Fish Tacos

We really enjoyed these tacos. I'm posting the recipe as we made it, but I definitely want to experiment with a few changes. I think the honey/cumin mixture should have a more prominent role -- maybe as the coleslaw dressing.

Fish Tacos

1 lb tilapia, cut into chunks
5/6 c lime juice, divided
2 T honey
1 T olive oil
1 tsp cumin
1/2 c mayo
2 chipotle chiles in adobo sauce
1 T adobo sauce
1/4 tsp sauce
1/8 tsp cayenne pepper
2 c cabbage, shredded
1 c cilantro leaves, minced
3 green onions, finely chopped
1/3 c flour
2 eggs, lightly beaten
2 c panko bread crumbs
salt & pepper, to taste
1 c grapeseed oil, for frying
flour tortillas

1) Place the tilapia chunks in a flat dish and marinate (refrigerated) in 1/2 c lime juice for several hours.
2) Whisk together remaining 1/3 c lime juice, honey, olive oil and cumin in a small bowl. Set aside.
3) Place the mayo, chipotles, adobo, salt and cayenne in the food processor. Pulse until smooth.
4) Combine cabbage, cilantro, green onions and half of the chipotle mayo. Set aside.
5) Place the flour, eggs and panko in three separate bowls.
6) Season the fish with salt and pepper, to taste.
7) Dip the fish first in the flour, then the eggs, then the panko. Set the fish on a plate.
8) Pour grapeseed oil into heavy skillet until 1/4 deep. Heat to 365 deg over medium heat.
9) Cook the fish, turning on all sides, until golden brown.
10) Drain the fish on paper towels. Brush the fish with the honey mixture.
11) Assemble the tacos by placing several pieces of fish, 1 T chipotle mayo and coleslaw on each tortilla.

Pan Roasted Sea Bass

This was one of our first attempts at making fish, and it turned out pretty well. The original recipe called for marsala wine, but we used a reisling we had on hand instead.

Pan Roasted Sea Bass

2 T olive oil
1 large onion, chopped
2 tsp garlic, minced
1/4 c wine
1 T butter
8 oz mushrooms, sliced
1/2 c chicken broth
salt, to taste
pepper, to taste
2 T grapeseed oil
approx. 1 lb sea bass

1) Preheat the oven to 450 degrees.
2) Saute the onion and garlic in olive oil until the onions are translucent.
3) Deglaze the pan with wine (remove the pan from the stove first to prevent the wine from igniting).
4) Once most of the wine is cooked off, add the butter and mushrooms. Saute over medium heat until the mushrooms are tender.
5) Add the broth, salt and pepper. Cook until the sauce thickens to the desired consistency.
6) In the meantime, season the fish fillets with salt and pepper.
7) Heat the grapeseed oil in a heavy, oven-safe skillet until almost smoking.
8) Cook the fillets skin side down for approx. 5 mins; don't let the oil get too hot!
9) Flip the fillets and cook for another 30 sec.
10) Transfer the skillet to the oven for 3-4 minutes.
11) Serve fish over rice with the mushroom/onion sauce.

Steamed Clams

I was amazed at how quick and easy it was to prepare this. The clams turned out great and made a TON of broth. Next time, I will try to incorporate some different spices and maybe try to thicken the broth a bit.

Steamed Clams

50 littleneck clams
2 T olive oil
6 cloves garlic minced
1/4 c green pepper, finely diced
1/4 c red pepper, finely diced
1/4 c shallots, finely diced
1 c white wine (we used Little Penguin Chardonnay)
2 T butter
pasta
fresh bread

1) Thoroughly wash clams to remove sand/dirt. Discard any clams that are already open.
2) In a large pot, saute garlic in oil over medium heat. Add peppers and shallots; saute until soft.
3) Add wine; simmer until it reduces in volume by half.
4) Add clams, cover and steam over medium heat.
5) Once the clams begin to open, add butter.
6) Continue steaming until all (or almost all) of the clams are open (about 12-15 mins total).
7) Serve over pasta.