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June, 2017 RECIPE OF THE MONTH

Yields 6-8 tacos

Serves 6-8
as an appetizer

INGREDIENTS

1 lb. cod
1 6-in. pack flour or corn tortillas
2 ea. limes, zested
2 t paprika
1 T chili powder
sea salt
neutral oil, for searing

Quick Pickle Vegetable Salad

1 C carrots, fine julienne
1 C red peppers, fine julienne
1 C cucumber, fine julienne
4 oz. scallion, fine julienne
1 oz. cilantro, rough chop
1/2 C sugar
1/2 C distilled white vinegar
1/2 t kosher salt

Tempura Flour

1.5 C ap flour
1 T turmeric
2 t baking powder
1/2 T salt
1 T onion powder
sparkling water
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Fish Tacos with Quick-Pickle Vegetable Salad

Sometimes a simple fish taco is all you crave in the summer months (at least that's the general consensus around these parts). This recipe is a surefire hit and we guarantee it'll become a permanent part of your cooking repertoire - entertaining or not. Try your hand at tempura battered cod in lieu of searing the fish - it does not disappoint! Margaritas, palomas and straight tequila shots optional.

Recipe images by Bruce Plotkin Photography.

METHOD

1

Make the vegetable salad

  • Boil 1/2 C hot water. Remove from heat and add sugar, vinegar and salt. Let cool.
  • Toss vegetables together. Pour water vinegar mixture over the salad and season as needed. Reserve.
2

Preparing and searing the cod

  • Portion cod into 3-4 oz. pieces.
  • Season with lime, paprika, chili powder, salt and pepper.
  • Sear the cod in a frying pan, browning both sides, until cooked through.
3

For crispy fish..

  • Try your hand at our tempura batter and deep frying technique!
  • Combine the dry ingredients for the batter, then add sparkling water 1/4 C at a time. Once you reach a consistency that is still very thick but fluid, stop adding the sparkling water.
  • Dip each of your portionedand seasoned cod pieces in the batter.
  • Deep fry at 350'F until golden brown and crispy.
  • Remove from the fryer, drain off excess oil and season with salt.
4

Assembling the tacos

  • Warm your tortillas in a moist towel wrapped in foil in an oven - OR - toast them in a non-stick pan on the oven top until they are warm throughout.
  • Add fish to the taco and top with vegetable salad. Enjoy!
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