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Mia Russo Stern’s Fish Tacos

Eating healthy and hot summer days generally go hand in hand. Our appetites demand light, seasonal foods and the hot kitchens beg for as little stove time as possible. One of the best features about this recipe is that it can be cooked on the grill. Grab an ice-cold lemonade, frosty brew or chilled glass of white and start chopping.

 

Fish Tacos

8 Organic non-gmo corn tortillas
(wrap in foil and warm in a hot oven for about 5-10 minutes)

Fish TacosFor the Fish

  • 1 lb atlantic cod
  • 2 – 3 tablespoons of olive oil
  • 1 tablespoon of organic grass-fed butter
  • 1/2 teaspoon granulated garlic
  • pinch of sea salt and black pepper
  • juice from 1/2 lime or yuzu and the zest

The Accoutrement: 

  • 1 small box of kale (or any)
  • Microgreen/sprouts (about 1 cup)
  • 1 small box of sunflower sprouts  (about 1 cup)
  • 1 cup purple cabbage sliced thin

Fish TacosThe Cabbage

  • 1/2 cup  of cilantro, chopped fine
  • 1 jalapeño, diced fine
  • 1/2 red onion sliced into very thin shreds
  • 3 tablespoons of olive oil
  • 1 lime, juiced and zested
  • 1 tablespoon maple syrup
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Compound Mayo

  • 1/2 cup mayo
  • 1/2 avocado
  • juice from 1/2 lime and the zest
  • 1/4 tsp cayenne pepper
  • 1/2 tsp ancho chili powder

Cabbage Slaw / Fish TacosFruit Salsa

  • 1 cup diced pineapple
  • 1 cup diced mango
  • 1/2 cup chopped cilantro
  • 1 shallot chopped fine
  • 1/4 cup diced red onion
  • juice from 1 lime and the zest
  • pinch of sea salt
  • black pepper
  • 1/4 tsp granulated garlic

Preheat your oven to about 400°.  It was hot, so we cooked the fish on a baking sheet lined with foil and covered with foil on our BBQ.  This worked very well.  Wash your fish and check for bones.  Pat dry.  Lay fish down on lined baking sheet.  Drizzle with about 3 tablespoons of olive oil, spread it around with your hands.  Cut up about 1-2 tablespoons of grass-fed butter and spread that around.  Season fish with fresh garlic (minced) salt and pepper, Squeeze citrus juice and zest. Bake in the oven for about 15 minutes depending on thickness. Check often for doneness. I like to start my washing all of my sprouts and cilantro. Dry them well.

THE SLAW:  In a small bowl add 1 cup of shredded cabbage with 1/2 cup chopped cilantro, shallot, jalapeño and red onion.  Season with salt and pepper, maple syrup garlic. Toss and let sit until you are ready to assemble. Chill in fridge

FRUIT SALSA: Add all the ingredients to a bowl and toss, chill in fridge.

MAYO: Add all of the ingredients to a blender or food processor and process until smooth.  I like to then transfer to a squeeze bottle so that it’s pretty when I add to my tacos.

Once the fish is cooked, let it cool down for just about 5 minutes. Warm your store-bought organic tortillas wrapped in foil for about 5 minutes on the BBQ.  Start assembling.

Taco. Fish. Fruit salsa. Cabbage slaw. Kale sprouts. Sunflower Sprouts. (Raw fresh organic corn if you like.) Generous squeeze of compound mayo, maybe a little lime zest and a squeeze and you  are off!

Recipe graciously provided by Mia Russo Stern. You can find more recipes from Mia on Facebook Twitter FoodGawker and OrganicallyThin.com 

About Basil & Salt Magazine (799 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

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