Fish Tacos With Salsa And Pineapple Crema Recipes

Steps:

• Make the salsa in advance:.
• Combine everything in a large bowl. Mix well. Transfer to glass canning jars or another glass container with a lid. Cover and refrigerate until ready to use.
• make the pineapple crema in advance:.
• Place the syrup and sour cream in a bowl, whisk until smooth. Transfer to a squeeze bottle and refrigerate until ready to use.
• Combine all of the breading ingredients in a large, shallow bowl. Lightly coat the fish fillets and fry them in hot canola oil*** for a couple minutes (just until cooked through and golden.) Transfer to a plate and cover with foil while you get your other ingredients ready to go.
• ***You can try frying the fish in equal amounts of butter and olive oil for a completely wonderful experience...but watch that fish very closely so it doesn't burn. Clarify the butter in advance to keep it from smoking.
• To serve: Warm the tortillas in the microwave, between paper towels, for 20 seconds (only do a few tortillas at a time.).
• Place the tortillas on a plate, pile on the lettuce, fried fish, avocado, salsa, crema, a sprinkle of coarse salt and a squeeze of lemon and/or lime. (In that order.) Serve immediately.

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Steps:

• Combine pineapple juice, lime juice, salt, oregano, garlic and pepper. Mix well. Pour this mixture over the Mahi Mahi and let marinate for 24 hours. Remove the fish from the marinade and cut into 1/4-inch cubes. Grill or saute the fish. Place the fish in the tortillas and garnish with cilantro, onion and Pineapple Tomato Salsa.
• Add the pineapple to a blender. Combine the tomatoes and tomatillo in a bowl and mix well. Add half of the tomatoes to the blender. Add the lime juice, garlic, ginger and salt and pepper to the blender. Blend until smooth. Pour into a bowl and add the remaining tomatoes, cilantro, mint and jalapeno and mix well. Season to taste with salt and pepper.

Steps:

• Slice tops and bottoms off oranges, and discard. Using a paring knife, remove peel, pith, and outer membranes from oranges. Remove sections by cutting away from membranes, collecting sections and juice in a medium bowl. Squeeze any remaining juice from membranes before discarding.
• Cut orange sections into 1/2-inch pieces, and add pineapple, red pepper, ginger, honey, 1/2 teaspoon salt, and crushed red-pepper flakes; toss to combine. Set aside.
• Heat grill until very hot. Coat the fish with oil and cilantro; let rest about 10 minutes. Sprinkle with remaining 1/2 teaspoon salt and black pepper; place on grill. Cover, and cook several minutes until browned. Turn over, and continue cooking until fish is flaky and opaque throughout. Cut into pieces.
• Place the tortillas on the grill just long enough to soften and brown slightly. Remove from heat, and fill with arugula, grouper, and pineapple salsa. Garnish with wedges of avocado, if desired, and lime wedges; serve immediately.