Sauces & Marinades / Seafood

Fish tacos with cilantro-arugula pesto and lime slaw

Beth bought a gigantic box of cilantro, so I panicked. But instead of going with my original inclination, which was to throw it in the street, I made a sauce. That’s what food bloggers do. We adapt, and grow fat.

white fish of your choosing, like tilapia or cod
flour
salt and pepper
cayenne pepper
garlic powder
onion powder

tortillas shells
red onion, sliced
tomato, sliced

red cabbage, sliced
white cabbage, sliced
zest of one lime
3 tbsp. olive oil
1 tbsp. white wine vinegar
juice of 1 lime
salt and pepper

Cilantro-pesto courtesy of Hubert Keller’s Burger Bar
1 bunch fresh ciltantro
12 roasted, salted macadamia nuts|
1-2 garlic cloves
2 cups packed arugula
1 tsp. lime juice
1/3 tsp. lime zest
6 tbsp. extra virgin olive oil
1/4 cup grated Pecorino Romano

Start by making the slaw. The ingredients are pretty basic here. Chop the cabbages, mix with the dressing of oil, vinegar and lime. Chill for 30 minutes.

To make the pesto, chop the nuts and garlic in a processor or blender. Add the cilantro, arugula, lime juice and zest, then puree. Slowly pour in the oil in a thin stream until smooth, then pulse in the cheese. Taste. And later, eat. Keller says this could keep in the fridge for two days. That seems about right. Or you could freeze it and save it for…I dunno…let’s say a month. (WARNING: I AM NOT A DOCTOR.)

In a small mixing bowl, sift together the dry ingredients (flour, seasoning, etc.). Honestly, use whatever you want to coat the fish here. Don’t like cayenne pepper? Don’t use it. I finished mine off with a little cornmeal.

Portion the fish so that it’s properly-sized for your tortilla size. Sprinkle some water on the fish, then roll it around in the dry mix. Deep fry at around 375 degrees for 2-3 minutes or until golden brown. You can also shallow fry the fish over medium-high heat, turning the fish once to finish it.

To plate, start with a bed of the lime slaw, followed by the tomato and onion. Top with the fish and finish with the cilantro-pesto. Garnish with green onion.

Serve.

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