A Guide to Din­ing in SW Flor­ida

BLACK­ENED FISH TACOS

Gulf & Main - - Contents - 23150 Fash­ion Drive, No. 101, Es­tero; 239-947-2203, tom­my­ba­hama.com

Serves 4

1½ pounds of your fa­vorite white fish cut into 1-ounce pieces 8 ounces Fish Taco Mari­nade (recipe be­low) 8 ta­ble­spoons Lime Sour Cream (recipe be­low) 8 ta­ble­spoons Chipo­tle Aioli (recipe be­low) ¾ pound Asian Slaw (recipe be­low) 8 ta­ble­spoons pico de gallo (Tommy Ba­hama’s is home­made; store-bought is fine) 12 6-inch white corn tor­tillas 4 ounces un­salted but­ter 2 ta­ble­spoons of your fa­vorite black­en­ing spice

Fish Taco Mari­nade

¾ cup unsweet­ened co­conut milk ¼ cup egg yolks, whipped 1 ta­ble­spoon ci­lantro, washed and rough chopped 1 ta­ble­spoon jalapeño, minced 1 tea­spoon cumin 1 tea­spoon Span­ish pa­prika Com­bine all in­gre­di­ents in a bowl and mix well. Place fish in mari­nade, mix­ing e very­thing to­gether. Re­frig­er­ate for at least 12 hours.

Lime Sour Cream

6 ta­ble­spoons sour cream 2 ta­ble­spoons lime juice, freshly squeezed Blend to­gether well. Trans­fer to a squeeze bot­tle that has a small tip; re­frig­er­ate.

Chipo­tle Aioli

½ cup may­on­naise 1 ta­ble­spoon Di­jon mustard 1 chipo­tle pep­per 1 tea­spoon lime juice, freshly squeezed Kosher salt to taste Coarse ground black pep­per to taste Place all in­gre­di­ents in a blender. Purée un­til in­cor­po­rated and the aioli is smooth in con­sis­tency. Trans­fer to a squeeze bot­tle that has a small tip; re­frig­er­ate.

Asian Slaw

4 ounces shred­ded cab­bage 2 ta­ble­spoons fresh ci­lantro, rough chopped 2 ounces ji­cama, peeled and juli­enned 2 ounces red onion, peeled and sliced paper-thin 2 tea­spoons olive oil 2 ta­ble­spoons lime juice, freshly squeezed Kosher salt to taste Coarse ground black pep­per to taste In a small bowl, mix Asian Slaw in­gre­di­ents to­gether. Pre­heat large sauté pan and melt but­ter. Drain mar­i­nated white fish and gen­tly place into melted but­ter. Spread out fish. Sprin­kle black­en­ing spice evenly on fish and let sit over high heat for 2 min­utes. Flip fish with a spat­ula and cook on other side un­til fish is com­pletely cooked. Turn heat down to very low and hold hot. Place white corn tor­tillas into an­other large, dry sauté pan and heat on both sides. Lay hot corn tor­tillas on a cut­ting board and place 2 ounces cooked fish on each tor­tilla. Top fish with some Asian Slaw and driz­zle Chipo­tle Aioli, Lime Sour Cream and pico de gallo onto each tor­tilla. Serve im­me­di­ately.

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