Perfectly paired with cold beer, it would be interesting to serve both of these.
The first is a clean, vibrant and puckery.
The second is a rich, luxurious smokey version.
LEE’S ROCKING FISH TACOS
A bunch of cilantro
Juice of 5 limes
1/3 cup of olive oil, plus 2 tablespoons for cooking
1 small white onion, roughly chopped
2 cloves garlic, smashed
1 jalapeño or 3 red fresno chili peppers, roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
2 pounds halibut, finely diced
Freshly ground black pepper
1/2 cup white wine
Combine the cilantro, lime juice, 1/3 cup olive oil, onion, garlic, chili, garlic powder, cumin and paprika together in a blender with a large pinch of salt and puree until thoroughly combined and smooth. Set the mixture aside.
Heat the remaining 2 tablespoons of olive oil over medium-high heat in a
large pot and add the halibut. Cook, stirring now and then, until golden brown, about 8 minutes. Add the white wine and cook until nearly evaporated, about 2 minutes. Pour over the reserved cilantro mixture, stir gently just to combine and cook for just another minute to let all the flavors say hello. Serve immediately with deep-fried flour tortillas, crema fresca (or sour cream), cotija cheese, and a fresh pico de gallo with chunks of avocado (mix equal parts diced tomatoes and avocado and then season with salt, pepper, fresh cilantro, lime and diced red onion).
ACHIOTE-MARINATED FISH TACOS
2 cloves garlic, peeled and crushed
1/4 teaspoon kosher salt
3 tablespoons achiote paste
1 pound yellowtail fillet, skin removed
1 tablespoon olive oil
8 small corn tortillas
1 cup finely shredded cabbage
1 cup chipotle mayonnaise
1 lime, cut into 8 wedges
In a small bowl, combine the garlic, salt and achiote paste. Put the mixture into a 1-gallon sealable plastic bag with the fish. Refrigerate for an hour.
On a cast-iron griddle or in a frying pan, heat the olive oil over medium-high heat. Scrape some of the extra achiote paste from the yellowtail, then grill the fish, about 6 to 8 minutes per side, or until done. If the fish is cooking too quickly or unevenly, adjust the heat as necessary. Let the fish rest for a few
minutes before slicing it thinly across the grain; if the fish breaks apart, that’s fine.
Warm the tortillas on a pan over medium heat; place on a platter or individual plates, two per person.
Divide the fish among the tortillas and top with shredded cabbage and a teaspoonful of chipotle mayonnaise. Serve immediately, with lime wedges.
1 cup mayonnaise
2 garlic cloves, finely chopped
1 tablespoon olive oil
2 tablespoons lime juice
1/2 teaspoon kosher salt
3 chipotle peppers in adobo, roughly chopped
In a food processor or blender, blend the mayonnaise, garlic, oil, lime juice, salt and chipotle peppers. You will have more chipotle mayonnaise than is called for in the recipe. Keep in the refrigerator until ready to use.