California Central Coast Recipes
Fish Tacos Romantic Table Style
Fish Tacos Romantic Table Style is the result of our search for a great fish taco. It's one that I've been personally been craving for months but was disappointed multiple times by several different restaurants' versions. So, I decided to dream-up my own version of the "perfect Fish Taco recipe." Our recipe for Fish Tacos Romantic Table Style is delicious! We like to make it with locally-caught firm fresh fish. Ideally you could make it here on the Central Coast using fresh Rock Cod, or the other local favorite- fresh Red Snapper. Either one turns a corn tortilla into a masterpiece! Your family and friends will LOVE it!
We start out by first making our special taco salsa: Anaheim Chili Salsa
using some Anaheim peppers, a Jalapeno or two, a little garlic, some lime juice, fresh oregano, cilantro and a a bit of green onions. Lightly pureed together it's a stunning sauce that not only treats the eye but the palate as well.
Now back to the Fish Taco prep. We lightly bread the fillets, in this case, the Red Snapper, with a little flour, egg and dry bread crumbs, then quickly saute it until lightly golden on both sides. We then remove it from the pan and diagonally slice the fillets and set aside on a platter. To assemble the tacos, we pile in a heated hard-shell corn tortilla some sliced fish fillet, lettuce, tomatoes, a little bit of our fresh salsa, then top with a little grated Parmesan cheese. Bite in - and taste food-ecstasy!
This combination of ingredients give the mouth a nice crunch and layers of Southwestern flavors of satisfaction. And the nice thing about this recipe, you can make the salsa in advance, as well as prep the fish and vegetables ready for making before your family or friends come. And because you're using the locally-caught fish, it's an economical meal as well!
Preparation time: 30 minutesCooking time: 10 minutes
1-1/2 pounds Red Snapper Fillets
1-1/2 c Flour
1/2 cup milk
2 eggs lightly beaten
1/3 cup dry bread crumbs
salt and pepper
12 Hard Shell Corn Taco Shells
Anaheim Chili Salsa
2 cups Lettuce sliced in thin ribbons
4 Fresh Limes sliced into quarters for squeezing
1 cup Cherry Tomatoes , sliced in half
Freshly Grated Grated Parmesan Cheese
1 Rinse off and pat dry the fillets
2 Have four bowls ready, the first with the milk, the second filled with 1/2 cup flour, the third filled with the beaten eggs. In the fourth bowl, mix the bread crumbs with the remaining 1 cup of flour, salt and pepper distributing well.
3 Start by dipping the fillets in the milk. Then dip each fillet into the flour, then dip into eggs, finally dip in the bread crumb-spice mixture.
4 In a large non-stick frying pan, pour in the oil oil and heat on medium-high. When oil is hot (375F) , add fillets to the pan, doing them in batches so the fillets are not crowded. Cook each side until golden brown --about two to three minutes, turning once. If you've been frying for a while, you may need to turn down the heat and/or add more olive oil.
5 When each fillet is done, place on platter with paper towels to drain. Cover to keep warm.
6 Here is how we like to assemble the tacos --but do it as you like! Cut the fillets diagonally into strips. Place several strips into warmed taco shells. Next, a layer of fresh lettuce, then a spoonful (or to taste) of Anaheim Chili Salsa on top. Finish with cherry tomatoes, a squeeze of fresh lime and some grated fresh Parmesan cheese on top.
We like this served with a chilled dry Grenache Rosť wine.