Grilled Fish Tacos with Rubio's Sauce - Yum!!!

Rubios, THE place for fish tacos in California, both breads and deep-fries the fish for their tacos.  I prefer this grilled version as it is lighter and the flavour of the delicious fresh fish is more prominent.



Fish:
1 1/2 - 2 pounds (1 kilo) of firm fleshed white fish (mahi mahi, striped bass, hoki, halibut, tilapia)

Fish Marinade:
1 cup seeded and chopped tomatoes (I have used 400gm tinned tomatoes in a pinch)
3 scallions/shallots, thinly sliced
2 fresh or pickled jalapeño chilies seeded and minced
2 tablespoons fresh lime juice
2 tablespoons white-wine vinegar
3 tablespoons olive oil
3 tablespoons fresh corriander/cilantro, chopped


Rubios Sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 teaspoon cumin
1/2 teaspoon chopped fresh dill
1/4 teaspoon cayenne
juice of 1 lime
salt to taste

15-20 small corn tortillas

Fixings:
1 1/2 cups red cabbage, thinly sliced - I use napa cabbage
2 avocados, sliced or 1 cup of your favorite guacamole
1 cup of fresh tomatoes, chopped or your favorite salsa
1 cup grated sharp cheddar cheese or extra tasty cheese
1/2 cup corriander/cilantro, chopped
Extra limes to squeeze on the tacos


Preparation
In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least an hour or overnight.

Make the Rubios sauce by whisking the ingredients together in a bowl. Cover and refrigerate. Can be made two days ahead.

Wrap groups of 5 corn tortillas in aluminum foil.

Place an oiled hinged fish grate onto a large plate. Transfer the fish from the marinade and place into the grate. (The plate underneath prevents the marinade from dripping). Prepare barbecue (medium-high heat). Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm.

Set up a buffet with all of the fixings, the tortillas and the fish.  I also serve these fish tacos with homemade rice and beans.  Yum!

K (D)

 Kosher Fish List

Serve with homemade mexican rice and refried or black beans.

Grilled Lamb Chops with Roast Tomato, Green Beans, New Potatoes and Herb Salad

This is so delicious. The secret is the fresh herbs and vegetables


Jamie Zlotky and I made this together tonight and as cooks, even we were amazed at how wonderful it was.

For the Herb Salad:
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh coriander/cilantro
1/4 cup finely chopped fresh mint leaves
Juice of one lemon
Extra Virgin olive oil
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Roasted Tomato, Green Beans and Potatoes:
4 medium new potatoes - we used tiny new potatoes.  Fingerlings would be delicious as well
1/2 lb (1/4 kg) fresh green beans or haricot verts
4 cloves garlic, thinly sliced

4 shallots (the bulb kind - not spring onions or scallions), thinly sliced

Extra virgin olive oil
1 container of cherry or grape sized tomatoes - we used multi-coloured heritage tomatoes
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 teaspoon fresh chopped oregano
Juice of one lemon

For the Lamb Chops:
2 racks of lamb (16 rib chops) frenched and separated into 16 individual chops

1/2 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp freshly chopped thyme

To make the Salad:
Lightly toss all ingredients together and set aside.  Do not worry if it seems a bit 'lemony' as the herbs will balance it out as it stands.  Add olive oil until it is of a thick salad dressing consistency

Light the grill and set to medium heat

To make the Vegetables:
Slice the potatoes into thirds or if using fingerlings, leave whole.  Remove tips of green beans and snap in half.  Place in a large pot and add water just to cover.  Bring to a low boil and set a timer to 5 minutes exactly.  When the timer goes off, drain potatoes and green beans in a colander.  In a large saucepan, add olive oil and place over medium flame.  Add shallots and garlic and cook 3-minutes, being careful that the garlic does not burn.  Add tiny tomatoes, green beans and potatoes, salt, pepper, oregano and the juice of one lemon.  Gently stir to mix and set on back of stove, covered lightly.

To make the Lamb Chops:
French the rib bones on the chops or have your butcher do this for you.  Sprinkle both sides of each with salt, pepper, and thyme.  Grill over medium flame for 2 minutes on each side.

To Plate:
Place one quarter of the warmed vegetables in the centre of each plate and arrange 4 lamb chops, with the frenched bones all facing inward, on top of the vegetables.  Drizzle each plate liberally with the herb salad.

Serves 4

Enjoy!

K (F)

Szechuan Mahi Mahi Brochettes

Szechuan  Mahi Mahi Brochettes(or Chicken - chicken can be used and is equally nice)



Ingredients:
1 kg Mahi Mahi steak(s) cut into cubes - *See alternate Kosher fish varieties listed below *
Vegetables:
A pretty combination of thickly sliced red onions, zucchini cut into 1" rounds, eggplant - skin on, cut in about the same size as zucchini,
capsicum - any colour, mushrooms, other summer squash, etc. I also like cherry tomatoes! Use what is available fresh and is good to eat.

Marinade
1/4 cup soy sauce
2T orange zest
1/4 cup orange juice
1 T lemon juice (freshly squeezed)
2 T sesame oil
2 T vegetable oil
2 T tomato paste
2 large garlic cloves, pressed or minced
1/2 tsp pepper
1 tsp ginger,freshly grated

Cut the fish into 1-1/2 inch chunks.

In a medium bowl, place all the marinade ingredients together and whisk well. Divide all the veggies and fish into 12 piles so that each skewer will have equal amounts of everything and your guests won't whinge that "He got more mushrooms than I did"

Place the fish on the skewers, alternating with the vegetables. Brush all over with the marinade. You can do this up to one-hour ahead- no longer or the fish will begin to break down because of the acid in the marinade.

The marinade can be made up to a day ahead of time and kept separately in a container in the fridge.

Now, prepare a fire in a charcoal grill.

When the coals are ready, lightly oil the rack and let it heat for a bit before putting the skewers on. Place the brochettes on the grill and cook, covered for about 5 minutes. Turn and brush again with the marinade, and continue this until the fish is opaque all the way through and tender when flaked with a fork.

Remove to a platter and serve with basamati rice and lots of lemon.

This is so incredibly delicious that you will want to be trying the marinade out on other foods. It IS THAT GOOD!

Kosher Fish List <--- click here for a list of kosher fish

*Important*
 Swordfish is NOT Kosher.  Instead, use Blue Marlin, Yellowfin Tuna, or Mahi Mahi  for this recipe to be
K (P)