As it turns out, New Jersey has a large supply of seafood due to its close proximity to the ocean. Clearly we don't get much fresh seafood here in Boulder where most of the fish I buy has been previously frozen. Therefore, for our meal, Dave suggested we make fish tacos. I reminded him that my fish tacos normally taste like nothing, but we decided to go for it anyway. My first fish taco experience was at the Denver Aquarium last summer where we ate in a restaurant surrounded by schools of fish swimming by. I've been trying to match that flavor ever since, and I think we got it this time! We went down to the fish market in Sea Isle City, grabbed three pounds of fresh mahi-mahi, and made some pretty successful fish tacos that had some great flavor to them. See fish taco recipe below.
|My phish-head enjoying the Denver Aquarium in summer 2009.|
Other fabulous meals included fajitas, pulled pork, and grilled chicken and veggies. It was a great week for my tastebuds!
Phish Taco Recipe (I'm scaling portions down to a 2-4 person meal rather than the 14 person meal)
1 lb Mahi-mahi
Fish marinade (recipe from Bobby Flay of the Food Network):
1/4 c. oil (olive or canola)
1 Tbsp chili powder
1 lime juiced
1 jalopeno finely chopped (set small amount aside for pico de gallo)
1/4 c. cilantro finely chopped
1/2 jicama grated
1 lime juiced
Pico de gallo
1 large tomato or a few small ones finely diced
1 Tbsp cilantro finely diced
1 Tbsp red onion finely diced
1 Tsp jalopeno finely chopped
1/2 lime juiced
3 Tbsp sour cream
1 Tbsp mayo (olive oil mayo just came out-- make the switch, people)
1 Tsp cider vinegar
1 Tsp lime juice
Dash of paprika
Make the fish marinade by whisking ingredients together. Marinate fish for 20 minutes then grill the fish, skin side down (if there is a skin side) for 8 minutes over medium high heat, then flip over for another 8 minutes.
|Pico de gallo|
With a fork, combine the drizzle ingredients. Taste the drizzle and add more acid (lime or vinegar) to taste. It should be tangy!
Lastly, if avocados are affordable and ripe, slice one up into small pieces for taco filling.
Serve the fish, jicama slaw, pico de gallo, avocado, and drizzle in corn tortillas. I just took all of these items and put them in order on the bar so people could make their own tacos with what they liked. Plan on each person having 2-3 of these tacos. Rice or a lettuce salad with lime vinaigrette dressing make great sides for this dish.