Marcus Samuelsson from the Food Network is here to make an awesome fish taco recipe out of his new cook book, Marcus Off Duty: The Recipes I Cook at Home. Click "Recipe 2" below to see the recipe for salsa verde that you should pair with the tacos.
For more information about Marcus Samuelsson, or to purchase his cook book, check out his website!
Roof Garden Fish Tacos
- 2 medium white onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice (about 2 to 3 limes), divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, seeded, peeled and sliced
- 1/2 small head of green cabbage, cored, thinly sliced
- Lime wedges, for garnish
Combine 1 cup of the onions, ¼ cup of the chopped cilantro, olive oil, 3 tablespoons lime juice, the orange juice, garlic, and oregano in a medium bowl to make a marinade.
Season the fish with salt and pepper. Spread half of the onion mixture over the bottom of an 7x11-inch glass baking dish. Arrange the fish on top and spoon the remaining onion mixture over the fish. Cover and refrigerator for 1 hour.
Whisk the mayonnaise, milk and remaining 2 tablespoons of lime juice in a small bowl and refrigerate.
Preheat a grill to medium high and brush the grates with oil.
Scrape the marinade off the fish and grill until it is just opaque in the center, 3 to 5 minutes per side. Transfer to a serving platter. Warm the tortillas on the grill (getting some marks is good).
To serve, use two forks to break up the fish into chunks. Spread lime mayonnaise onto tortillas, top with fish, remaining chopped onion and cilantro, avocados, and cabbage. Serve with lime wedges and salsa verde.
- 3 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 jalapeños, chopped
- 2 poblano chili peppers, seeded and chopped
- 2 tomatillos, husked, rinsed and chopped
- 1 avocado, seeded, peeled and sliced
- 1 teaspoon drained capers
- 2 teaspoons chopped fresh mint
- 2 teaspoons chopped fresh parsley
- Juice from 2 limes
- 2 teaspoons red wine vinegar
In a pan, over medium heat, add the olive oil, garlic, and jalapeños and sauté until golden, then add the poblano chiles and tomatillo and sauté for another 5 minutes.
Scrape the cooked vegetables into a food processor. Add the avocado, capers, mint, cilantro, parsley, lime juice and vinegar and process until almost smooth. Scrape the salsa into a bowl, cover and refrigerate until you are ready to serve.