Friday, June 21, 2013

Fish Tacos & Salad with Goat Cheese Dressing

Day 39

Happy first day of summer! What better way to start our summer grilling season than with fish tacos, a cool summer salad, and an ice-cold beverage on the terrace!

I hope you enjoy these recipes, and remember that they are easily modified to replace the fish with another variety of your choosing, with shrimp, or with steak or chicken. 

Fish Tacos with Creamy Cilantro Remoulade
Copyright, Doug Kapustin Photography, 2013

For the fish:
2 lbs. tilapia
¼ cup extra virgin olive oil
½ cup lime juice
4 tbs. chili powder
1 tbs. black pepper
2 tsp. sea salt
½ cup chopped cilantro
1 clove garlic, crushed

10-15 corn tortillas, toasted on grill

For the taco veggie mix:
2 cups shredded cabbage
1 cup shredded red cabbage
1 cup shredded carrots
2 cups thinly sliced radishes
1 cup chopped green onion

For the remoulade: 
2 cups plain Greek yogurt
1 large bunch cilantro leaves (about 2 ½+ cups)
4 cloves garlic, minced
¼ cup extra virgin olive oil
juice of 1 large lemon
½ cup mayonnaise
½ tsp sea salt
½  tsp. Tabasco or favorite hot sauce

For the fish, whisk, together ¼ cup olive oil, ½ cup lime juice, chili powder, black pepper, 2 tsp. sea salt, ½ cup chopped cilantro, and one crushed garlic clove. Pour over fish filets and allow to marinate in refrigerator for 1 hour. 

When ready to cook, place on sprayed grill and grill just until fish begins to flake. 

*Using a broiler can work too, following the same doneness guidelines. Don’t overcook!

For the remoulade, combine yogurt, 1 bunch cilantro, 4 cloves of garlic, ¼  cup extra virgin olive oil, ½ cup mayo, lemon juice, ½ tsp sea salt, ½  tsp. hot sauce in a food processor. Blend until smooth. 

For the taco vegetable mix, combine cabbages, carrots, and onion. Set radishes aside for final garnish.

To assemble tacos, begin with a bit of remoulade on each tortilla, topped with vegetable medley, then fish, then radish slices, then a generous smattering of remoulade to finish each taco. 

Serve immediately. 

Goat Cheese Dressing*

8 oz. herbed goat cheese
¾ cup buttermilk
¼ cup sour cream
2 tbs. red wine vinegar
1 tsp. honey
1 tsp. salt

Combine all ingredients in a food processor until smooth. Serve over Bibb lettuce or your favorite salad. 

*Recipe modified from May, 2013 issue of Country Living magazine.

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