Robert Irvine Fish Food

FISH TACOS WITH CORN SALSA

Steps:

• For the corn salsa: In a bowl, blend the tomatoes, corn, green onions, yellow onions, cilantro, vinegar, juice, jalapenos and salt and pepper to taste, mixing well. Refrigerate for 30 minutes to 1 hour.
• For the tacos: Preheat a grill to 350 degrees F. Sprinkle the fish with salt and pepper and grill for 3 to 4 minutes. Flip the fish over and grill for 3 to 4 minutes. Remove the fish from the grill and keep warm.
• Grill the tortillas on each side for 1 minute. Be careful not to scorch the tortillas. Divide the lettuce evenly on each tortilla. Top each tortilla with the fish, squeeze of lemon juice and 1 to 2 tablespoons of the corn salsa and serve.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

FISH SUPREME SANDWICH

Steps:

• For the flour: In a bowl combine the flour, chili powder, dry thyme, salt and pepper and mix to disperse the seasoning throughout the flour.
• For the egg wash: In a bowl combine the buttermilk and eggs, and whisk to combine.
• For the sauce: In a bowl combine the mayo, capers and lemon juice, and mix. Season with salt and pepper, being very careful with the salt as the capers are already salty.
• For the sandwich: Preheat enough oil to come 2 to 3 inches up the side of a medium saucepot over medium-high heat, until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• Dredge the fish in the egg wash then in the seasoned flour. Dip in the egg wash again and the flour again. Carefully float the fish in the hot oil and cook until golden brown. Remove from the oil and rest the fish on paper towels to drain excess oil.
• Set a skillet or saute pan over medium-high heat, and heat the grapeseed oil (you may have to do this in batches so portion out the oil for how many batches it will take to toast all of the buns). Toast the buns until golden brown.
• Spread 1 tablespoon of the caper sauce on both sides of the toasted buns and 1 tablespoon of the ketchup on the top half of each bun.
• Season the tomato slices with salt and pepper and arrange 2 slices on the bottom halves of each bun. Place some shredded lettuce on top of the tomatoes. Place 3 to 4 onion rings on top of the lettuce. Cut the fish in half and stack the 2 pieces of fish on top of each bun and top with the top half of the bun. Serve each sandwich with a lemon wedge.