Baja Fish Tacos Fresh fish tacos with a twist are a healthy treat. Tip: Assemble the raw slaw ingre- dients before grilling the cabbage, which cooks simultaneously with the fish.
Yields 4 servings
Grilled Napa Cabbage Slaw Taco Topping 1 large head Napa cabbage, cut in half lengthwise Grapeseed oil, for brushing 1 cup assorted baby greens, such as spinach, oak leaf lettuce or Boston lettuce
8 green onions, chopped (white and green parts) ¼ cup tarragon vinegar ¼ cup sour cream ½ cup freshly squeezed lemon juice ½ tsp fine kosher or sea salt
Baja Fish
1½ lbs mahi mahi, catfish, halibut or other mild, non-farmed, white fish (about ¾-inch thick) ¼ cup blackened seasoning or other barbecue spice mixture 8 whole-wheat flour tortillas, for serving 8 lemon wedges, for serving 1½ cups of a favorite salsa, for serving
Prepare a hot fire in the grill.
Brush the cut sides of the Napa cab- bage halves with oil. Coat the fish fillets
30 New Haven / Middlesex
with the blackened seasoning or other selected spice mix.
Grill the cabbage, cut-side down, directly over the fire for 2 to 3 minutes or until the cabbage shows good grill marks, then remove from heat.
Grill the “flesh”, or cut side, of fish fillets first (not the skin side, which is darker because it is more delicate) di- rectly over the fire for 3 to 4 minutes.
Turn the fish only once, and finish cooking with the skin side against the grate another 3 to 4 minutes, for 10 to- tal minutes per inch of thickness (most fish fillets are about ¾-inch thick). Note: The skin side is last because it has more connective tissue and holds together better on the grill.
Finish assembling the slaw. Thinly slice the grilled cabbage and place in a large bowl. Stir in the greens and green onions. Having earlier combined and mixed the vinegar, sour cream, lemon juice and salt for the slaw dressing in a small bowl, now pour it over the greens mixture. Toss to blend.
Assemble the tacos by placing some of the grilled fish on each tortilla. Top each with about one-third cup of the slaw and roll up, soft taco-style. Serve with a lemon wedge and a small rame- kin of salsa.
NaturalNewHaven.com
Grilled Peaches with Lemon Balm Gremolata This recipe is simple, yet full of flavor. A traditional gremolata condiment includes parsley, lemon zest and garlic, but this sweeter version finds delicious- ness in fruit. Using a microplane grater culls the flavorful yellow part of the lemon rind without the bitter white pith. Chopping the herbs with the lemon zest make the flavors blend together better.
Yields 4 servings
¼ cup packed lemon balm leaves or 1 Tbsp packed mint leaves ½ tsp lemon zest Pinch kosher or sea salt 4 peaches, halved and pitted
Prepare a medium-hot fire in the grill.
Chop the lemon balm or mint and lemon zest together until very fine. Sprinkle a pinch of salt over the leaves and chop again. Set aside in a small bowl.
Place the peach halves cut-side down on the grill. Grill 4 to 6 minutes, turn- ing once, until they are tender and slightly blistered.
To serve, place two peach halves in each guest’s bowl and sprinkle the lemon balm gremolata over all of them.
Source: Recipes adapted from The Gardener & the Grill.
photo by Steve Legato
photo by Steve Legato
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