New england style Fish tacos
There a few components to making these, with the exception of the fish everything can be made in advance - wonderful for a party! Pairs perfectly for a summer meal with grilled corn and black bean salad.
2 cups plain Greek yogurt
2 TBS chipotle in adobo sauce (either puree contents of the can, or just squeeze and use just the liquid)
2 TBS honey
1 lemon, juiced (or 2 limes)
1/4-1/3 cup cilantro, roughly chopped
3 cloves of garlic, finely chopped or mashed
3 scallions, finely sliced
sea salt and pepper, to taste
Combine all of the ingredients, season and let sit.
Green Apple Brussel Sprout Slaw
1 green apple, matchstick sliced or shredded
1 cup brussel sprouts, shredded
1/4 cup cilantro, finely chopped
1 jalapeno, deseeded and finely chopped
1/4 cup apple cider vinegar
1 TBS celery salt
Combine all ingredients, season, let sit, making sure to stir and re-season before serving.
Lemon Dill Haddock
8 oz (1/2 lb) haddock, I often substitute in other fish such as cod or salmon, whatever's fresh
1 lemon, zested and juiced
2 fronds dill, finely chopped
2 TBS hot pepper jelly, may substitute orange marmalade or honey
2 TBS olive oil
sea salt and pepper
Turn on broiler or grill. Note: If using a grill make sure you cook the fish on a soaked wooden plank or on a grill pan so that the delicious caramelized bits don't fall to the flames.
Combine all of the ingredients, minus the fish. Dress one side of the fish (the side away from the skin) with the mixture.
Cook until fish starts flaking, about 10-12 minutes.
Other Assembly and Garnish Ingredients
8 corn tortillas, warmed
1 avocado, sliced
1 vine-ripe tomato, chopped
handful of cilantro sprigs
Place tortilla on plate, layer with slaw, then 1 oz of fish, drizzle with chipotle cream, top with avocado, tomato and cilantro. Dig in!