Wednesday, April 23, 2008

Grilled Fish Tacos

After picking up a lovely bunch of French breakfast radishes at the local farmer's market, I sat down and thought about how to use them in an entree. After some deliberation, I settled on a unique taco recipe from a back issue of Gourmet as my starting point.


I picked up a meaty red grouper fillet*, marinated it in lime, cumin, cilantro, and olive oil, and then ran it under the broiler for about 5 minutes each side. I think that mojo would have been just as good as the marinade but I had to use up some limes. It would have been better over the coals but I didn't feel like bothering with the grill. The fixins here are avocado wedges, shredded cabbage, quick pickled red onions, cilantro sprigs, and of course the sliced radishes. The original recipe called for a sauce made from mayonnaise, crema, lime, and some other elements. Instead, I just served it with fat free Greek yogurt and lime wedges. I had some pickled jalapeno slices on hand but forgot to use them here.

This was really unique, light, and fresh tasting. Albeit, it doesn't really resemble a conventional taco, and wouldn't satisfy a taco craving, but it's a great spring or summer dish!

*I used grouper because it has a modest amount of mercury, and moreover, grouper was one of the few wild fish available that day. I eschew most farm-raised fish, because they're usually fed pellets instead of eating omega-3 rich algae and small fish. Hence, farm-raised fish doesn't boast nearly the omega-3 levels of wild fish.

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