The Dish: “Mad About May” Fish Tacos

May is my transition month from the Caribbean back to North Carolina. During the winter season I have enjoyed tasting and rating Fish Tacos, which have become very popular. My favorite was from Heidi’s Honeymoon Grill on Water Island.

 

FISH TACOS
Prep time: 15 minutes. Marinating time: 15 -20 minutes
Cooking time: 5 minutes. Serves: 4

1lb white fish fillets, like mahi mahi, snapper, sole, tilapia, rockfish, or catfish
2 medium limes, halved
1 medium garlic clove, finely chopped
1/4tsp ground cumin
1/4tsp chili powder
2 tbsp vegetable oil, + more for oiling the grill grates
Kosher salt
Freshly ground black pepper
1/2 small head of green or red cabbage (about 14 ounces), cored and thinly sliced
1/2 medium red onion, thinly sliced
1/4 cup coarsely chopped fresh cilantro
6 to 8 soft (6-inch) corn tortillas

Preheat grill to medium-high heat. Place fish in a medium-size baking dish. Whisk together the oil, lime juice, garlic, cumin, chili powder, 1tbsp of the oil, salt and pepper; pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip and cook for about 1 minute more and remove. Let rest for 5 minutes.

 

Combine the cabbage, onion, and cilantro in a large bowl and squeeze half a lime over it. Drizzle with the remaining 1tbsp oil, season with salt and pepper, and toss to combine; set aside. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the warm tortillas and top with slaw and any optional garnishes.

Optional garnishes – Sliced avocado, Guacamole, Salsa, Sour Cream and/or Hot sauce

Hint: You can grill, blacken or sauté the fish

Note: This is not Heidi’s recipe; she was too busy cooking Fish Tacos! You will have to make your way to Honeymoon Beach on Water Island to try hers.

20160317_125909

ELEGANT BEANS ON TOAST
Prep time: 15 minutes. Cooking time: 10 minutes. Serves: 4

2 spring onions or scallions, trimmed and finely sliced
4 ripe cherry tomatoes, red and yellow; quartered
Extra virgin olive oil
1 lemon
Sea salt
Freshly ground pepper
1 large bunch of fresh mint
1 cup fresh or frozen broad or fava beans
3/4 cup fresh or frozen peas
4 slices of sourdough
2 cloves garlic
2 sprigs of fresh rosemary
3oz feta cheese

Make the dressing: Place the green onion pieces in a large bowl. Add the tomatoes along with 6 tablespoons of oil, the zest from half of the lemon and most of the juice. Season; set the dressing aside. Squeeze the remaining lemon juice over the white part of the onions and set aside. Pick leaves off mint stalks, finely slice mint leaves and set aside. Tie the stalks together with string. Place the stalks and beans and peas into a pan of boiling salted water; blanch for about 2-1/2 minutes. Using a slotted spoon, transfer the beans and peas to a bowl, discarding the mint stalks. Add the dressing and most of the mint leaves; toss everything well to coat.

Toast the sourdough in a griddle pan over a high heat. Halve the garlic and rub the cut side onto one side of the griddled bread, then rub over the rosemary. Sprinkle with a little salt and drizzle over some oil. Pile the peas and beans onto the dressed side of your toast. Sprinkle over the white spring onion and the reserved mint leaves. Grate the remaining lemon zest on top. Use a vegetable peeler to shave the feta over the top. Serve.

 

Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email [email protected].

Check Also

Mitchell Callahan, from Cape Coral, Florida wins the 2017 International Optimist Regatta, presented by EMS Virgin Islands. Photo: Dean Barnes

Callahan Wins International Optimist Regatta

Mitchell Callahan was in a sweet spot heading into the third and final day of …

Leave a Reply

Your email address will not be published. Required fields are marked *