Subj : BH&G 1702
To   : ALL
From : DAVE DRUM
Date : Wed Feb 03 2021 15:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Fish Tacos II
 Categories: Seafood, Chilies, Salads, Citrus
      Yield: 6 Servings
 
     12    Corn tortillas; warmed

MMMMM----------------------------FISH---------------------------------
      4 ts Chilli spice mix; made with
           - New Mexico or ancho chiles
           - (see Note)
      2 tb Lime juice
      2 tb Extra-virgin olive oil
      1 ts Ground cumin
      1 ts Onion powder
      1 ts Garlic powder
      1 ts Salt
    1/2 ts Fresh ground pepper
      2 lb Mahi-mahi or Pacific halibut
           - 1/2" 3/4" thick, skinned,
           - cut into 4 portions *

MMMMM--------------------------COLESLAW-------------------------------
    1/4 c  Dairy sour cream
    1/4 c  Mayonnaise
      2 tb Chopped fresh cilantro
      1 ts Lime zest
      2 tb Lime juice
      1 ts Sugar
    1/8 ts Salt
           Fresh ground pepper
      3 c  Fine shredded red or green
           - cabbage
 
  Instead of deep-frying the fish for these fish tacos, we
  coat the fish with a flavor-packed chile rub and grill it
  instead. Make sure the fillets are no more than 1/2 to 3/4
  inch thick so they cook quickly. Sometimes flipping fish
  on the grill can be tricky since the fish can stick to the
  grill or fall apart. The solution is to invest in a grill
  basket that easily holds 4 to 6 fish fillets and secures
  the fish in the basket for easy flipping. If you don’t
  have a grilling basket, make sure the grill is hot and
  well oiled before adding the fish.
  
  To prepare fish: Combine chilli spice, lime juice, oil,
  cumin, onion powder, garlic power, salt and pepper in a
  small bowl. Rub adobo rub all over fish. Let stand 20 to
  30 minutes for the fish to absorb the flavor.
  
  To prepare coleslaw: Combine sour cream, mayonnaise,
  cilantro, lime zest, lime juice, sugar, salt and pepper in
  a medium bowl; mix until smooth and creamy. Add cabbage
  and toss to combine. Refrigerate until ready to use.
  
  Preheat grill to medium-high.
  
  Oil the grill rack or use a grilling basket. Grill the
  fish until it is cooked through and easily flakes with a
  fork, 3 to 5 minutes per side. Transfer the fish to a
  platter and separate into large chunks.
  
  Serve the tacos family-style by passing the fish,
  tortillas, coleslaw and taco garnishes separately.
  
  * Mahi-mahi (also called dorado) from the U.S. Atlantic
  and halibut from the Pacific are both sustainably fished
  and considered best choices for the environment. For more
  information, go to seafoodwatch.org.
  
  NOTE: Mildly spicy dried chilies, such as ancho or New
  Mexico, add moderate heat and rich flavor to Mexican
  sauces like mole. Chilli spice mix made from these chiles
  has more flavor than American-style blends. Look for whole
  dried chilies in the produce section of large supermarkets
  and New Mexico or ancho chile powder in the specialty
  spice section of large supermarkets or online.
  
  Tips: To oil a grill rack, oil a folded paper towel, hold
  it with tongs and rub it over the rack. (Do not use
  cooking spray on a hot grill.)
  
  Two ways to warm corn tortillas:
  
  MICROWAVE: Wrap stacks of up to 12 tortillas in barely
  damp paper towels; microwave on High for 30 to 45 seconds.
  Wrap tortillas in a clean towel to keep warm.
  
  OVEN: Wrap stacks of 6 tortillas in foil; place in a
  375ºF/190ºC oven for 10 to 15 minutes. Wrap tortillas in a
  clean towel to keep warm.
  
  If preparing ahead of time: Prepare coleslaw (Step 2) up
  to 4 hours ahead.
  
  Servings 6
  
  Eating Well - 31 August 2011
  
  MM Format by Dave Drum - 12 February 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... A ton of whales isn't even one whole whale.
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