Sunday, 27 July 2008

White Fish Tacos

Salt and freshly ground pepper 
Four thin fillets of white flakey fish 
1/4 cup flour, for dredging
3/4 cup olive oil, divided
2 large garlic cloves, thinly sliced
1 carrot, julienned
1 red bell pepper, seeded and
   julienned
1 yellow bell pepper, seeded and
    julienned
3/4 cup sherry vinegar or good
   quality white vinegar
1 teaspoon hot pepper flakes
1/4 cup roughly chopped parsley
6 - 8 small corn or flour tortillas,
   for serving
Chopped fresh tomato, for serving
Sour cream or Greek yogurt,
   for serving


  • Sprinkle salt and freshly ground pepper over fish fillets. 
  • Dredge both sides of each piece of fish in flour. 
  • Heat 1/4 cup olive oil in a skillet over medium high heat until it is hot but not smoking. 
  • Sauté fillets on one side for 2 minutes to get a golden hue, then gently flip and cook for 2 minutes more. Remove fish from the pan (they will be slightly undercooked but the vinegar will finish the cooking process as it marinates the fish) and place into a non-reactive glass or ceramic baking dish. 
  • Wipe out the skillet and add 3 tablespoons olive oil. Place the skillet over medium heat. 
  • Add garlic and carrots. Cook for 2 to 3 minutes to soften them slightly. 
  • Add peppers and cook for 2 to 3 minutes more. 
  • Add vinegar and bring mixture to a simmer for 2 minutes. 
  • Remove the vegetables from heat and add the remaining 1 tablespoon of olive oil, hot pepper flakes, and parsley. 
  • Pour this mixture over the fish. 
  • Cool to room temperature, cover, and refrigerate for at least 3 hours, or over night. 
  • Serve the fish at room temperature, with warm tortillas, chopped tomato, and cold sour cream or Greek yogurt.