Okay, last one I promise! This one just looked really tasty!
Halibut Fish Tacos
Use any firm fish like rock cod or sea bass but halibut fillets are my favorite. Prepare the cabbage just before the fish is cooked so it does not become too wilted.
* 1 cup corn flour (Bob's Red Mill is good)
* 1/2 teaspoon kosher salt
* 1 teaspoon ground red chile
* -- Freshly ground black pepper
* 1 1/4 pounds halibut fillet, cut into 2-inch pieces to easily fit tacos
* 1 tablespoon mayonnaise
* 2 teaspoons white wine vinegar
* 1/4 cup minced cilantro
* 4 cups thinly sliced white cabbage
* 1/4 cup canola oil + more if needed
* -- Salsas (see recipes)
* 1 dozen corn tortillas, warmed just before serving
Instructions: Pour the corn flour out on a large sheet of waxed paper and combine with the salt, red chile and pepper. Dust the pieces of fish so all surfaces are coated. Let them sit on the remaining seasoned flour while you prepare the cabbage.
Just before you cook the fish, combine the mayonnaise with the vinegar and cilantro. Toss with the cabbage. You want the cabbage to be barely moistened but enough to be a slaw. Set aside.
Redust the fish pieces with the remaining corn flour mixture. The damp fish absorbs the coating, so a second coating will help create a better crust. Heat the oil in a 10-inch skillet over medium-high heat. Add the fish pieces, a few at a time, and pan fry until golden on all sides, about 5 to 6 minutes. Add more oil, a tablespoon at a time, as needed. Remove the fish to a paper towel-lined plate. Repeat with the rest of the fish pieces.
Bring the golden fish, cabbage, warm tortillas and salsas to your table, and let everyone assemble their own tacos.
Per serving: 515 calories, 36 g protein, 45 g carbohydrate, 22 g fat (3 g saturated), 47 mg cholesterol, 461 mg sodium, 6 g fiber.
Favorite Green Salsa
Makes 1 1/2 cups
This is the quickest green salsa I have in my repertoire but also my favorite. I even use it for sandwiches. This is not a chunky salsa; it should have a hot-sauce consistency.
* 1 pound tomatillos (about 10)
* 1 jalapeno
* 1 serrano
* 1/4 small yellow onion
* 2 tablespoons chopped cilantro
* 1 teaspoon kosher salt
* 2 teaspoons champagne vinegar
* 1 tablespoon light-flavored olive oil
Instructions: Run warm water over tomatillos to help loosen the dry husks. Peel or rub them off and warm tomatillos with paper towel to help remove sticky residue. Place tomatillos in a saucepan and cover with water. Add the jalapeno and serrano chiles. Bring to a boil then reduce heat and simmer for just 5 minutes.
Remove tomatillos and chiles to a blender jar (not a food processor). Add the onion and puree. Add the cilantro, salt, vinegar, 2 teaspoons water and the olive oil. Puree to a hot-sauce consistency.
Place in a bowl and serve with tacos. I like to store the remainder in clean, emptied clear olive oil bottles or even Corona beer bottles. I use a whole jalapeno chile (fresh) as a stopper for the bottle.
Per tablespoon: 10 calories, 0 protein, 1 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 89 mg sodium, 0 fiber.