Fish Tacos With Cucumber Relish Recipe 45

Steps:

• In a small bowl, combine cucumber and radishes. In another small bowl, whisk the vinegar, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper and sugar. Pour over cucumber mixture; toss to coat evenly. Combine paprika and remaining salt and pepper; sprinkle over fillets., In a large nonstick skillet coated with cooking spray, melt butter. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with cucumber relish.

Steps:

• Heat grill pan over medium high heat or preheat outdoor grill.
• Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper.
• Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
• Shred romaine lettuce and combine with sliced onions.
• Slice hot peppers and reserve.
• Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
• Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
• Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.

Steps:

• Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees F. Preheat grill.
• In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
• Meanwhile, grill tortillas on grill.
• Serve fish in tortillas topped with Quick-Pickled Onion and Cucumber.
• In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
• Toss in the tomato and cilantro, 5 minutes before serving.

Steps:

• In a 13x9-in. baking dish, whisk the first 5 ingredients. Add fillets; turn to coat. Refrigerate, covered, 30 minutes., Drain fish and discard marinade. On an oiled grill rack, grill mahi mahi, covered, over medium-high heat (or broil 4 in. from heat) until it flakes easily with a fork, 4-5 minutes per side. Remove fish. Place tortillas on grill rack; heat 30-45 seconds. Keep warm., To assemble, divide fish among the tortillas; layer with red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over fish mixture; fold sides of tortilla over mixture. Serve with lime wedges and additional pepper sauce.

Steps:

• In a medium bowl, combine the tomatoes, onion, garlic, cilantro and jalapeño (if using).
• In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with the halved lime, salt, pepper and chipotle (if using).
• In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl, and place the fish into it.
• Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel-lined plate and sprinkle with salt. Repeat with the remaining fish.
• Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel.
• Fill each tortilla with 3 pieces of fish, browned side up, followed by tomato salsa and a pinch of cabbage. Drizzle with the cream sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.

Steps:

• In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes.
• Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside.
• For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed.
• Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm.
• Stir serrano chile into relish.
• To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.

Steps:

• 1. Combine oil, 2 tbsp lime juice, chile powder, 1/2 tsp salt, and 1/2 tsp pepper. Toss with fish in glass dish and refrigerate for 15 minutes. 2. Meanwhile, for relish, stir together cucumber, onion, oj, 2 tbsp lime juice, sugar and remaining salt and pepper in a bowl. Set aside. 3. For crema, combine mayo, sour cream and remaining lime juice; refrigerate. 4. Prepare grill. Spray with cooking spray and heat to med-high. Grill fish for 3-4 minutes per side or until just opaque in center. Remove from grill and cool slightly. Warm tortillas on grill for 20 seconds on each side. 5. Add serrano chile to relish; spoon 2 tbsp relish into each tortilla. Divide pieces of fish in half and put on tortilla. Top with 2 tbsp pico de gallo. Drizzle with 2 tsp crema.