Sauces & Marinades / Seafood

Grilled fish tacos w/ vera cruz salsa

Got any tacos? Go fish!

See what I did there? Yeah, it wasn’t even remotely clever, but it will have to do, cause that’s all you’re getting out of me. Project Kegerator 2013 took up most, if not all, of my evening last night. Some 5 S.O.S pads later, it’s shining bright like a diamond, yo.

So there wasn’t any dinner in the house last night. Fortunately for you, I had this one waiting in the queue.


Recipe adapted from Bobby Flay
Serves 4 to 6

3 large tomatoes, cored and halved
2 jalapenos, stems removed
canola oil
salt and pepper
1 small red onion, diced
1 cup manzanilla olives, pitted and halved
1 tbsp. capers, drained
1/4 cup extra-virgin olive oil
3 tbsp. red wine vinegar
1/4 cup fresh cilantro, chopped
1 tsp. dried oregano
Juice of 1/2 lime

1-1/2 lb. fish, white (halibut, cod, etc.)
2 tbsp. chili powder
salt and pepper
olive oil

juice of 1/2 lime
1/2 head white cabbage, shredded
1/2 cup fresh cilantro, torn
salt and pepper

8-12 corn tortillas

Start with the salsa, because that needs to sit for 30 minutes while the ingredients get comfy and really get to know each other.

Heat your grill for direct grilling (read: over direct heat). Toss the tomatoes and jalapenos with some canola oil and season. Grill both until charred on all sides and just soft. Cool slightly, then halve the tomatoes, and dice with the jalapenos. Add the onions, olives, capers, oil, vinegar, cilantro, oregano and lime juice. Season to taste.

The rest is pretty easy. Season the fish and grill it over direct heat until golden brown. Let the fishies rest, then flake them into bite-size pieces. Toss those pieces with the olive oil and lime juice, them add the cabbage and cilantro and toss again.

Assemble some tacos.



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