Saturday, November 28, 2015
Wednesday, November 25, 2015
We Interrupt This Hiatus for My Favorite Thanksgiving Recipe
Since people ask me what we do for Thanksgiving [I know you're just being polite, but be careful what you ask for], there is a particular dish that I like to prepare to either delight or horrify those with whom we share the holiday. [If you're looking for a turkey recipe, you've come to the wrong place. We never eat turkey at Thanksgiving. What are we, Congregationalists?] The recipe and preparation instructions follow:
Surf City Curbside Fish Tacos
Ingredients:
1 lb of fresh swordfish steak
Salt and pepper
Olive oil
1 doz corn tortillas
Vegetable oil or butter (optional, depending on how you heat your tortillas)
Lime Mango sauce [see instructions]
1 ripe Avocado
Cabbage or iceberg lettuce
Cider vinegar
Salt
Prepare the sauce. This can be done either the simple or the complex way. The simple way is as follows:
1. Go to Stop and Shop
2. Buy some lime mango sauce in aisle 6
You may use it as a marinade for the fish and then, with the addition of some sour cream, use the remainder as the sauce for the finished dish. Naturally, don't use the sauce in which the fish has been marinating for the presentation sauce. At least, that's what Jenni always tells me. What she doesn't know won't hurt her.
The more complex way is to do the following:
Place two ripe, peeled and pitted mangoes and some lime juice [two limes or equivalent] into a food processor and blend until pureed. If the sauce is too thick, add a tablespoon or two of cold water. Stir in one diced jalapeno with seeds and skin removed [unless you like four-alarm sauce, like I do, in which case toss the seeds and skin into the whole shebang] and there you go. Save it until taco construction.
Prepare the cabbage and avocado. Thinly slice the cabbage and put it in a small serving bowl, sprinkle it with cider vinegar (about a tablespoon) and salt (about a teaspoon). Mix in the vinegar and salt. Peel the avocado and remove seed. Chop and reserve for later.
Heat the tortillas. There are two ways of doing this.
1. Simply heat them in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released.
2. Or heat a cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, after about a minute. You can always skip the butter or oil.
Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure, or give it to your cat and see what he does with it. Do not overcook the fish. When done, remove the fish from the pan to a separate plate. Sprinkle with salt and pepper to taste.
Place the plate of tortillas, fish, the sauce, cabbage, and avocados on the table and let everyone assemble their own. You go to a separate room where it's quiet and watch a football game and drink a fine Michelada. Preferably, Ohio State, since Princeton's season is over. Or maybe watch Endless Summer again.
