Text 6290, 115 rader
Skriven 2011-01-27 07:27:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 645
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Tacos
 Categories: Latino, Seafood, Citrus, Breads, Chilies
      Yield: 4 servings
 
    1/2    Red onion, thinly sliced
  1 1/2 c  Red wine vinegar
    1/4 c  Olive oil
  1 1/2 ts Ancho chile powder
  1 1/2 ts Dried oregano
    1/2 ts Ground cumin
    1/4 c  Lightly packed fresh
           - cilantro leaves; chopped,
           - + more for garnish
      1    Jalapeño, stemmed and
           - chopped
      1 lb Flaky white fish; in 4
           - pieces
           Salt
      8    Fresh corn tortillas
           Mexican crema
           Fresh Tomato Salsa
      2    Limes; in quarters
 
  Tacos have been part of Mexico's culinary heritage for well over a
  hundred years. These folded tortillas can be stuffed with any number
  of fillings-with each Mexican state claiming stake to their own. Fish
  tacos are said to come from Baja California, Mexico's northernmost
  state. While the original fish taco was made with deep-fried fish,
  this recipe-made with sautéed fish-is a delicious and fresh version.
  This recipe is easily doubled, which makes it a great dish to make
  when entertaining a crowd.
  
  Marinate the Onion
  
  Put the onion in a small bowl and pour in enough red wine vinegar to
  cover well. Set aside for at least 30 minutes or up to several weeks.
  
  Marinate the Fish
  
  Pour the olive oil into a small bowl and add the ancho chile powder,
  oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the
  fish on a dish and pour the marinade over it, making sure to coat the
  fish well on both sides. Allow to marinate for 20 minutes.
  
  Cook the Fish
  
  Heat a nonstick sauté pan over medium-high heat. Remove the fish from
  the marinade and place in the hot pan (there is no need to add more
  oil). Season the fish with salt. Cook the fish for 4 minutes
  undisturbed, then turn over, and cook for another 2 minutes. Remove
  the pan from the heat and flake the fish into the pan with a fork,
  making sure to mix in all the marinade that has stuck to the bottom
  of the pan. Check for seasoning and add more salt if necessary. Set
  aside.
  
  Heat the Tortillas
  
  Place four of the tortillas on a plate and sandwich them between two
  slightly dampened sheets of paper towel. Microwave on high for 45
  seconds. Place the warm tortillas in a towel-lined basket or plate
  and cover. Repeat with the remaining tortillas.
  
  Assemble and Serve
  
  To assemble the tacos, place a heaping spoonful of the marinated
  flaked fish onto the center of a tortilla. Top with the marinated
  onions. Serve accompanied by Mexican crema and salsa.
  
  Garnish with lime wedges and cilantro sprigs.
  
  COOKING NOTES
  
  INGREDIENTS Fish: You can use any fish you like so long as you can
  flake the flesh when it is cooked. Most white fish fall under this
  category.
  
  TECHNIQUES Marinated Onions: Once you make this very simple
  condiment, you will find yourself keeping a container of these onions
  in your refrigerator to add to all of your dishes.
  
  Don't be alarmed by the amount of vinegar needed to cover the onions
  completely. Since you will most likely have onions leftover, keep them
  submerged in the vinegar in a refrigerated airtight container. You
  can then use the vinegar for your other cooking needs. The onions
  will keep for several weeks.
  
  ADVANCE PREPARATION The onions and fish can be made up to a day in
  advance. When reheating the fish, you may want to add about 1
  tablespoon of water to make sure the fish does not dry out.
  
  Source Information: Reprinted with permission from Simply Mexican by
  Lourdes Castro, copyright © 2009.
  
  by Lourdes Castro; Simply Mexican
  
  Epicurious | May 2009
  
  Yield: Serves 4
  
  MM Format by Dave Drum - 19 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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