lee's rocking fish tacos

prep time:  tbd
cook time:  tbd
servings: 8

a bunch of cilantro
juice of 5 limes
1/3 cup of olive oil + 2 tablespoons for cooking
1 small white onion - roughly chopped
2 cloves garlic - smashed
1 jalapeno or 3 red fresno chili peppers - roughly chopped
1/2 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon paprika
2 pounds halibut - finely diced
1/2 cup white wine

1.  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.

2.  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.

3.  serve immediately with deep-fried flour tortillas, crema fresca, 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).

- goop, april 2011

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