Fish Tacos With Cucumber Relish Recipe 45

FISH TACOS

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.

FISH TACOS WITH CUCUMBER SALSA

Steps:

• Prepare a medium-hot fire in a charcoal or gas grill.
• Drizzle the fish with olive oil, season with salt and pepper, and grill until barely done, for 2 to 5 minutes per side, depending on the thickness.
• Remove the fish from the grill, let cool slightly, and then pull apart into large flakes.
• Place the tortillas on a work surface.
• Line each with a piece of lettuce and top with chunks of fish.
• Top each with a generous spoonful of Cucumber Salsa, a squirt of lime, and a drizzle of olive oil.
• Garnish with avocado and radishes and serve.
• Cucumber salsa:Place all the ingredients in a bowl, combine well and let stand, covered, for at least 30 minutes.
• Will keep 24 hours refrigerated.
• Note: I always use halibut.
• You can cook it any way you choose, but I normally us a very very hot covered grill and do not turn the fish.

CERVEZA-BATTERED FISH TACOS WITH QUICK-PICKLED ONION AND CUCUMBER

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.

FISH TACOS WITH CUCUMBER RELISH RECIPE - (4/5)

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.