The chefs from the Food Network’s Too Hot Tamales show say they are out to find the best fish taco in America. Mary Sue Milliken and Susan Feniger, partners in Border Grill, have joined with the Alaska Seafood Marketing Institute to invite home cooks to submit their version of the fish taco. Perhaps this recipe will inspire you to enter the Wild Alaska Fish Taco recipe contest, which runs until January 31, 2011. Learn more.
Recipe courtesy of Alaska Seafood Marketing Institute.
- 1 garlic clove, chopped
- 1 Serrano chile, seeded and chopped
- 2 Tablespoons olive oil, divided
- 2 Tablespoons water
- 2 Tablespoons frozen orange juice concentrate
- 4 Alaska Salmon fillets (4 to 6 ounces each), fresh, thawed or frozen
- Salt and pepper, to taste
- 8 small (6 to 7-inch) flour tortillas, warmed
- 2 large, navel oranges, peeled, pithed and segmented
- 1/2 cup thinly sliced red onion
- 1 cup fresh cilantro leaves
- 1 Combine garlic, chile and 1 Tablespoon oil in a heavy nonstick skillet. Sauté over medium heat until garlic and chile are soft. Remove pan from heat; place garlic and chile in a small bowl. When cool, add water and juice concentrate; blend.
- 3 Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Return skillet to medium-high heat. Brush both sides of salmon with remaining oil. Place fillets in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- 5 Turn fillets over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.
- 7 To serve, divide salmon among tortillas. Top with 2 to 3 orange slices, 1 tablespoon red onion slices, 2 tablespoons cilantro leaves and 1/2 tablespoon chile-citrus sauce.