- 2 cups Olive oil
- 1 tbsp ancho of New Mexico chili powder
- 1 tbsp fresh limejuice
- 4 kosher salts to taste
- 4 black peppers , to taste
- 4 4 ozs fillets of halibut, sea bass, or cod
- 4 10 inch flour or corn tortillas lightly grilled
- 2 cups finely shredded green cabbage
- 1/2 cups thinly sliced rerd bell pepper
- 1/3 cups thinly sliced red onion
- 1/4 cups finely sliced bsil or mint leaves
- 1 1/2 tbsps seasoned rice wine vinegar
- 2 tbsps corn or other light oil
- 2 oranges , peeled and segmented membrane removed
- 1 blood orange , peeled and segmented (or 1 additional regular oragne), membrane removed
- 1 lemon peeled and segmented, membrane dissgarded
- 1 lime , peeled and segmented, membrane removed
- 1 tsp chopped fresh cilantro
- 2 tsps seeded and minced Serrano Chili
- 1 tsp drained capers
- 1/3 choppeds fresh cilantro
- 2 tsps minced garlic
- 4 tbsps minced scallions, green part only
- 1 large egg
1. Prepare a charcoal fire or preheat a stovetop grill. In a small bowl, combine the olive oil, chili powder, limejuice, salt and pepper. Brush liberally on the fillets. Grill the fish until it is just done. To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold, or roll and eat.
Cabbage Slaw
- 2 cups finely shredded green cabbage
- ½ cup thinly sliced red bell pepper
- 1/3 cup thinly sliced red onion
- ¼ cup finely sliced basil or mint leaves
- 1 tbsp seasoned rice wine vinegar
- 2 tbsp corn or other light oil
- Kosher salt and freshly ground pepper to taste
2. Combine all the ingredients but the salt and pepper in a bowl. Gently toss and then season to taste with the salt and pepper. This may be prepared a day in advance and kept covered and refrigerated.
Citrus Salsa
- 2 oranges, peeled and segmented, membrane removed
- 1 blood orange, peeled and segmented (or 1 additional regular orange), membrane removed
- 1 lemon, peeled and segmented, membrane removed
- 1 lime, peeled and segmented, membrane removed
- 1 tsp chopped fresh cilantro
- 1 tsp seeded and minced Serrano chili
- 2 tsp seasoned rice wine vinegar
- 1 tbsp olive oil
- Kosher salt and freshly ground pepper to taste
3. Combine the segments in a bowl. Add all the other ingredients and gently toss to combine. Season with salt and pepper
Cilantro Aioli
- 1 tsp drained capers
- 1/3 chopped fresh cilantro
- 2 tsp minced garlic
- 4 tbsp minced scallions, green part only
- 1 tsp seeded and minced Serrano chili
- 1 egg
- ½ - ¾ cup olive oil
- Kosher salt and freshly ground black pepper to taste
4. In a blender or a food processor, combine all the ingredients except the oil and salt and pepper. Process to combine. With the motor running, slowly drizzle in the oil until the aioli is emulsified. Scoop the aioli into a bowl and season with salt and pepper. This may be prepared a day in advance and kept tightly covered and refrigerated.
Serves: 4
Source: From the Earth to the Table: John Ash’s Wine Country Cuisine
