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1. Fish Tacos

2. Chocolate Flan with Dulce de Leche

Book Description

Seasonal Southwest Cooking: Contemporary Recipes and Menus for Every Occasion, by Barbara Pool Fenzl, is just that: a full-color, fully illustrated compilation of recipes from a true expert on the culinary bounties of the Southwest. Chef, teacher and author, Fenzl reveals secrets and insights gained from her impressive culinary career and 36 years of Southwest living. Within the pages of SEASONAL SOUTHWEST COOKING,she presents more than 150 original recipes that burst with the colors, textures, and flavors of the region – the tome faithfully pays homage to her home.

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Seasonal Southwest Cooking: Contemporary Recipes & Menus for Every Occasion

Authors: Barbara Pool Fenzl

Date: August 2005

ISBN: 0873588827

Publisher: Northland Publishing

Hardcover

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Fish tacos have been popular in California for decades, but they are now catching on across the country as fresh fish becomes more readily available and people are more health conscious. These tacos are easy to prepare and absolutely delicious.

Makes 4 to 6 servings

• FOR THE FISH:

• 1/2 cup olive oil

• 3/4 cup fresh lime juice

• 1/4 teaspoon chili powder

• 1 tablespoon finely chopped garlic

• 3 to 4 (1/2-pound) talapia, red snapper, or orange roughy fillets

• FOR THE SALSA FRESCA:

• 3 ripe tomatoes, seeded and chopped

• 1/2 cup diced red onion

• 1 serrano chile, seeded and diced

• 2 tablespoons finely chopped cilantro

• 1 tablespoon fresh lime juice

• 1 tablespoon olive oil

• Salt and freshly ground pepper to taste

• OTHER INGREDIENTS:

• 2 chipotle chiles in adobo sauce, finely chopped

• 1/2 cup heavy cream or crème fraiche

• 1 tablespoon lime juice

• Salt and freshly ground pepper to taste

• 12 (6-inch) corn tortillas

• 2 cups shredded cabbage

1. In a non-reactive bowl, mix together the olive oil, 3/4 cup lime juice, chili powder, and garlic. Add the fish and allow to marinate for at least 30 minutes but not more than 2 hours.

2. In a medium bowl, combine all salsa ingredients. Set aside for at least 30 minutes to allow flavors to blend.

3. Strain the chipotle into a small bowl to remove the seeds. Discard the seeds; stir the cream or creme fraiche and the 1 tablespoon of lime juice into the bowl with the chipotle. Set aside.

4. Preheat a barbecue grill.

5. Drain the fish from the marinade, sprinkle with salt and pepper, and cook on the hot grill until cooked through, about 2 minutes per side. Cut into strips and transfer to a warm plate.

6. Wrap the tortillas in a clean, wet dishtowel. Put the wrapped tortillas in a microwave oven and heat on high until hot and soft, 1 to 2 minutes.

7. To serve, put the warm fish, corn tortillas, salsa fresca, chipotle cream, and cabbage in separate dishes in the center of the table. Have each person make their own tacos, adding the ingredients of their choice.

More From This Book:

1. Fish Tacos

2. Chocolate Flan with Dulce de Leche

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