Fish Tacos with Corn Salsa

Serves 4

Ingredients: 

·      1 1/2 pounds cod filet, cut into 4 ounce pieces

·      1/2 teaspoon cumin

·      1/2 teaspoon oregano

·      1/2 teaspoon ancho chili or chipotle powder

·      2 sprigs cilantro, stems removed and chopped fine

·      1/2 jalapeno, seeded and minced

·      1 teaspoon kosher salt

·      Freshly ground pepper

·      1/4 cup tequila (optional, or add more lime juice)

·      Juice of 2 small limes

·      1/2 cup extra-virgin olive oil

·      2 cups red or white shredded cabbage

·      Corn tortillas, warmed

·      Corn Salsa (recipe follows)

·      Lime wedges for garnish

Instructions: 

1. Preheat the oven to 400 degrees F.

2. Season the filets with salt and freshly ground pepper.

3. Place the cumin, oregano, chili powder, cilantro, jalapeno, tequila and lime juice into a blender, and blend until incorporated.  While the machine is running, slowly add the olive oil, and blend for about 30 seconds.  Adjust seasonings with fine sea salt and freshly ground pepper.  Pour 3/4 of the marinade over the fish, place into the refrigerator, covered, for up to 1 hour. Reserve the remaining marinade for after fish is cooked.

4. Remove the fish from the marinade, and discard the marinade. Place the fish onto a baking pan. Place into preheated oven, and bake for about 20-25 minutes, or until cooked through. Pour the remaining marinade over the filets.

5. Using the tines of a fork, gently break up the filets.  Place a warm tortilla onto a plate, and top with some fish.  Add the salsa, top with some cabbage and fold the tortilla; serve with the lime wedges. 

Corn Salsa

Yield: 1 quart

Ingredients:

·      2 tomatillos (or plum tomatoes), rinsed and cut into small dice

·      1 firm but ripe avocado, peeled and cut into small dice

·      1/2 small red onion, minced

·      2 ears corn, husks removed

·      1/2  of a Serrano chile, seeded and minced

·      1 large clove garlic, minced

·      5 sprigs fresh cilantro, leaves removed and chopped fine

·      Juice of 2 small limes

·      6 tablespoons canola oil or extra-virgin olive oil

·      1-2 teaspoons fine sea salt

Instructions:

1. Preheat a grill to high setting.

2. Rub a little olive oil on each ear of corn. Place onto preheated grill, and grill on all sides until lightly charred. Remove from grill, and cut corn off of cob.

3. In a stainless steel bowl, combine all ingredients together.  Adjust seasonings.

4. Allow salsa to stand at room temperature for 30 minutes.

5. Can be made a day ahead and refrigerated.