Fish Taco Platter

Name: Fish Taco Platter
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 473 milliliters buttermilk; 1 Tbsp coarse kosher salt; 3 teaspoons coarse kosher salt, divided; 16 corn tortillas; 118 milliliters chopped fresh cilantro; 296 milliliters (packed) fresh cilantro leaves; 2 garlic cloves, unpeeled; 4 green onions, white and green parts separated; 8 servings Guacamole; 1 jalapeño chile; 5 smalls whole small jalapeños; 1 Tbsp fresh lime juice; 1 Tbsp (or more) fresh lime juice; 2 Tbsps fresh lime juice; 3 Tbsps fresh lime juice; 1 teaspoon (packed) finely grated lime peel; 118 milliliters mayonnaise; 3 Tbsps hot pepper sauce; 340 grams red onion (about , halved lengthwise, cut thinly crosswise; 8 servings Fresh salsa; 1 pinch Pinch of salt; 473 milliliters seasoned rice vinegar; 473 milliliters self-rising flour; 118 milliliters sour cream; 907 grams skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips; 340 grams tomatillos,* husked, stemmed, divided; 8 servings Vegetable oil (for frying)

Fish Taco Platter is a pescatarian recipe with 8 servings. One serving contains 572 calories, 31g of protein, and 22g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have lime juice, corn tortillas, lime peel, and a few other ingredients on hand, you can make it. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It works well as a pretty expensive main course. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place onion and jalapeos in heatproof medium bowl.

Ingredients you will need

Onion

Equipment you will use

Bowl

Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves.

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Lime Juice

Vinegar

Salt

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Sauce Pan

Pour over onion and jalapeos.

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Onion

Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

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Whisk

Bowl

Preheat oven to 375F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeo directly over gas flame or in broiler.

Ingredients you will need

Green Onions

Tomatillos

Cooking Oil

Equipment you will use

Roasting Pan

Oven

Transfer charred vegetables to prepared roasting pan.

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Vegetable

Equipment you will use

Roasting Pan

Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

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Whole Garlic Cloves

Tomatillos

Vegetable

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Frying Pan

Stem and seed jalapeo.

Place all roasted vegetables, green onion tops, cilantro, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times.

Ingredients you will need

Green Onions

Lime Juice

Vegetable

Cilantro

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Blender

Transfer to medium bowl. Season with salt and more lime juice, if desired.

Ingredients you will need

Lime Juice

Salt

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Bowl

Mix buttermilk, cilantro, pepper sauce, 1 teaspoon salt, and lime juice in large bowl.

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Hot Sauce

Buttermilk

Lime Juice

Cilantro

Salt

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Bowl

Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Ingredients you will need

Fish

Preheat oven to 300F. Wrap tortillas in foil; place in oven to warm.

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Wrap

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Aluminum Foil

Oven

Whisk flour and remaining 2 teaspoons salt in medium bowl.

Ingredients you will need

All Purpose Flour

Salt

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Whisk

Bowl

Add enough oil to large skillet to reach depth of 1 inch.

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Cooking Oil

Equipment you will use

Frying Pan

Heat oil until thermometer registers 350F. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes.

Ingredients you will need

Marinade

All Purpose Flour

Fish

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Equipment you will use

Baking Sheet

Oven

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

Ingredients you will need

Guacamole

Salsa

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

Ingredients you will need

Tomatillos

Tomato

Equipment

Ingredients

Servings:

473milliliters

buttermilk 1Tbsp

coarse kosher salt 3teaspoons

coarse kosher salt, divided 16

corn tortillas 118milliliters

chopped fresh cilantro 296milliliters

(packed) fresh cilantro leaves 2

garlic cloves, unpeeled 4

green onions, white and green parts separated 8servings

Guacamole 1

jalapeño chile 5smalls

whole small jalapeños 1Tbsp

fresh lime juice 1Tbsp

(or more) fresh lime juice 2Tbsps

fresh lime juice 3Tbsps

fresh lime juice 1teaspoon

(packed) finely grated lime peel 118milliliters

mayonnaise 3Tbsps

hot pepper sauce 340grams

red onion (about , halved lengthwise, cut thinly crosswise 8servings

Fresh salsa 1pinch

Pinch of salt 473milliliters

seasoned rice vinegar 473milliliters

self-rising flour 118milliliters

sour cream 907grams

skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips 340grams

tomatillos,* husked, stemmed, divided 8servings

Vegetable oil (for frying)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Chehalem 3 Vineyard Pinot Gris. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 26 dollars per bottle.