On 11/10/2011 3:44 AM, Paul M. Cook wrote:
> "Bob > wrote in message
> b.com...
>> Paul wrote:
>>
>>> I've made the perfect fish taco. Pity I was the only witness.
>>>
>>> I used halibut dipped in conventional beer batter. Then deep fried and
>>> sliced thin. I made a sauce of 50% crema and 50% yogurt. I added lime
>>> juice to the sauce. Then I sliced some green cabbage very thin. Dip corn
>>> tortillas in water for 2 seconds, grill for 30 seconds on each side.
>>> Assemble the taco as you would any taco i.e. sauce as a base, fish,
>>> cabbage then cilantro. Server with a squeeze of lime and chopped
>>> cilantro
>>> and finely diced sweet onions. Perfecto.
>>
>> I gave this some thought about a year ago. At the time I opined that I'd
>> use
>> a "puffy" taco shell and a fairly soft fish (e.g., cod or sea bass) so
>> that
>> the taco would have a nice textural contrast. I still like that idea,
>> along
>> with crema and shredded iceberg lettuce instead of cabbage. I also threw
>> out the idea of using an offbeat sauce like salsa verde with harissa, but
>> I'm not 100% behind that particular tweak. Maybe just the same squeeze of
>> lime with cilantro and diced sweet onions that you used would be better.
>>
>
> I can attest to this:
>
> Lettuce does NOT work. Only cabbage does.
>
> Soft fish is no good. Must be a firm fleshed white fish.
>
> Puffy shells are for Marie Calendar's - use corn tortillas flash grillled
>
> Those are my secrets. Well mine and half of Ensenada, Mexico.
I agree with you on breaded halibut (Trader Joe's is fine) and cabbage.
However, I just nuke the corn tortillas (40 seconds) and use the
following sauce.

Fish Taco Sauce

1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper

I would add cayenne by inspection since 1 tsp might be too much.

--


James Silverton, Potomac

I'm *not*