Thursday, October 6, 2011
Grilled Fish Tacos with Ginger Basil Crema
These tacos were pretty good but to be honest I could eat this sour cream sauce on just about anything. Maybe even tofu. It's a shame I'm not a real country girl or I'd shoot the raccoons destroying my yard at night and try it on them. But for now, fish tacos will do.
Grilled Fish Tacos with Ginger Crema Sauce
1 lime, zest and juice
1/4 cup olive oil
1 teaspoon coriander
2 teaspoons ancho chili powder
handful chopped basil
1/2 teaspoon fresh rosemary leaves
1/2 tablespoon sea salt
2 smashed garlic cloves
1 jalapeño (deveined and seeded for less heat) roughly chopped
1 1/2 pounds mahi mahi
Extra limes for squeezing over after grilling
Plenty of tortillas, wrapped in foil and warmed in a low oven
Ginger Basil Crema, recipe follows
1 1/2 cups fresh Pico De Gallo (Chop a fresh tomato, jalapeno, small white onion, and giant handful fresh cilantro. Squeeze over the juice of 1 lime, 1/2 teaspoon kosher salt and a minced garlic clove if desired.)
Add the marinade ingredients - the lime juice, zest and lime carcass through the jalapeno to a large ziploc and squish around to make sure everything's well blended. Add in the mahi mahi, seal and refrigerate for 4 hours. Remove from the fridge 30 minutes before grilling.
Set the heat to medium/high heat (around 400) and oil the grates. Remove the fish from the marinade shaking off any excess herbs or marinade bits and gently pat dry. Season with a little more salt and pepper and add to the grill - skin side down. Cook for about 10-12 minutes or until the fish flakes easily when probed with a fork. Let rest for 5 minutes, then slide a spatula between the skin and flesh to get the flesh away from it (no skin in my tacos, please.) Squeeze a lime wedge or 2 over the cooked fish, taste for salt/pepper adding more if necessary.
Serve in warm tortillas with pico de gallo and ginger basil crema, recipe follows.
1/3 cup light sour cream
2 tablespoons light mayo
1/4 teaspoon grated fresh ginger, or more to taste
handful chopped, fresh basil
zest of half a lime
tiny pinch salt and pepper