The Sensitive Kitchen

Wednesday, June 15, 2011

Grilled Wahoo Tacos with Cumin Crema

If you don't have lime-flavored oil to use in the marinade, please be cautious using lime juice instead, especially if you plan to let the fish stand in the marinade for a long time. Prolonged exposure to high acidity can chemically "cook" your fish, leaving you with ceviche instead of a grill-ready fillet. Feel free to substitute regular oil flavored with some food-grade lime oil. Yes, you will use food-grade lime oil in other recipes, I promise, even if only these cookies.

For the grilled wahoo:1/4 c Mexican lime olive oil
1 tsp ancho chile powder
1 tsp cumin powder
1 tsp coriander powder
3/4 tsp salt
1/2 tsp dried oregano, crushed
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1 1/2 lbs wahoo (ono) fillets, cut into pieces about 1 1/2" by 5"

Combine oil, spices, salt and pepper in a gallon-sized zip-top bag. Squeeze to blend. Add fish fillets in a single layer, rotating bag and fillets to coat evenly. Let stand, refrigerated, for at least 30 minutes and up to overnight.

Preheat an outdoor grill or an indoor grill pan. Remove fish from marinade; grill 2 minutes per side or until just done, brushing with marinade as needed to prevent sticking.

For the cumin crema: 1/2 c sour cream
Juice of 1 lime
1/2 tsp cumin powder
1/4 tsp salt
2 tsp milk, or as needed to make a sauce-like consistency

Combine all ingredients (sour cream through milk) in a small bowl. Set aside, refrigerated, until tacos are ready to serve.

For the tacos:12 corn tortillas
1 1/2 cups shredded green cabbage
1 cup pico de gallo salsa
1/2 c chopped cilantro
Lime wedges

To serve:Place a piece of fish in a steamed corn tortilla. Drizzle with cumin crema. Top with shredded cabbage, chopped cilantro and pico de gallo salsa. Serve with lime wedges alongside.

Labels: ,


Post a Comment

Subscribe to Post Comments [Atom]

<< Home