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.
- JALAPENO LIME MARINADE:
- 2 1/2 tablespoons cumin seeds
- 3 jalapeño chiles, stemmed and cut in half
- 2 cloves garlic
- 1 teaspoon salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup freshly squeezed lime juice
- 1 large bunch cilantro
- 1/2 cup extra virgin olive oil
- 1 1/2 pounds wild Alaska cod fillet
- 12 4- to 6-inch corn tortillas, warmed*
- 6 lettuce leaves, torn in half
- 1 cup high-quality, store-bought salsa fresca
- 1 cup Border Guacamole (see recipe below), or high-quality, store-bought guacamole
- Limewedges, for serving
- BORDER GUACAMOLE:
- 5 ripe avocados, preferably California Hass
- 6 tablespoons chopped fresh cilantro
- 1 medium red onion, diced
- 4 jalapeño chiles, stemmed, seeded, and finely diced
- 3 tablespoons freshly squeezed lime juice
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to a blender. Add jalapeños, garlic, salt, pepper and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover fish all over with marinade and let sit at room temperature for 20 minutes.
- 3 Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until barely done, about 2 to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes.
- 5 Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges.
- 7 * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per side. Wrap in towell to keep warm.
- 9 Border Guacamole:
- 11 Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add the remaining ingredients and combine with a fork. Serve immediately.