Fish Recipe of the week!

Cuban style Dorado Tacos with grilled pickle slices

Fish Recipe of the week…..Fish Tacos? Hmmmm gooooodddd!

Fish tacos can be boring or very exciting, all depending on what you do with the fish and what kind of fixings you use with them. This week we did up some Dorado with inspiration from the Neely’s on the food network. They had pulled pork tacos and the ingredients sounded so good we decided to use some fish and try it. Because the Dorado takes a lot less time to cook, we changed it around a bit, but what we ended up with was amazing! Combined with the grilled pickle slices (see earlier recipe’s on the blog, or easy instructions below) in the taco and it’s a real WOW meal, and easy to prepare.

3 pounds fresh Dorado fillets (or any other fresh fish meat)
1 teaspoon dried oregano
1 teaspoon chipotle powder (we used some canned chipotles)
1 teaspoon ground cumin
2 teaspoons salt
½ teaspoon freshly ground black pepper
1 medium onion, peeled and quartered
4 cloves garlic, smashed
1 cup chicken stock
1 small can tomato puree
1 tablespoon honey
1 orange, juiced
1 lime, juiced
1 package corn tortillas (warmed up, of course!)
some chopped cilantro for garnish
sour cream to taste
cole slaw on the side

Mix the oregano, chipotle, cumin salt and pepper together and rub the dorado with it.

Mix the onion, garlic, chicken stock, tomato puree, honey, orange and lime juices in a pot and reduce until it thickens a little (like a syrup).

Place the fish in a buttered glass pan, pour the mix over the top and cook in the oven for about 20 minutes or until fish is done.

Remove from the oven and allow to cool, break fish into pieces and place on the warm corn tortillas, dress with a bit of cilantro and sour cream and get ready to break your mouth with the flavor! Add in a slice of the grilled pickle from the recipe below for another adventure for your mouth!

Grilled Pickles:

4 whole Kirby pickles (the little ones)
2 tablespoons pickling spice (enclosed in a little cheesecloth pack)
2 cups distilled wine vinegar
1 serrano chile, sliced
peanut oil (or avacado oil)

Quarter the cucumbers lengthwise, leave the seeds in and the skin on
heat the grill to 450 degrees
place the spices in a large bowl with the vinegar
oil the cucumbers, salt and pepper them
grill the cucumbers for 45 seconds on each side
remove from the grill, place in the vinegar and cover with plastic wrap for 1 hour


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s