Ingredients: |
Ingredients: For fish tacos use: any grilled fish or seafood cold or hot; pan fried or blackened fish (red snapper or mahi mahi is good) or fried fish (halibut, mahi mahi, sea bass, striped bass, catfish, cod, or any white fish). Use soft or fried corn tortillas. Mexican white cheese is very good. Garnish with Cilantro Slaw and Baja Sauce or salsa.FRIED FISH:
1 lb fish fillets
3 T fresh lime juice
3 T green onion, finely chopped
3 cloves garlic, minced
1 1/2 t fresh thyme, chopped
3/4 t habanero chile, seeded, minced
Combine. Season with salt and pepper. Spoon over fish. Let stand 1/2-1 hr. Dredge fish in flour seasoned with salt and pepper. Pan fry in oil about 2 min. per side.
FRIED FISH:
2 lbs fish fillets
2 c buttermilk
1/2 c fresh cilantro, chopped
1 t coarse salt
1 T fresh lime juice
Mix ingredients and pour over fish. Refrigerate 1-3 hrs. Take out fillets and dredge in flour seasoned with salt and pepper. Pan fry or deep fry.
FRIED HALIBUT:
1 lb halibut, cut into 2" squares
2 eggs
1/4 c milk
1 T flour
4 oz Panko bread crumbs
1/2 c seasoned bread crumbs
Whisk together eggs, milk and flour. Dip fish in egg mixture, roll in breadcrumbs, fry.
BEER BATTER FISH:
1 c flour
2 t salt
2 t pepper
2 T paprika
2 T garlic powder
1 egg, separated
12 oz beer
1 T oil
Sift together flour and seasoning. Make a well in center. Add egg yolk and half the beer. Whisk to form smooth paste. Stir in remaining beer and oil. Do not over mix. Cover and let stand 15-30 min. Beat the egg white till foamy and fold into batter. Dredge fish fillets in seasoned flour and shake to remove excess. Dip in batter and fry in hot oil.
BLACKENED FISH:
1 T cumin
1 1/2 t salt
1/2 t chipotle chilies, minced
1 1/4 lbs fish fillets
Blend seasonings together and brush over fish. Sprinkle with salt and pepper. Fry in heavy skillet in hot oil till blackened. About 3 min. each side.
BAJA SAUCE:
1 1/2 c sour cream
1 T Chipoltle chilies (Adobe) minced
1 T smoked hot paprika
2 1/4 t chili powder
1 1/2 t coarse salt
1 1/2 t garlic powder
1 1/2 onion powder
2 T lime juice
1 T cumin
Whisk together and chill.
CILANTRO SLAW:
12 oz cabbage, shredded
1/2 c white onion, thinly sliced
3 T lime juice
1 c cilantro, chopped
1/2 t dried oregano
3 T oil
Toss together and season with salt and pepper.
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