FISH TACOS
I am a broad church: when I'm not craving a bowl of food that delivers the same soothing taste from mouthful to mouthful, I like the sort of meal that involves a table full of bits and pieces, much DIY assembly and a lot of condiments. I certainly think this latter way of eating is one of the most relaxing ways of sitting around a table with friends. These fish tacos are a case in point, and rest assured that the actual preparation is much more low-effort than you might think. For one, I roast the fish that goes in the tacos rather than, as is more traditional, fry it; the quick-pickled onions involve no more than cutting a small red onion into half-moons and steeping them in lime juice; the sweetcorn relish is mainly made out of a can (for which, no apologies) and the spicy sauce comes simply by adding some Korean gochujang into some shop-bought mayo. Yes, I know there is a little cultural melding going on here, but if you already have gochujang you will long to find uses for it. Otherwise, any shop-bought hot sauce of your choice will do.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 220 degrees C (425 degrees F)/gas mark 7 for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
- Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
- For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chile (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
- Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting dish. Mix together the cumin, paprika and salt, and sprinkle it over the fish fillets.
- Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8 to 10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
- Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
- Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh cilantro and take it to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
- Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
PICKLED FENNEL
Steps:
- Cut fennel bulbs in two vertically. Slice out and discard solid core and slice each piece very thinly, horizontally. Place fennel in colander in sink or large bowl, and sprinkle with salt; toss to mix. Let rest for 1 hour.
- Using a zester that removes in strips, remove half the zest from orange and lemon. Juice orange and lemon, set juices aside, and sterilize a 1-quart canning jar and its lid in boiling water for several minutes.
- Combine salted fennel and orange and lemon strips, and toss well to mix. Pack mixture into jar and set aside.
- In a small saucepan, combine orange juice, lemon juice, vinegar, sugar and crushed peppercorns. Bring just to a boil, stirring to dissolve sugar. Pour mixture into jar of fennel, using a skewer to remove air bubbles and allow all liquid to fit in. Seal jar with lid and allow to cool. Marinate at room temperature for two days; may be stored at room temperature for up to 2 weeks.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 214 milligrams, Sugar 6 grams
SUMMER FISH TACOS
These fish tacos require some DIY assembly and a lot of condiments, but rest assured that the actual preparation is much more low-effort than you might think. For one, I roast the fish that goes in the tacos rather than, as is more traditional, fry it; the quick-pickled onions involve no more than cutting a small red onion into half-moons and steeping them in lime juice; the sweet corn relish is mainly made out of a can (for which, no apologies) and the spicy sauce comes simply by adding some Korean gochujang into some shop-bought mayo. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Avocado
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 220ºC/gas mark 7 (428ºF) for the fish, and begin by preparing the sides for your tacos. Peel and halve the red onion, then thinly slice into half-moons. Put the red onion slices into a bowl and cover with the lime juice. Stir with a fork to mix the onion well in the juice. Actually, if you can get this done ahead of time (up to 1 day), so much the better, but even 20 minutes is fine.
- Make the hot sauce by mixing together the mayonnaise and the gochujang paste (or other hot sauce) in a small bowl. Set aside.
- For the corn relish, put the canned sweetcorn into a bowl. Finely dice the chilli (de-seed if you don't like too much heat) and add to the sweetcorn, along with the chopped coriander and some salt to taste. Give it all a good stir, and set aside.
- Cut the fish fillets in half lengthways, so you have long fingers, and arrange in a shallow roasting tin. Mix together the cumin, paprika and salt, and sprinkle over the fish fillets.
- Mix the garlic and the oil in a small bowl. Drizzle the fish with the garlicky oil, and roast in the oven for 8-10 minutes, depending on the thickness of your fillets. Check to see if the fish is cooked through (though only just) before taking out of the oven.
- Once you've taken the fish out (though don't let it get cold) turn off the oven and warm the tortillas in the fading heat. Meanwhile, peel, stone and slice the avocados, then spritz with the juice of the lime, ready to serve with the other accompaniments.
- Arrange the fish on a plate (lined with salad leaves, if so desired), sprinkle with some chopped fresh coriander, and take to the table along with the warmed tortillas. If you don't want to add any salad to the fish directly, you may want to put a bowl of shredded iceberg or some other crisp leaves nearby.
- Put the bowls of soused, but drained, red onions, the corn relish, hot sauce and a plate of sliced avocados on the table so that everyone can load their tortillas. A plate of lime wedges and a pile of napkins are both good ideas, too.
- MAKE AHEAD NOTE: The pickled onions, hot sauce and relish (minus the coriander) can be made 1 day ahead. Cover and refrigerate until needed. Stir the chopped coriander into the corn relish just before serving.
Nutrition Facts : Calories 401.5, Fat 23.7, SaturatedFat 3.4, Sodium 761.7, Carbohydrate 50.4, Fiber 13.5, Sugar 4.8, Protein 7
RED SALAD
Provided by Nigella Lawson : Food Network
Categories side-dish
Time 25m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Drain and rinse the kidney beans in a colander to get rid of the dark sludge from the tins.
- Put the onion slices into a bowl and pour over the vinegar. Leave to macerate for about 15 minutes.
- Halve the cherry tomatoes and put them into a bowl.
- When you are ready to assemble the salad, combine the drained kidney beans, macerated onions and halved tomatoes, tossing together well. Dress with the olive oil.
More about "nigella lawson pickled red onion food"
PICKLED RED ONIONS - SOUTHERN FOOD AND FUN
From southernfoodandfun.com
4.4/5 (7)Total Time 15 minsCategory SidesCalories 26 per serving
- Bring vinegar, water, sugar, and salt to a boil until sugar and salt dissolve. Remove from heat and pour over onions in a bowl.
- Allow onions to cool to room temperature, then place in a jar with the vinegar mix. Cover and chill. Keep refrigerated.
QUICK-PICKLED RED ONIONS - CHATELAINE
From chatelaine.com
3.3/5 (47)Total Time 45 minsCategory RecipesCalories 7 per serving
MACERATED RED ONIONS - LA PETITE GOURMANDE
From petitegourmande.wordpress.com
Estimated Reading Time 50 secs
BABY EGGPLANT WITH OREGANO & RED ONION RECIPE - …
From chatelaine.com
3.8/5 (90)Total Time 30 minsCategory RecipesCalories 191 per serving
FETA AND AVOCADO SALAD WITH RED ONIONS, …
From cookstr.com
Category SaladEstimated Reading Time 3 mins
PINK PICKLED RED ONIONS - SOOPERDOOPERSIRTFOOD
From sooperdoopersirtfood.com
NIGELLA'S RED ONIONS - SARAH COOKS
From sarahcooks.com.au
NIGELLA LAWSON RECIPES - BBC FOOD
From bbc.co.uk
NIGEL SLATER’S PICKLE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
PICKLED RED ONIONS RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
5/5 (1)Category CondimentCuisine AmericanTotal Time 1 hr
- Using a sharp knife or a mandolin, slice your onion halves in a parallel direction to produce long, 1/4-1/2’’ strips.
- Bring water to a boil. Place the onions in a colander and pour 1 cup of boiling water over them. This tones down the strong onion flavor and par cooks them.
- Transfer the remaining water to a small saucepan, along with the vinegars, sugar, and salt. Bring to a boil, then simmer until sugar dissolves—1 minute. Taste and adjust seasonings if needed, then remove from heat.
- Place onions and peppercorns in a jar and pour warm vinegar over all. Allow to sit at least 45 minutes before serving.
NIGELLA’S COOK, EAT, REPEAT EPISODE 1 - HDCLUMP
From hdclump.com
Estimated Reading Time 4 mins
COOK FROM THE BOOK: NIGELLA LAWSON'S AT MY TABLE
From thehappyfoodie.co.uk
Estimated Reading Time 8 mins
FRIED CHICKEN SANDWICH | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Servings 1
NIGELLA LAWSON'S SAUSAGES WITH APPLES AND ONIONS AS PER ...
From littlewrenkitchen.blogspot.com
Estimated Reading Time 4 mins
BBC: MAKE NIGELLA'S FISH FINGER BHORTA RECIPE FROM COOK ...
From realitytitbit.com
Estimated Reading Time 4 mins
DR OZ: NIGELLA LAWSON PICKLED CARROTS RECIPE + MOROCCAN STEW
From wellbuzz.com
Estimated Reading Time 2 mins
EASY PICKLED RED ONIONS - LAUREN FIT FOODIE
From laurenfitfoodie.com
5/5 (2)Total Time 5 minsServings 8Calories 19 per serving
NIGELLA'S RED CABBAGE WITH CRANBERRIES - POWERED BY ...
From pinterest.co.uk
3.1/5 (1.1K)
SIMPLY NIGELLA COOKBOOK - WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
Estimated Reading Time 6 mins
NIGELLA LAWSON'S RED CABBAGE - DINING AND COOKING
From diningandcooking.com
Estimated Reading Time 1 min
THE ULTIMATE GREEK SALAD – NIGELLA LAWSON – A FOODIE & A ...
From afoodieandafarmer.com
Estimated Reading Time 3 mins
INDIAN-SPICED CHICKEN AND POTATO TRAYBAKE - BCLIVING
From bcliving.ca
Estimated Reading Time 2 mins
FRIED CHICKEN SANDWICH RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Main Course
NIGELLA PICKLED RED ONION : NADIYA'S KITCHEN BY NADIYA ...
From team-building-motivational-speakers.blogspot.com
CRAB MAC'N'CHEESE AND FRIED CHICKEN SANDWICH: NIGELLA ...
From amp.theguardian.com
CHERRY TOMATO SALAD WITH MINT, CAPERS & PINK-PICKLED ONIONS
From houseandhome.com
MACERATED RED ONIONS | NIGELLA LAWSON RECIPES, RED ONION ...
From pinterest.com
YOUR DAILY VEG BY JOE WOODHOUSE | COOKBOOK ... - NIGELLA.COM
From nigella.com
FISH STICK BHORTA | AT MY KITCHEN TABLE
From atmykitchentable.com
NIGELLA LAWSON SPICED LAMB KOFTA WITH GARLIC SAUCE RECIPE ...
From pinterest.com
FOOD NETWORK PICKLED RED ONION - ALL INFORMATION ABOUT ...
From therecipes.info
NIGELLA LAWSON'S RED CABBAGE RECIPE - FOOD NEWS
From foodnewsnews.com
STORING PINK PICKLED ONIONS | ASK NIGELLA.COM | NIGELLA …
From nigella.com
MACERATED RED ONIONS - PINTEREST
From pinterest.co.uk
NIGELLA LAWSON ONIONS IN RED WINE VINEGAR | VISIT A WINERY
From visitawinery.com.au
NIGELLA LAWSON FISH FINGER BHORTA RECIPE | COOK EAT REPEAT ...
From zeezest.com
NIGELLA LAWSON'S FISH FINGER BHORTA RECIPE SPARKS DIVIDED ...
From metro.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love