Fish Tacos

These fish tacos go great with fresh-made tomato salsa. Courtesy of Bobby Flay 

 Ingredients

Tacos:

• 1 pound white flaky fish, such as Tilapia
• 4 tablespoons extra-virgin olive oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 whole-grain tortillas

Garnish:

• Shredded Romaine
• Feta
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves

Procedures

·        Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

·        Remove the fish from the marinade place onto a hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes.

·        Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes and Tomato Salsa

Tomato Salsa

Courtesy of Bobby Flay        

Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 medium red onion, coarsely chopped
• 4 cloves garlic, coarsely chopped
• 4 large ripe tomatoes, chopped
• 1 jalapeno, sliced
• 1 tablespoon hot sauce
• 1 tablespoon oregano
• 1/4 cup chopped fresh cilantro leaves
• Sea Salt and fresh ground black pepper to taste

Procedures

·        Preheat grill or use side burners of the grill. Heat oil in medium saucepan.

·        Add onions and garlic and cook until soft.

·        Add tomatoes and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes.

·        Puree the mixture until a rough texture and cook for an additional 10 to 15 minutes.

·        Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.

Yield: 6 servings