2 Cloves Garlic
1 Lime, Zest and Juice (add another if it’s not juicy)
½ Cup Lowfat Yogurt
1 tbsp. Olive Oil
½ Cup Toasted Pistachios
2 Roasted Poblano Chiles, seeds removed
Garlic Salt and Pepper to taste
Heat your grill to medium/high
1. Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.
2. Add the bell peppers and the poblano chiles to the grill and char on all sides. The black is fine, this should take about 8-10 minutes. Remove peppers and put them in a plastic bag, put the chiles in their own bag. Let them stand about 5 minutes in the bag. Jostle them around, remove the stem and seeds, and then peel the black parts off with a fork and your fingers. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside.
3. Put the cilantro, garlic, lime, yogurt and olive oil in a blender or food processor. Fully combine.
4. Do the same process to the poblanos in regards to the stem, seeds and peeling off the black. Add the flesh to the cilantro sauce. Give another blend to combine. Add the pistachios, another blend. Salt and pepper it to your taste.
5. Put the fish on the grill on top a piece of foil, this will keep the fish from sticking. Put the peaches on the grill, one cut side down. Close the lid and grill for about 6 minutes. Flip all of the peaches to the other cut side. Flip the fish. Grill another 4 minutes and remove the peaches. Add the tortillas to the grill and keep flipping them to warm through.
6. Grill fish to desired doneness and assemble your tacos. Tortilla, cabbage, fish, roasted peppers, two grilled peach slices and a generous amount of sauce.
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