Thursday, May 7, 2009

Fish Taco Party!

So this is the real deal. Last week was merely a rehearsal. My friends came in from out of town. I did most of the prep/cooking before they got there so that I was able to spend time with them rather than time at the stove or grill.
The only last minute items were the actual proteins and tortillas.

I started out making a Smooth Tomato and Serrano Salsa
4 tomatoes, a red onion, 4 cloves of garlic, 1 serrano chili ribs/seeds removed.
1/4 cup chopped cilantro leaves (fresh, natch) 1 tbsp fresh oregano leaves, 3 tablespoons fresh lime juice, salt/pepper.Saute the onions and garlic over medium heat in canola or grapeseed oil...don't brown them. Just cook until soft.Add the tomatoes. Let that cook until they're soft.Let it cool down for a few minutes, then puree in processor or blender. Add the rest of the ingredients, stir, and chill. Here's a shot of the Smoky Red Pepper Bean Dip. The recipe for this was in last weeks' post.
So this week I took it a couple of steps further than last. We had Grilled Mahi with Citrus Vinaigrette, Grilled Shrimp with Orange-Cilantro Vinaigrette, and Grilled Steak with a Tequila-Lime Fajita Marinade. The ingredients of all the marinades are below. Be warned: Only let the fish/shrimp sit in vinegar-based marinades for 10 minutes or so. Any longer and you will end up with ceviche.
Citrus Vinagrette:
2 tbsp rice vinegar
2 tbsp lime juice
1/4 cup canola or grapeseed
1 tbsp ancho chile powder
1/4 cup fresh cilantro
Orange-Cilantro Vinaigrette:
1 tbsp orange zest
1/4 orange juice
2 tbsp finely chopped red onion
1 serrano chile, seeded/chopped
1/4 fresh cilanto leaves
1/4 canola or grapeseed
Dave's Tequila-Lime Fajita Marinade:
1/4 cup olive oil
1 tsp grated lime rind
3 tbsp fresh lime juice
2 tbsp Worcestershire
1 tsp ground cumin
1 tsp salt
1 tsp fresh oregano
1/2 tsp pepper
2 cloves garlic, minced
2 cups beef stock
1/2 cup tequila

Yum...add a little chipotle puree for some fire!
Thanks for reading.

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