Subj : 1/25 Nat Fish Taco Day 5
To   : All
From : Dave Drum
Date : Fri Jan 24 2025 12:47 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Grilled Fish Tacos w/Vera Cruz Salsa
Categories: Seafood, Breads, Chilies, Salsa, Vegetables
     Yield: 4 servings

MMMMM---------------------------TACOS--------------------------------
 1 1/2 lb Piece halibut
     2 tb Ancho chile powder
          Salt & fresh ground pepper
     3 tb Olive oil
          Juice of 1/2 lime
   1/2    Head Napa or white cabbage;
          - shredded
   1/2 c  Fresh cilantro; barely
          - chopped
          Salt & fresh ground pepper
     8    (to 12) white corn
          - tortillas; warmed on the
          - grill
          Vera Cruz Salsa; to serve

MMMMM----------------------VERA CRUZ SALSA---------------------------
     3 lg Plum tomatoes; cored,
          - halved
     2    Jalapenos; stemmed
          Oil; for grilling
          Salt & fresh ground pepper
     1 sm Red onion; fine diced
     1 c  Manzanilla olives; pitted,
          - halved
     1 tb Capers; drained
   1/4 c  Extra-virgin Spanish olive
          - oil
     3 tb Red wine vinegar
   1/4 c  Chopped fresh cilantro
     1 ts Dried Mexican oregano
          Juice of 1/2 lime

 Recipe courtesy Bobby Flay

 TACOS: Heat a charcoal or gas grill to high for direct
 grilling. Sprinkle the halibut with the ancho powder,
 salt and pepper. Grill until golden brown and charred on
 both sides, and just cooked through, about 5 minutes per
 side. Remove to a cutting board and let rest 5 minutes.

 Using two forks, flake the halibut into large bite-size
 pieces and put in a large bowl. Pour over the olive oil
 and lime juice, and toss just to combine. Add the
 cabbage and cilantro and toss again.

 Serve the fish with the tortillas and Vera Cruz Salsa
 and let guests fill and wrap their own tacos.

 VERA CRUZ SALSA: Heat a charcoal or gas grill to high
 for direct grilling. Toss the tomatoes and jalapenos
 with a few tablespoons of canola oil and season with
 salt and pepper. Grill both until charred on all sides
 and just soft. Remove from the grill and let cool
 slightly.

 Halve the tomatoes, remove the seeds and cut into small
 dice. Dice the jalapenos, including the skin and seeds.
 Put the tomatoes and jalapenos in a medium bowl. Add the
 onions, olives, capers, olive oil, vinegar, cilantro,
 oregano, and lime juice and season with salt and pepper.
 Let sit at room temperature for 30 minutes before
 serving.

 RECIPE FROM: https://www.foodnetwork.ca

 Uncle Dirty Dave's Archives

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