Wednesday, November 14, 2012

Martha, Martha, Martha!

I'm always in the market (literally and figuratively) for a mind-blowing taco recipe.  And after discovering this bad boy from Martha Stewart (you go girl!), I took myself out indefinitely.  

Pair this meal with an ice cold beer and thank me later.  

Bean and Fish Tacos

Servings: 4-6

1 Vidalia onion, thinly sliced into rings
2 limes, 1 juiced and 1 cut into wedges
Coarse salt
1/3 cup finely chopped scallions (about 6)
3 tablespoons finely chopped jalapeno chiles (about 2)
3/4 cup finely chopped fresh cilantro, plus sprigs for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
3/4 pound meaty fish fillets, such as mahimahi (I used halibut)
2 cups cooked beans, plus 1/4 cup cooking liquid (I used canned cannellini beans)
8 to 12 corn tortillas, toasted briefly over an open flame and wrapped in a cloth, for serving
4 ounces cotija or ricotta salata cheese, crumbled (3/4 cup), for serving (I used cojita)
4 radishes, thinly sliced, for serving (I didn't use radishes)
1 head romaine lettuce, trimmed and shredded (2 cups), for serving

1) Preheat broiler with rack 8 inches from heat source. Toss onion with lime juice and a pinch of salt. Let stand at least 10 minutes and up to 1 hour.

2) Meanwhile, mix scallions, jalapenos, chopped cilantro, a pinch of salt, and 2 tablespoons oil. Transfer 1/2 cup to a small bowl (set remaining mixture aside), and stir in remaining 2 teaspoons oil. Rub all over fish.

3) Reheat beans and their liquid. When hot, stir in 3 tablespoons reserved scallion-cilantro mixture. Remove from heat; cover.

4) Broil fish, flipping when scallions and cilantro begin to brown, about 6 minutes. Continue to cook until opaque throughout, about 4 minutes more.

5) Serve beans and fish with tortillas, remaining scallion-cilantro mixture, lime wedges, onions, cheese, radishes, and lettuce.

PC and recipe:

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