Pico De Gallo Fish Food

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO

Steps:

• For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
• For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
• For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
• Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
• To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
• In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

MARINATED SALMON WITH PICO DE GALLO

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

PICO DE GALLO

Steps:

• Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

FISH TACOS WITH PICO DE GALLO

Steps:

• Make pico de gallo: In bowl, toss tomatoes, onion, Fresno peppers, cilantro, lemon juice and 1 teaspoon salt. Let sit, tossing occasionally, until ready to serve.
• Heat grill or grill pan to medium-high. Prepare fish: In wide, shallow bowl, whisk oil, cilantro and garlic to combine. Lightly coat fish in oil mixture and season with salt and pepper. Grill until barely opaque throughout in thickest part, 2 to 3 minutes per side.
• Meanwhile, grill limes, cut sides down, until they begin to char, 3 minutes. Add tortillas and warm, about 1 minute.
• Flake fish into large chunks and divide among tortillas. Top with cabbage, pico de gallo, crema and sprinkling of cilantro leaves. Serve with grilled limes.

PICO DE GALLO

Steps:

• Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
• Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

PICO DE GALLO

Steps:

• In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.

PICO DE GALLO

Steps:

• Combine all ingredients; cover and refrigerate for at least an hour.
• This tastes best the same day that it's made, but is okay the next day.

PICO DE GALLO

Steps:

• Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.