"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Sunday, March 3, 2013

Baja Fish with a Chopped Salad, Cilantro-Lime Vinaigrette



This recipe originally comes from The Culinary Institute of America.  I'm substituting Talapia for the Mahi-Mahi and to make this a lighter version, I am grilling the fish.  Traditionally the fish is battered, fryed and served in a warm soft taco.  I'm omitting the taco and serving it over a very favorable salad tossed in a Cilantro-lime vinaigrette.  This will serve 8.

2 # Talapia
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt and fresh ground black pepper, to taste

SALAD:
8 cups romaine lettuce, washed, spun dry, and chopped
1 cup shredded red cabbage
1/2 cup Sliced radishes
1/2 cup Shredded carrot
1/2 cup sliced celery, crosswise on the bias
1 red bell pepper, sliced thinly
1 pint cherry tomatoes
2 avocados, peeled, pitted, and sliced
GARNISHES:
Sliced Jalapeños, optional
Lime wedges, optional
1/2 cup vinaigrette (recipe to follow)
1/2 cup Frontera Mango Key Lime Salsa (any store bought fruit salsa you like)
1/2 cup Mexican Crema or sour cream slightly thinned with some water
Queso Fresco


Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

While waiting for the grill to heat, make dressing.  Juice two limes into a small mixing bowl.  Add the zest of 1/2 of one of the limes, 1 tablespoon minced shallot, 1 clove garlic minced, 1 tablespoons of honey, 1 teaspoon Dijon mustard, 1/4 cup chopped Cilantro, dash of Coriander and mix.  Slowly drizzle in 1/2-3/4 cup good olive oil, while whisking, to form the dressing.  Correct seasoning with salt and freshly ground black pepper.  Reserve.

In another bowl combine all of the salad ingredients.  Reserve cold. Toss with the vinaigrette just before bringing it to the table.

Cut the Talapia into 16 equal slices.  In a large bowl combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 1-2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Dress the salad with vinaigrette and toss.  Arrange a serving of greens on each plate and top with grilled fish.  Spoon a little fruit salsa on top, sprinkle with Queso Fresco and add a dollop of Mexican Crema.  Garnish with a couple of jalapeño slices and a lime wedge, serve immediately.  Enjoy!


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