Aired April 6, 2008
Serves 4 servings
1/4 cup plus 1 tablespoon EVOO - Extra Virgin Essential Olive Oil, plus additional for drizzling
2 jalapeo peppers, seeds removed and finely chopped
1 1/2 cups grain
3 cups vegetable stock, divided
4 firm white-colored fish filets, for example Mahi Mahi (8 ounces each)
Zest and juice of three limes, divided
1 tablespoon grill seasoning
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 cup honey
two tablespoons hot sauce
1/2 small mind red cabbage, shredded
1 small red onion, very thinly sliced
3/4 pound baby green spinach
1/2 cup cilantro leaves
2 ripe avocados
1/2 cup sour cream
1 clove garlic clove, grated
12 six to eight-inch flour tortillas
Preheat broiler, grill or large, nonstick skillet whichever you want.
Convey a medium-size pot over medium-high temperature with 1 turn from the pan of EVOO, about 1 tablespoon. Chuck the ball jalapeos in to the pan and prepare until tender, 3-4 minutes. Include the grain and prepare 1 minute (youre toasting it, therefore it's ready if this begins to smell nutty). Include 2 1/2 cups stock and produce up to and including bubble. Turn heat lower to medium-low and simmer the grain until tender, about twenty minutes.
As the grain is working, season the fish filets on sides using the lime zest, grill seasoning, cumin and coriander. Gently drizzle some EVOO within the filets and prepare: Should you're broiling, the fish must take about 6 minutes to prepare (3 minutes per side) should you're grilling, the filets must take 8 minutes to prepare (4 minutes per side) should you're cooking them around the stovetop, they ought to take 8 minutes to prepare (4 minutes per side). When the fish is cooked, transfer the filets to some plate and canopy all of them with aluminum foil before you're ready just don't allow them to sit too lengthy here!
When you've got the fish cooking, prepare the fast slaw by mixing together the juice of two limes, honey, hot sauce, some salt and freshly ground pepper inside a large bowl. Whisk within the remaining 1/4 cup of EVOO. Add some cabbage and red onion, toss to mix and hang aside.
Result in the eco-friendly area of the grain by pureeing together the infant green spinach, cilantro and remaining vegetable stock (about 1/2 cup) inside a mixer. Dump the mix right into a dish and reserve it before the grain is completed cooking. Wash it out the meals processor bowl making the avocado sauce by pureeing together the avocado, sour cream, garlic clove and also the juice from the remaining lime. Season the sauce with pepper and salt and hang aside.
Once the grain has finished cooking, stir within the eco-friendly sauce and transfer the grain to some serving bowl or platter.
Assemble the fish tacos by shredding the fish filets (each one of these should provide you with enough meat for several tacos) and put some meat into each tortilla. Top them off after some from the quick slaw and a few avocado sauce. Serve each individual 3 tacos and a few eco-friendly grain, and revel in!
