Baja Fish Tacos

From Our Table To Yours

Baja Fish Tacos

Men, women and children of Hispanic descent have many reasons to celebrate. Many Hispanic countries trace their roots back to ancient times. Though not all traditions have withstood the test of time, some have, and that rich sense of culture and connection to Hispanics who lived several centuries ago should be a point of pride for today’s Hispanics as well as something to behold for anyone who appreciates Hispanic heritage.

Breaking bread is how many people choose to celebrate their heritage, and Hispanics are no different. Those who want to celebrate the culinary contributions of Hispanics should consider the following recipe for ‘Baja Fish Tacos’ from Karen Adler and Judith Fertig’s ‘Gardener & The Grill: The Bounty of the Garden Meets the Sizzle of the Grill’ (Running Press). Baja Fish Tacos: Serves 4

Grilled Napa Cabbage Slaw 1 large head Napa cabbage, cut in half lengthwise Vegetable oil, for brushing 1 cup assorted baby greens 8 green onions, chopped (white and green parts) 1/4 cup tarragon vinegar 1/4 cup sour cream 1/2 cup freshly squeezed lemon juice 1/2 teaspoon fine kosher or sea salt Baja Fish

1-1/2 pounds mahi mahi, catfish, halibut, or other mild white fish 1/4 cup Red Hot Blackened Seasoning (see below) 8 flour tortillas, for serving 8 lemon wedges, for serving 1-1/2 cups salsa, for serving Prepare a hot fire on your grill.

Brush the cut sides of the Napa cabbage with oil. Coat the fish fillets with the Red Hot Blackened Seasoning.

Grill the cabbage, cut side down, directly over the fire for 2 to 3 minutes or until the cabbage has good grill marks. Remove from the grill.

Grill the fish directly over the fire, flesh side down first, for 4 to 5 minutes per side, or 10 minutes per inch of thickness. Turn only once to grill the skin side, halfway through grilling.

To make the slaw, thinly slice the grilled cabbage and place in a large bowl. Stir in the greens and the green onions. In a small bowl, combine the vinegar, sour cream, lemon juice, and salt to make a dressing. Pour the dressing over the cabbage mixture and toss to blend. To assemble the tacos, place some of the grilled fish on each tortilla. Top with about 1/3 cup of the slaw and roll up, soft-taco style. Serve with a lemon wedge and a small ramekin of salsa.

Red Hot Blackened Seasoning: Makes about 1-1/4 cups 1/4 cup paprika 3 tablespoons garlic salt 2 tablespoons granulated onion 1 tablespoon dried oregano 1 tablespoon dried basil 1-1/2 teaspoons dried thyme 1-1/2 tablespoons black pepper 1-1/2 tablespoons white pepper 1 tablespoon cayenne pepper Combine all of the ingredients in a glass jar and cover with a tight-fitting lid. Shake to blend. This keeps for several months in the pantry.