Monday, February 8, 2010
Since I've started making my own tortillas, I can't get tacos out of my mind. One other taco I love to eat are fish tacos. Yes, that is what I shall make. My fish of choice on this was some dover sole, which was basically the thing that looks decent and appetizing at the market.
I had also received in the mail a small bottle of ponzu sauce with lime courtesy of the Tastemaker program from Foodbuzz and Kikkoman, yes those who make the soy sauce. Anyway, ponzu sauce can mostly be associated with Japanese food. It really great to dipping tempura. I decided to marinate the fish in the ponzu with some minced garlic. While that did its thing. I prepped the other ingredients and made some more flour tortillas.
When the fish was ready, I grilled it on good ol' Georgie along with a bell pepper that I sliced up after. Made myself a couple taco and drizzled some tapatio over. Yum!
Makes 6 tacos
3 fillet of sole
1 large garlic clove - minced
1/3 c ponzu sauce (kikkoman ponzu with lime)
juice of half lemon
6 tortillas - taco-sized
2 c shredded lettuce
1 c fresh tomato - deseeded and small diced
1 small yellow bell pepper - quartered and deseeded
1 c shredded cheese
Marinate the fish, in a shallow dish, in the ponzu, lemon and garlic for at least an hour.
Prepare your grill. If cooking in a skillet, heat 1 tbsp of extra virgin olive oil.
Cook the fish 2-3 minutes per side depending on thickness of the fillet. Place on a clean plate and cover and let the fish rest for a couple of minutes.
Next grill the bell pepper until slightly charred and slice them into strips.
Put the taco together:
Take a tortilla. place a few chunks of the fish in the center. Top with some lettuce, tomato, bell pepper and cheese.
Serve with some sour cream and/or hot sauce.