From yikes_edoc@hotmail.com Wed Jun 1 13:38:20 2005 Date: Mon, 30 May 2005 04:15:54 +0000 (UTC) From: Edoc Newsgroups: rec.food.recipes Subject: Grilled Fish Tacos with Thai Slaw (2) Collection Followup-To: rec.food.cooking, rec.food.recipes Grilled Fish Tacos with Thai Slaw Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise Grilled Fish Tacos with Thai Slaw This Asian twist on typical Baja fish tacos is a celebration of colors and textures with chewy purple cabbage, crisp red onion, creamy green avocado and crunchy orange carrots. The Thai flavors of lime, peanut, chili and a hint of coconut bring new life to a Southern California classic. Grilling the fish makes these tacos lighter and healthier than the common battered and fried version. Serves 4-6 Fish Marinade 1/2 cup tamari 1/4 cup lime juice (about 2 juicy limes) 1/4 cup water 1 Tbsp red chili paste 2 garlic cloves 1 Tbsp honey 1/4 cup coconut milk 2 lbs mahi mahi, skin removed Thai Slaw Dressing 1 Tbsp fish sauce 1/4 cup lime juice (about 2 juicy limes) 2 tsp sesame oil 1 tsp red chili paste 1/2 cup coconut milk 1/2 cup peanut butter maple syrup (optional) red pepper flakes (optional) Thai Slaw 2 cups red cabbage, thinly sliced 2 carrots, shaved or peeled 1/2 cup daikon, cut into matchsticks 1/2 medium red onion, thinly sliced 3 Tbsp cilantro, chopped Flour tortillas avocados, sliced To marinate fish, whisk together tamari, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator. To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and peanut butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add a bit of maple syrup if more sweetness is desired and red pepper flakes if more spice is needed. Combine red cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing. Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop. Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing. Source: Fresh Island Fish Tacos with Asian Slaw and Thai-style Mayonnaise 8 ounces fresh ono or mahimahi fillet Juice of one lime 1 teaspoon minced garlic 1 teaspoon chopped cilantro Peanut oil 1/2 cup flour Salt to taste Freshly ground pepper to taste 4 corn tortillas Lime wedges, to garnish Thai-style mayonnaise 1/2 cup mayonnaise 1 tablespoon chili garlic paste 1 tablespoon chopped fresh cilantro 2 kaffir lime leaves, finely minced Asian slaw 2 cups shredded napa cabbage 1 cup shredded red cabbage 1 cup shredded carrots 1 bunch green onions, chopped 2 tablespoons chopped fresh cilantro 1 tablespoon red pickled ginger 1/2 tomato, diced Dressing 1/2 cup pineapple juice 1/4 cup rice wine vinegar 1/4 cup sesame oil 1/4 cup vegetable oil 1 tablespoon chopped (peeled) fresh ginger 1 tablespoon sugar 1 teaspoon black sesame seeds Cut fish fillet into four 2-ounce strips. In a shallow dish, combine the lime juice, garlic and cilantro and add fish strips, coating with marinade. Cover and let marinade 10-15 minutes in the refrigerator. Pour enough oil into a medium frying pan to come 1/2-inch up the sides of the pan. Heat to medium-high temperature. Dredge fish in flour and shake excess flour off. Carefully place in hot oil and cook on all sides until golden brown on the outside and opaque inside, about 3-5 minutes. Transfer the fish to a paper towel-lined plate to drain excess oil. Season with salt and pepper to taste. For mayonnaise: In a small bowl, combine all ingredients. Cover and refrigerate for a few hours before using, so flavors may develop. For Asian slaw and dressing: In a large bowl, toss together the Asian slaw ingredients. In a medium bowl, combine the dressing ingredients. Pour the dressing over the slaw and toss well. Cover and refrigerate until ready to use. To serve: Warm tortillas. Place each fish strip in the middle of a tortilla. Top with about 2 tablespoons Thai-style Mayonnaise. Cover with about 1/2 to 3/4 cup Asian slaw. Garnish with lime wedge. If desired, serve remaining Asian slaw on the side. Makes 4 tacos. Source: -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/