TFF --Tyler's Ultimate Fish Tacos

Skate: This odd-looking, kite-shaped fish is also called a ray. The names are used interchangeably, though in some quarters the term "skate" is applied to the members of this species that are used for eating, while "ray" generally refers to those (like the electric ray and giant manta ray) that are fished for sport. Skates have winglike pectoral fins that undulate as the fish meanders along the ocean floor (there are also freshwater rays). The fins are the edible part of a skate. Their delicious flesh is firm, white and sweet-not unlike that of the scallop. Depending on the region, skate is available year-round. Skate can be prepared in a variety of ways including poaching, baking and frying.



Tyler used the correct word for his ULTIMATE Fish Tacos. They were out of this world delicious! I have to admit I was surprised they were so good. I'm not a hot pepper person and frankly a fish taco was not appealing to me. Well, I've been converted and I now kneel down to the great pepper god. And a fish taco is welcome on my table any time!

I did substitute Skate for the Mahi Mahi. I have wanted to try the Skate for some time now and it was on sale this week for $2.99 lb! I was unfamiliar with preparing Skate so watched a video and then was comfortable enough to buy a Wing. The Skate was absolutely delicious and I definitely buy it again. I chose to bake it and it did take a bit longer then I expected, about 30 minutes, but it was perfect. Skate has no bones but has long rib-like cartilage that are easily removed. I shredded the fish so it was easy to build a tacos. And we happily feasted on the fish tacos. In fact the only thing left was the Pink Mayonnaise which I used later in the week for a Cole Slaw Dressing!








Tyler's Ultimate Fish Tacos
Recipe adapted from Tyler Florence

Taco:
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish


Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper


Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.





Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.











Please visit the TFF's Roundup and see what the rest of Tyler's fans have created for this week.




All Rights Reserved 2008-9 © Big Black Dog