Recipe: Fish Tacos with Cherry Tomato-Rosemary Salsa and Spicy All-Green Guacamole

FISH TACOS WITH CHERRY TOMATO-ROSEMARY SALSA
AND SPICY ALL-GREEN GUACAMOLE

FOR THE SALSA:
1 pint cherry tomatoes, stemmed and halved
1/2 cup diced red onion
1 garlic clove, minced
1 tablespoon minced fresh rosemary
1/4 habanero chile, seeded and minced
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon coarse sea salt
2 teaspoons extra virgin olive oil
FOR THE GUACAMOLE:
2 ripe Haas avocados, peeled and pitted (reserve the pits)
3 tablespoons minced fresh cilantro
3 tablespoons thinly sliced scallions
1 garlic clove, minced
1 jalapeno chile, seeded and minced
1 1/2 teaspoons fresh lime juice
Pinch of cayenne pepper
1/2 teaspoon coarse sea salt
FOR THE FISH TACOS:
16 corn tortillas, at room temperature
3 to 4 catfish fillets (about 1 1/2 pounds), cut in half horizontally and then
cut into 1/4-inch vertical slices
1 teaspoon coarse sea salt
1 1/2 teaspoons paprika
1 tablespoon extra virgin olive oil
1/3 cup fresh lemon juice
2 tablespoons chopped fresh cilantro, for garnish
1 cup grated pepper Jack cheese (optional)
4 cups romaine lettuce, cut into chiffonade
Your favorite hot sauce

TO MAKE THE SALSA:
In a large bowl, combine all the ingredients and stir well. Cover and refrigerate for at least 30 minutes to allow the flavors to combine. Bring just to room temperature before serving.

TO MAKE THE GUACAMOLE:
In a medium bowl, combine the avocado and cilantro and, using the back of a spoon, mash the avocado until creamy but still textured. Add the scallions, garlic, jalapeno, lime juice, cayenne and salt and mix well. Cover and refrigerate while you make the tacos.

TO MAKE THE FISH TACOS:
Prepare a steamer by filling it with 1/4-1/2 inch water and bring it to a boil. Wrap the tortillas in a kitchen towel, place them in the steamer insert, and cover the steamer. Then reduce the heat to a simmer and steam the tortillas for 2 minutes. Turn off the heat and let them stand, covered, until dinnertime, at least 15 minutes, or up to 25 minutes.

Meanwhile, in a large bowl, combine the fish, 1 teaspoon salt and the paprika. With clean hands or with clean disposable plastic kitchen gloves, massage the spices into the fish for 2-3 minutes. (Massaging the spices into the fish works to thoroughly and evenly season each slice. Just wash your hands well when you're done.)

Warm a large saute pan over high heat until hot. Add the olive oil and warm it for 30 seconds, until hot. Add the catfish and saute for about 1 1/2 minutes, until partially cooked, tossing the fish chunks with a heat-proof spatula. Add the lemon juice and cook for 1 1/2 minutes more, or until the fish is cooked through. Remove from the heat. With a slotted spoon, transfer the fish slices to a serving bowl and garnish with the cilantro.

TO ASSEMBLE:
Place the cheese, if using, lettuce, salsa and guacamole in individual serving bowls. Allow guests to assemble their own tacos, adding hot sauce as desired.

Serves 4-6
Source: Grub: Ideas for an Urban Organic Kitchen by Anna Lappe and Bryant Terry