Warm weather has officially hit the Bay Area! Naturally, I'm less inclined to slave away in a hot kitchen. I like to dust off the old grill and stick to simple, light and refreshing meals. This fish taco recipe is super easy and can be done even even without a grill. It's also pretty darn healthy. I served it with grilled shishito peppers tossed in chili powder. Generally, shishito peppers are not spicy so the extra seasoning makes gives it a nice kick. Enjoy with a cold cerveza and it's the perfect meal any night of the week.
Grilled Shishito Peppers
1 package shishito peppers (can usually be found at Japanese markets like Mitsuwa)
1 tablespoon olive oil
zest of one lime
1 teaspoon salt
1 tsp Nanami Togarashi seasoning (assorted chili pepper)
Blood Orange Salsa
1/2 cup red onion, diced
1 medium Roma tomato, diced
1 avocado, diced
1 blood orange, segmented and diced into 1/4 inch pieces
1 clove garlic, finely minced
juice of 1 lime
1 teaspoon extra virgin olive oil
salt and freshly ground black pepper to taste
Fish Tacos
1 lb. salmon (skin on) or tilapia fillets
mini corn tortillas ("taquitos")
olive oil
salt and freshly ground pepper
Garnish:
1 lime, cut into wedges
cilantro leaves, picked and cleaned
pickled ginger
1. In a medium size bowl, toss the shishito peppers with olive oil, lime zest, salt and Nanami Togarashi. While you are prepping, turn on the grill to medium high heat or oven (400F) if you prefer to roast it inside.
2. In a separate bowl, combine red onion, tomato, blood orange, garlic, lime juice, avocado (add last to minimize handling), olive oil and salt and pepper. Set aside to allow flavors to steep.
3. Lightly coat the fish with olive oil and season with salt and pepper.
4. Gently place the fish on the grill, horizontally. For salmon, put the skin side down. The skin helps keep the delicate fish in tact and can be discarded later (or eaten!) Allow to cook covered for 4-5 minutes. Carefully flip the fillets over and cook for 1-2 minutes or until the flesh is firm to the touch. Remove and allow to rest.
5. Place shishito peppers horizontally on the grill and cook for 2 minutes on each side. The skin should become slightly charred and the peppers may start popping. At the same time, warm the corn tortillas on the grill until soft and toasted (a minute on each side.)
6. Assemble each taco with a piece of fish, salsa, pickled ginger, cilantro and a squeeze of lime. Building each as you eat is the best way to keep the tortillas but getting soggy.
Makes 4 servings.
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| pepper on pepper action |
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| tilapia taco |
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| salmon taco |
Grilled Shishito Peppers
1 package shishito peppers (can usually be found at Japanese markets like Mitsuwa)
1 tablespoon olive oil
zest of one lime
1 teaspoon salt
1 tsp Nanami Togarashi seasoning (assorted chili pepper)
Blood Orange Salsa
1/2 cup red onion, diced
1 medium Roma tomato, diced
1 avocado, diced
1 blood orange, segmented and diced into 1/4 inch pieces
1 clove garlic, finely minced
juice of 1 lime
1 teaspoon extra virgin olive oil
salt and freshly ground black pepper to taste
Fish Tacos
1 lb. salmon (skin on) or tilapia fillets
mini corn tortillas ("taquitos")
olive oil
salt and freshly ground pepper
Garnish:
1 lime, cut into wedges
cilantro leaves, picked and cleaned
pickled ginger
1. In a medium size bowl, toss the shishito peppers with olive oil, lime zest, salt and Nanami Togarashi. While you are prepping, turn on the grill to medium high heat or oven (400F) if you prefer to roast it inside.
2. In a separate bowl, combine red onion, tomato, blood orange, garlic, lime juice, avocado (add last to minimize handling), olive oil and salt and pepper. Set aside to allow flavors to steep.
3. Lightly coat the fish with olive oil and season with salt and pepper.
4. Gently place the fish on the grill, horizontally. For salmon, put the skin side down. The skin helps keep the delicate fish in tact and can be discarded later (or eaten!) Allow to cook covered for 4-5 minutes. Carefully flip the fillets over and cook for 1-2 minutes or until the flesh is firm to the touch. Remove and allow to rest.
5. Place shishito peppers horizontally on the grill and cook for 2 minutes on each side. The skin should become slightly charred and the peppers may start popping. At the same time, warm the corn tortillas on the grill until soft and toasted (a minute on each side.)
6. Assemble each taco with a piece of fish, salsa, pickled ginger, cilantro and a squeeze of lime. Building each as you eat is the best way to keep the tortillas but getting soggy.
Makes 4 servings.
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