In Our Summer 2018 Issue
LETTER FROM THE PUBLISHER
Summer is a bountiful time in Connecticut. The leafy greens of spring give way to summer’s abundant and colorful fruits and vegetables, and just about everyone is eagerly ...
Fish tacos are a great way to bring some flair to the dinner table, all while taking advantage of a wild-caught, Connecticut fish. Although striped bass live in both fresh and salt water, the population moves into the Sound during the summer. If you’re not keen to catch one yourself, grocery stores often sell professional anglers’ catches. Top it with not one, but two delicious and easy-to-make, homemade salsas for a real treat.
Ingredients
SERVINGS: 6 tacos
Fish
- 2 lbs. striped bass filets
- 2 tablespoons Old Bay seasoning
- 1/2 cup cilantro, chopped
- 1/2 cup olive oil
- 1 lime, cut into wedges
- 1 package of fresh corn tortillas
- 1 package of micro greens (optional, cilantro or chard recommended)
Salsa
- 2 pints cherry tomatoes
- 1 small red onion, roughly chopped
- 2-3 garlic cloves, roughly chopped
- Juice of 1 lemon
- 3/4 cup cilantro, chopped
- 1 jalapeno, seeded and roughly chopped
- Salt and pepper, to taste
Mango Salsa
- 1-2 small mangoes, peeled and diced
- 1 small red onion,diced
- 15 sprigs of mint, julienned
- Juice of 2 limes
- 1-2 tablespoons jalapeno (or to taste), chopped
Guacamole
- 4 ripe avocados, peeled and seeded
- 1 small red onion, chopped
- 1/4 cup tomato-based salsa
- Juice of 2 limes
- 1/2 cup cilantro, chopped
- Hot sauce, to taste (optional)
- Salt
Preparation
Tomato-based salsa
Start by making tomato-based salsa. Preheat oven to 400˚. When ready, roast tomatoes 40-45 minutes or until skin is slightly charred. Let tomatoes cool and then place in a blender with other ingredients. Pulse until blended but still chunky.
Mango Salsa
For the mango salsa, place all ingredients in a mixing bowl and thoroughly toss together. (Both salsas can be made in advance and refrigerated for several days.)
Guacamole
To prepare guacamole, place avocados in a mixing bowl and use a masher or broad fork to mash them until they have an even consistency (more or less chunky, at your preference). Add remaining ingredients to the bowl and mix all together. Add salt, to taste.
Cooking
Tortillas
To warm the tortillas, heat a clean pan over medium heat. Add 1-2 teaspoons of olive oil to pan and cook tortilla for ~1 minute on each side, until it softens slightly. Set aside and repeat for remaining tortillas. (You will need to refresh the olive oil as it gets used up.)
Fish
To prepare the fish, begin by removing any skin that may be attached to filets. Drizzle filets with 2 tablespoons of olive oil, then sprinkle with Old Bay and chopped cilantro. When ready to cook, warm a non-stick pan on medium heat (do not add any oil to the pan) and sear filets for ~2 minutes on one side, until browned. Flip and repeat for other side. (Thick filets may not cook all the way through in this time. If so, move fish to an oven at 350˚ for 5 minutes to finish it.)
Instructions
Plating
Squeeze 1 wedge of lime onto each filet, then use a fork to flake apart the fish for the tacos. Plate the tortillas, add flaked fish, then top with both salsas, guacamole, microgreens, and remaining fresh lime wedges. Ready to serve!
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