Fish Tacos

adapted from Tyler Florence. These were so good I am still talking about them.

2 pounds cod
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish

Pink Chile Mayonnaise:

1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


Cut the fish into cubes. Place flour in a shallow bowl, the beaten eggs in a seperate bowl and then the panko crumbs that have been seasoned with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

For the pink chile mayonnaise, put the chipotles in the food processor and pulse until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.


To serve, set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas and serve with chile mayo.

Grilled Salmon Sandwiches

We used the leftovers from the Asian grilled salmon to make these. Amy was still talking about them this morning. From Barefoot Contessa Parties.

2 lbs. grilled salmon
really good burger buns
green leaf lettuce

for the sauce:
1 c. mayo
1/4 c. sour cream
3/4 tsp. white wine vinegar
12 large fresh basil leaves
3/4 c. chopped fresh dill
1 1/2 Tbsp. green onion, chopped
1/4 tsp. salt
1/4 tsp. pepper

Place ingredients for the sauce in a food processor and process until combined. Spread 1 Tbsp. sauce on both sides of buns, some green leaf lettuce and salmon.

Asian Grilled Salmon

We had this last night for dinner. Samantha and Amy really liked it. Lots of great flavor. From Barefoot Contessa Parties.


1 side fresh salmon, boned but skin on (about 3 pounds)
Ingredients
For the marinade:
* 2 tablespoons Dijon mustard
* 3 tablespoons soy sauce
* 6 tablespoons olive oil
* 1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Almond Crusted Tilapia

This is definitely something different. I used canned pineapple but I bet it is great with fresh. My kids wouldn't try it but we liked it.
2 eggs
1/8 tsp. cayenne pepper
1 c. flour
1 3/4 c. ground almonds
4 tilapia fillets
1 Tbsp. butter, melted

pineapple salsa:
1 c. cubed pineapple
1/4 c. chopped red pepper
3 Tbsp. sliced green onions
2 Tbsp. sugar
1/2 jalapeno, seeded and chopped
1 Tbsp. lime juice
1/4 tsp. minced fresh gingerroot
2 Tbsp. minced fresh cilantro

whisk eggs and cayenne. Place flour and nuts in separate bowls. Coat tilapia with flour, then dip in egg mixture and then nuts. Place on a baking sheet and brush with butter. Bake at 375 for 20 minutes. combine salsa ingredients. Serve over fish.