October marks National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud campaign, which advocates for traceability and accurate labeling in the supply chain.
To celebrate National Seafood Month, Oceana will be spotlighting one sustainable seafood recipe and chef on The Beacon every week. This week, we’re looking at Sam Talbot’s Fish Tacos with Tomato Salsa and Citrus Crema, and you can see previous recipes here.
“If you haven’t tried fish tacos yet, you’re missing out on one of the finer things in life. I spent two years concocting, tweaking, throwing out, and eating thousands of these damn things until I got it right. Actually, forget “right”—until I had it bulletproof. By “bulletproof” I mean if they weren’t perfect, I would have been hazed, stoned, and exiled from where I reside,” says Talbot. “At the end of the day I realized you just need three ingredients: the fish itself, the tortilla, and, just as important, the freshly shaved green cabbage; this last provides just the right amount of texture and crunch in each bite. The salsa and citrus crema bring everything together. If you don’t have time to make your own fresh salsa, a good quality jarred one will do. On the West Coast, mahi-mahi is most often used to fill fish tacos, but any mild white fish, such as cod or tilapia, will work brilliantly.”
2 tablespoons unsalted butter, cut into small pieces
1/4 cup olive oil, plus more for brushing the tortillas
2 pounds skinless cod, snapper, or mahi-mahi fillets *
1/2 cup loosely packed chopped flat-leaf parsley
1/2 cup chopped fresh cilantro
4 garlic cloves, chopped
1/4 cup dry white wine
Salt and freshly ground black pepper
16 flour tortillas (6 inch)
1 cup Tomato Salsa
1/2 large head green cabbage, thinly sliced
1/2 cup Citrus Crema
1 Hass avocado, pitted, peeled, and thinly sliced
2 limes, cut into 4 wedges each
Preheat the oven to 350ºF. Place the butter and ¼ cup oil on a rimmed baking sheet and place it in the oven to melt the butter. When the butter is melted, arrange the fish fillets on the baking sheet and sprinkle with the parsley, cilantro, and garlic. Pour the wine around the fillets and season generously with salt and pepper.
Bake the fish until it flakes easily with a fork, 10 to 12 minutes. Break the fish into 1-inch chunks and set aside. Heat a grill pan over high heat. Place the tortillas in the pan, one at a time, and cook until they are hot and marked with grill lines, 15 to 30 seconds. Brush the hot tortillas with a litte oil and sprinkle with a little salt and pepper.
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