SAUCY FISH TACOS

Hugh is trying to take over my hobby. I do food, he does pictures. It works. But last week he bought a special grilling book and now has been experimenting on his own. Seeing that I don’t do meat, he can take ownership of that. I don’t come from a lineage of cooks, so the fact that it’s ‘my thing,’ leaves me flattered with the responsibility. If I had the slighest clue about photography, I would start a battle to retaliate against his hobby burglary.

Hugh made some great grilled peppers the other night, which led to inspiration for a good sauce. That is what makes these tacos different- this tasty sauce. It is a tad spicy, has hints of creaminess from the yogurt, and freshness from the loads of cilantro. I put leftovers on my eggs this morning, and it’s thick enough to spread on a sandwich.

We went to a great fish place down by the harbor to get the freshest fish. I checked here to see what white fish is safe and sustainable for our area. The website is full of information and will definitely make you think twice before you just grab for what you see in restaurants. It does not cost more to get what is sustainable. Organics is a whole different market than sustainable seafood; the challenge is finding a place where you can buy specific fish. Once your fish is covered in this tasty sauce, it doesn’t make a whole lot of difference what it is anyways.

SAUCY FISH TACOS // Serves 2

• 12 oz. White Seabass (use what is fresh/local for you)
• 1 Lime, Zest and Juice
• salt and pepper or lemon pepper
• 2 Red Bell Peppers
• 3 Cups Green Cabbage, Finely Sliced
• 1 Firm Peach, Cut into 8 Slices
• corn tortillas

/ poblano cilantro sauce /

• 1 ½ Cups Cilantro, plus more for garnish
• 2 Cloves Garlic
• 1 Lime, Zest and Juice (add another if it’s not juicy)
• ½ Cup Whole Greek Yogurt
• 1 tbsp. Olive Oil
• ½ Cup Toasted Pistachios
• 2 Roasted Poblano Chiles, seeds removed
• 1/2 tsp. each Garlic Salt and Pepper, to taste

Heat your grill to medium/high

Salt and pepper both sides of the fish. Rub the zest and juice into the fish, and put in a bowl to marinate.

Lightly oil the bell peppers and poblano chiles, put them on the grill and char on all sides. About 8-10 minutes. Remove peppers and chiles and put them in a plastic bag to steam. Let them sit about 10 minutes in the bag. Remove the stem and seeds, and then peel off the skins when they're cool to the touch. They do not need to be perfect, a little black adds some smokiness. Chop the peppers up and set aside. The poblanos are for your sauce. 

Put the cilantro, garlic, lime, yogurt, olive oil, pistachios and poblanos in a blender or food processor. Fully combine. Taste for salt and pepper.

Grill the fish (on extra clean grill grates to keep from sticking). Put the peaches on the grill, cut side down. Close the lid and grill for about 6 minutes. Flip the fish and peaches and grill another 4 minutes (time will vary depending on thickness of the fish). Warm the tortillas on the grill or stovetop.

Assemble your tacos. Tortilla, sauce, fish, roasted peppers, two grilled peach slices and a generous amount of cilantro.

SPICED HALIBUT ON GRAPEFRUIT FENNEL SLAW

Though it's not our ‘American way’, I much prefer a nice lunch as opposed to dinner. Hugh and I set forth on this inaugural blog endeavor, with a protein and veggie packed meal in mind.

White fish is such a wonderful canvas for flavor options. And the beauty of this combination is that ingredients such as these, can typically be found year round. We’ll attribute this entry to a fusion of California/Hispanic flavors.

The toaster oven is the wonder poodle of all cooking devices. Less hassle, quick cooking time and close heat so you get a bit of crispyness. We didn't grow up with one in our house, which is possibly why I now find them so remarkable.

This recipe may require a bit of chopping, but it is far from complicated. Just double or triple it for a dinner party, the slaw can be done a day ahead and will save wonderfully.

Spiced Halibut on Fennel Grapefruit Slaw // Serves 4

4 6oz. Pieces of Fresh Halibut (or white fish of choice)

2 Large Fennel Bulbs

6 Green Onion, finely chopped at a slant

2 Medium Grapefruit

1 Cup Fresh Chopped Cilantro

2 tbsp. Olive Oil

Half of a lime

1 tsp. ‘The Zip’ Spice blend by the Spice Hunter**

2 tsp Salt

Ground Pepper

3/4 Cup Toasted Pepitas

1 Avocado, cut in slivers

** Any spicy herb mix with do, every brand makes one. Or just plain chili powder works fine, it is a blend anyways.

Oven to 425

1. Working in a large mixing bowl for the slaw. Cut fennel bulbs in half length wise and slice thin, discarding the touch end. Zest both grapefruits with a fine grater or micro plane. Cut the peel and pith off the grapefruits so there is no white, just pink fruit. Segment the grapefruit in small slices over the mixing bowl, so the juices fall in as well.

1. Add cilantro, green onions, olive oil, 1 tsp. of the salt and a few generous grinds of the pepper. Mix well to incorporate all flavors.

1. Pat fish filets dry and poke a few holes in them with a fork. In a small baking dish, sprinkle the fish with the juice of the lime, salt, pepper and your spice blend of choice. Rub it around with your fingers so it gets into the fish flesh. Vivid, aren’t I?

1. Put the baking sheet on the top rack of the oven and bake the fish for about 12 minutes (you need to watch it as each oven size will cook at different speeds, DO NOT overcook). Take it out just as fish is firm to the touch. Let it sit for a few minutes.

1. On each plate, put a heaping amount of the slaw, a handful of toasted pepitas, the fish, and avocado slivers on top. Always building up my friends.

Enjoy with a side of brown rice or some warm tortillas.