Fish Tacos in Warm Corn Tortillas

If you have never had a fish taco, I guessing your nose is curling, wondering WHY someone would eat fish in a taco.  Believe me I reacted the same way at one point, and now it's a staple around here! The kids, the family,  the friends keep begging for it!
If you have I'll bet you will jump for joy at the idea of making these fresh off your grill or kitchen year round! Seriously, outstanding and easy!












Fish Tacos with Warm Corn Tortillas
10 minutes

Fish

4-5 Sea Bass fillets (Halibut or Cod will do nicely)

Cajun seasoning  (my favorite is Broussard's) 

Lime (squeeze over the fish after done cooking)

In olive oil and butter cook 4 minutes each side

Components of Taco Togetherness

Napa Cabbage sliced in long thin strips (any cabbage will work but I like how delicate cabbage is)

Red onion very thin strips.

Fish Taco Sauce
1/4 cup mayo (Best Foods)

1/2 cup sour cream or Greek yogurt
1/2 tbs. Garlic powder or fresh garlic (in this sauce I actually prefer the powder)

1/4 cup lime juice or more to taste (whole squeezed lime)

1/4 tsp. Salt

Prepare Sauce by combining and whisking or stirring till smooth, and slice veggies while fish cooks, or if possible prepare them previous to cooking. If fish and/or tortillas are warm and done before the final products is ready to serve keep warm in a 200 degree oven.  This is such a fast meal it is ready sometimes faster than I can prep!  

Warm Corn Tortillas

Peanut oil has the best smoke point (i.e. it wont burn as easily, but vegetable is fine as well)

Here is a low oil way to cook tortillas I learned from Gastronomy Girl.

Add THREE DROPS of oil when pan is heated but not before! Just three...  Spin tortilla in bottom of pan with fingertips to distribute on tortilla.  Fry tortillas at medium high heat for about 10 seconds or less each side so browned but not hard. Place on paper towels. Cover stack of warm tortillas with foil or keep in warmed oven. Add three new drops about every 4 tacos.  

Prepare tacos, tortilla, fish, Citrus-garlic sauce, dash onion, cabbage, squeeze of lime and/or dash of hot sauce if preferred. Super delicious! They are really fresh, light and surprisingly filling meal!

Additional components: Mango Salsa, Nectarine Salsa, Tomatoes, Cilantro, 

The Basics: Browned Butter

About Browning Butter.

Browned Butter has a deep, rich. unexpected flavor, almost nutty; by cooking out all of the water and browning the cream and salts. In French it is know as Beurre Noisette. It is the next step following clarified butter(which is what is served with lobster), and is truly a taste sensation you will want in your easy-fix vault. 

Excellent on: 

Egg Noodles

Fish- Especially Halibut and Sole, Cod, or Trout

Brussel Sprouts

Broccoli

Cookies

Ravioli

Toffee Bars

Green Beans

Cauliflower

With Mazithra

Frosting

Icing

Butterscotch Pudding

How to Brown Butter

Place salted butter in a cold pan,  increase heat to medium or just below.  Stir butter as the heat increases. Continue to stir.  You will bubbles form on the surface.  This is how butter is clarified.  Continue to stir.  when the butter  foam begins to clear and the butter turns a nutty brown color remove from stove. Do NOT overcook. Use as appropriate. 

Ginger Maple Glazed Plank Salmon

Ginger Maple Glazed Plank Salmon

1 cup pure maple syrup
3 tablespoon fresh ginger, minced (I use the pre-cut from the produce section in a hurry!)
1/4 cup freshly squeezed lemon juice (always fresh if you can)
6 garlic cloves, minced (freshly pressed or minced is so much better!)
1/3 cup soy sauce
1/4 tsp red pepper flakes (to taste)
2 lb. center cut salmon filet, with skin (Tail piece for less bones)
Salt & pepper to taste

Soak plank for at least 1 hr. or overnight if possible. In a small saucepan, combine maple syrup, ginger, pepper flakes, lemon, garlic, and soy sauce. Simmer and reduce to about 1 cup (about 30 minutes). Let cool. Preheat oven or BBQ to 400°F.

Place the salmon, skin side down, skin will stay on the plank when done. Season the fish with sea salt and black pepper. Using a large brush baste the salmon. Roast for approximately 25 to 30 minutes until the fish is cooked through. During the cooking process baste every ten minutes, and baste again just before serving.
Serve on the plank. Skin will remain on the plank when fish is cooked.

(This dish can be made successfully in a tin foil tent, opening to the crisp for the the last ten minutes)

Disclaimer: Please use food grade salmon planks only! Planks bought at your local hardware store have been treated if not food grade.

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