Monday, March 23, 2009

Fish tacos or fish salad

Despite the bitter wind, or maybe to spite it, I was craving something fresh and citrusy today. So, I went down to the grocery store looking for swordfish. I was envisioning chunks of seared fish over greens with a citrus dressing. They didn't have any. The next best thing was tuna, which looked pretty sorry, so I asked the fish monger for a fish that would hold up to being seared and cut up and he suggested halibut. It wasn't exactly what I was looking for, but it did inspire the following recipe. It can either be put into hard taco shells or soft tortillas, or just eaten as a salad, which is what we did tonight.

Salt and pepper fish. Heat frying pan with a tablespoon or two of olive oil. Add fish and cook on first side for a minute or two. Turn onto other side and sear. The chunk of fish I had actually had 4 sides, so just make sure all sides are on the bottom of the pan at some point.

When done, take out and place on a cutting board. Add more oil to pan and throw in an onion cut into large chunks (I used Vidalia because it's sweet). Sauté until browned and softening.

Meanwhile, cut fish into bite-sized chunks (or, if using halibut, flakes) and put into a large bowl.

Add to bowl:
a handful arugula
a cucumber peeled and cut into chunks
a mango peeled and cut into small chunks
the sautéed onion

You could also add avocado and cilantro

In a small bowl mix:
1/4 cup rice vinegar
1/4 cup lime juice
1/2 teas. salt
1 TBS. sugar
a dash cayenne pepper

Stir until salt and sugar are dissolved and pour over salad. Mix gently until coated. You may need to add more vinegar or lime or salt to taste.

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