We all have had an awesome "fish taco" experience. I recently went to San Francisco where I stopped at Mijita, a Mexican restaurant at the Ferry Building owned by Chef Des Jardins. There, the taco is deep fried and served on a double corn tortilla with a Jalapeno crema. Mmm, I can almost taste it again. You probably wouldn't expect good Mexican at the Ferry building; however, you will be surprised. Next time pay a visit http://www.mijitasf.com/
Tonight, we had Mahi-Mahi fish tacos. Instead of frying them. We baked them. Same process you follow to get them fried, just baked. 25 min @ 350 degrees. We served them in corn tortillas and enjoyed them with sliced avocado and hot sauce. I missed a good lager or pale ale to make the meal even better --XX Dos Equis anyone?
Let me share with you a quick salsa that goes extremely well with tacos de pescado: Salsa verde de tomatillo y jalapeno. For a quick look at tomatillos http://en.wikipedia.org/wiki/Tomatillo
5-6 green tomatillos
1 jalapeno pepper
1/4 medium onion
1 garlic clove
1/3 cup of chopped cilantro
salt and pepper to taste
Peel husk off from tomatillos, clean them and throw them in hot water. Add onion, garlic clove and jalapeno to the water as well. Leave it there for 15 min or so; until tomatillos change to a bright green without bursting in the water. Add everything to the food processor or blender and pulse intermittently 5-10 times until desired consistency. Add salt and pepper to taste then cilantro and pulse a few times.
If you like some crunch in addition to the avocado and the fish, chop some cabbage very thinly and add a little of lemon juice and red wine vinegar to get it nice and tangy.
Now get ready to enjoy...warm up your tortilla put the baked mahi-mahi, then add some chopped cilantro, couple of avocado slices, a little cabbage and as much salsa as you want. Finish with a light squeeze of lime juice and salt.
Salud!
Monday, December 14, 2009
Sunday, December 13, 2009
"There is nothing in the fridge"
How many times have you said that? Then turned to your favorite take-out menu and said "oh well, let's get the usual". Dial tone...
While I also enjoy my Asian take-out and pizza from the joint a few blocks from our place, there is nothing like a quick home-made meal that tastes good.
Last Friday, I was facing exactly this moment. Not to mention that our fridge went kaput a couple of weeks ago. So there wasn't a lot to choose from.
So here's the deal, I always keep my pantry stocked with stuff that I like; capers, olives, and well I was lucky to have 3 small Roma tomatoes...and cooked a pasta sauce inspired on a puttanesca recipe --the original has anchovies and uses crused tomatoes.
First, I minced a shallot and smashed one garlic clove and put it on the pan with a little olive oil....then while that was sizzling (without burning) I chopped my tomatoes and added them to the party. Finally, I added some pepper and about half a cup of chopped olives (I like pitted kalamatas or gaetas but throw in whatever you have) and a teaspoon of capers --- a little red crushed pepper will add a spicy touch. Cooked for 6-8 min over medium heat while boiling thin spaghetti ; when pasta was ready, I drained it and mixed with the sauce in the pan, tossed over and finished with a drizzle of olive oil. I like to reserve about a 1/3 cup of the pasta water and add some to the pan while you toss the pasta. It makes a better consistency.
If you have 3 more minutes you can complement it with a mixed greens salad and a quick dressing. I like mixing 3 table spoons of olive oil with 1 tablespoon of red wine vinegar, 1 teaspoon of lemon juice, salt and pepper. Just whisk it and adjust to taste - I like my dressings a little on the acidic/lemony side.
And that was it. Spaghettini Puttanesca with mixed greens. Oh well, and little red wine, of course. Cheers.
While I also enjoy my Asian take-out and pizza from the joint a few blocks from our place, there is nothing like a quick home-made meal that tastes good.
Last Friday, I was facing exactly this moment. Not to mention that our fridge went kaput a couple of weeks ago. So there wasn't a lot to choose from.
So here's the deal, I always keep my pantry stocked with stuff that I like; capers, olives, and well I was lucky to have 3 small Roma tomatoes...and cooked a pasta sauce inspired on a puttanesca recipe --the original has anchovies and uses crused tomatoes.
First, I minced a shallot and smashed one garlic clove and put it on the pan with a little olive oil....then while that was sizzling (without burning) I chopped my tomatoes and added them to the party. Finally, I added some pepper and about half a cup of chopped olives (I like pitted kalamatas or gaetas but throw in whatever you have) and a teaspoon of capers --- a little red crushed pepper will add a spicy touch. Cooked for 6-8 min over medium heat while boiling thin spaghetti ; when pasta was ready, I drained it and mixed with the sauce in the pan, tossed over and finished with a drizzle of olive oil. I like to reserve about a 1/3 cup of the pasta water and add some to the pan while you toss the pasta. It makes a better consistency.
If you have 3 more minutes you can complement it with a mixed greens salad and a quick dressing. I like mixing 3 table spoons of olive oil with 1 tablespoon of red wine vinegar, 1 teaspoon of lemon juice, salt and pepper. Just whisk it and adjust to taste - I like my dressings a little on the acidic/lemony side.
And that was it. Spaghettini Puttanesca with mixed greens. Oh well, and little red wine, of course. Cheers.
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