This recipe was offered to us by Chef Diane Scalia of Los Angeles’ Melting Pot Tours. Diane emphasizes that the key to this dish is quality ingredients. Use fresh citrus, sweet corn and, especially, a great, Spanish olive oil. Diane encourages you to experiment. Try the dish once or twice as written then try adding your own, aphrodisiac flair.
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Deconstructed Fish Taco Recipe
Course: dinner, Lunch
Dish Type: taco
Diet and Health: healthy-ish
Created by: Diane Scalia
For the fish:
1lbfreshest quality fish available;4 piecesabout 1/2” thick, i.e., fillets of snapper, tilapia, swordfish, Mexican sea bass, black cod, salmon (please choose wild-caught rather than farmed) 1 Tbsp extra-virgin olive oil
zest and juice of 1 limeset juice aside
1/4cupfresh cilantro leaves
1Anaheim chili; stemmedseeded, cored, quartered
1/2inred onioncutrings or slices
salt and pepper
For the fresh citrus salsa:
zest and segments of 3 limessegment limes over mixing bowl to catch juice
Segments (and juiceas with limes) of 3 oranges/tangerines/tangelos/grapefruit/mix
1small red oniondiced
juice of 2 more limes
1jalapeno chili pepperdiced (seed if desired)
1mediumripe tomato, seeded and diced
3inbasil leavestorntiny bits by hand (optional)
1tbspextra-virgin olive oil
agave sweeteneror honey, to taste
salt and pepper to taste
infor the cold vegetable sticks tossedlime & cayenne:
1large cucumberpeeled, seeds trimmed out OR use English or Persian cucumbers
1insmall jicamapeeled, sliced, cutsticks
1small bunch broccoliflowerets only, blanched and cooled
juice of 2 limes
cayenne pepper or other favorite chili powder
pinch of salt
For the roasted corn and black bean garnish:
corn cut from 3 fresh cobs
1small red oniondiced
1red bell pepperseeded, cored, diced
115-ozcan organic black beansrinsed and drained
2tbspextra-virgin olive oi
3tbspchopped cilantro leavesoptional
juice of one lime
pinch of salt
pinch of sugar
4corn tortillasfried lightly in 1 tbsp extra-virgin olive oil
To prepare the fish:
Coat bottom of shallow baking dish with cooking spray.
Rinse and pat-dry fresh fish fillets, and place single-layer in dish.
Rub with olive oil, and sprinkle with lime zest and cilantro, lay pieces of chili and onion alongside fillets.
Let rest for 20 minutes.
Preheat oven to 400F.
Drizzle reserved fresh lime juice over fish, sprinkle with a little salt and pepper, and top each piece with a lime slice.
Bake until fish flakes easily with a fork, about 20 minutes.
Remove from oven, keep warm until serving.
For the salsa:
Combine first 9 ingredients in mixing bowl.
Add sweetener, salt and pepper to taste.
Let rest if possible, before serving or better, prepare several hours in advance.
Refrigerate any unused portion. Yields about 1 1/2 cups.
For the vegetable sticks:
Place all vegetable sticks in large bowl.
Toss with fresh lime juice and desired addition of pepper and pinch of salt.
Taste and adjust seasoning for preference of heat.
For the corn and black bean garnish:
Preheat oven to 424F.
Line large baking sheet with foil and coat with cooking spray.
Toss vegetables and beans with remanining ingredients, and with rubber spatula, turn entire contents onto prepared baking sheet.
Roast in 20 minute intervals, stirring occasionally, until corn is lightly browned and all vegetables are soft, about 40 minutes.
Let cool slightly before serving.
Place roasted corn garnish in center of plate, and top with fish and its roasted pepper, onion, and pan juices.
Offer salsa in little ramekins on side of fish.
Add a handful of the cold vegetables to one side, and finish plate with a double-folded warm corn tortilla.
Enjoy meal with tortilla as a “scoop” for all components.