|Recipe Title: Sunset's Next Wave Fish Tacos|
Contributed by: TwinLakesChef
Additional Credits for Recipe
|Recipe By: Sunset/July 1997|
List of Ingredients
|1 1/2 pounds boned and skinned Chilean seabass*,|
1/2 inch thick, cut into 2 or 3 pieces
Salt and pepper
12 corn tortillas, warmed
Pickled Cabbage Relish, (see recipe)
1/2 cup sour cream
|Rinse fish and pat dry. Place on a grill over a solid bed of hot coals or on a gas grill|
set at high heat (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14
minutes. Transfer fish to a platter. Season to taste with salt and pepper.
To assemble each taco, stack 2 corn tortillas; add chunks of fish, relish (or salsa) and sour cream. Squeeze lime juice over filling, fold tortillas and eat.
*NOTE: Check fish for bones before cooking. Press surface with
your fingers to locate; pull out with tweezers.
ACCOMPANIMENTS: A compilation of condiments was created for fish tacos
by James Boyce, executive chef at the Loews Coronado Bay Resort and
Andew Baker of Sunset Magazine. They are Cucumber Relish, Spicy
Cranberry Salsa, Citrus Guacamole, Chipotle Tartar Sauce and Pickled
Cabbage Relish (see links below)
TACO TOPPING: If you don't squeeze a bit of fresh lime on your fish
taco, it isn't really a fish taco. In addition to lime, try these
toppings: onions; fresh or pickled jalapeno chiles; radishes; escabeche
(pickled chiles, carrots and onions); balsamic, malt or cider vinegar;
red or green salsa; hot sauce.
Number of Servings: 6
Link to Similar Recipes or Companion Recipe: Chipotle Tarter SaucePickled Cabbage RelishCitrus Guacomole
Fish & Seafood
General Cooking/Prep Method
Grill (Direct Heat)
Recipe Type - Categories
Extra Features of Recipe
7 Ingredients or Less
Nutritional Analysis: PER AVERAGE TACO: 250 calories, 26% (64 calories) from fat, 20 gr protein, 27 gr carbohydrates, 7.1 gr fat (1.7 gr saturated), 54 mg cholesterol, 226 mg sodium and 3.1 gr fiber.