A Guide to Dining in SW Florida
BLACKENED FISH TACOS
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.