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Fish Tacos
Fish Tacos
A great Flay recipe, we make this often and vary the ingredients slightly. Use your salsa or the recipe provided- both work great!
INGREDIENTS
For the Tacos:
For the Garnish:
DIRECTIONS
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
2 tablespoon peanut oil, 1 small red onion, coarsely chopped, 4 cloves garlic, coarsely chopped, 4 large ripe tomatoes, chopped, 1 serrano chile and 1 jalapeno, sliced (you can use two jalapenos), 1 tablespoon chipotle hot sauce, 1 tablespoon regular or Mexican oregano, 1/4 cup chopped fresh cilantro leaves, Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
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Green Tomato Salsa
Green Tomato Salsa
Laurent Tourondels salsa makes good use of green tomatoes, which on their own can be a bit sour. Mixed with fresh lime juice and sweet grilled onions, they make a surprisingly bright accompaniment to spiced grilled chicken or fish.
INGREDIENTS
DIRECTIONS
Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.
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The Southern Burger
The Southern Burger
Courtesy of foodiebride, this sandwich looks more indulgent than it really is. Keep the breading thin and substituting turkey is an alternative worth trying. Using a non-stick pan will help minimize the need for oil. The cheese and mayo- well, those are the more indulgent ingredients!
INGREDIENTS
For the burgers
For the fried green tomatoes:
DIRECTIONS
Heat your grill to high. To make the tomatoes, heat a nonstick pan sprayed with oil over medium high heat. Add flour, cornmeal, a pinch of salt and pepper to a zip lock bag and shake to mix well. Add tomato slices and shake to coat. Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.) Remove to a paper towel-lined plate until ready to assemble burgers.
Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper. Cook the patties to desired doneness. Before removing them from the grill, top each with 2 Tbsp. of pimento cheese and let cook 1 minute more to melt the cheese. To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.
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