Fish Tacos

Well, after experimenting with different ways to use Open Blue’s Cobia (aka Black Kingfish), I decided to create a new fish taco recipe. After spending 10 days in Mexico with my family, I really felt like I had tasted ample local flavor, in order to attempt to create something that my family would be proud of… and the verdict was… “This is, by far, the best fish tacos I have EVER had”, a direct quote from my foodie (a try food snob) 16-year-old son! Wahoo!!! It truly warmed my heart. Well, so here it goes:

Cobia Fish Marinade*:

  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 pound of Cobia (black kingfish) cut into 4 pieces
  • Salt
  • 2 limes cut into quarters

Pickled Onions:

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar

Tacos shells:

  • 8 fresh corn tortillas (We love the brand Mariposa)
  • 2 cups of canola oil

Avocado Crema:

  • 2 avocados
  • ½ Tsp salt
  • ¼ cup cilantro leaves
  • ½ cup sour cream

Pico De Gallo:

  • 1 ⅓ cup of chopped tomatoes
  • 1 chopped green chili
  • juice of ½ lime
  • ¼ Tsp salt
  • 1 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp seeded and minced jalapeño (optional)

Bean and Corn Salsa:

  • 1 cup of sweet corn (organic canned)
  • 1 cup black beans (organic)
  • juice of ½ lime
  • 1 tbsp cilantro
  • ¼ Tsp salt

Preparation:

Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, cumin, and chopped cilantro. Mix well. Place the fish in a plastic bag and pour the marinade over it, making sure to massage and coat the fish well on all sides. Allow marinating for at least 20 minutes. I marinated mine for 2 hours.

Avocado Crema: In a food processor, add the avocados, salt, and cilantro. Puree until smooth. Remove from food processor and stir in the sour cream.

Pico De Gallo/Salsa:  For both the Pico De Gallo and the Bean salsa. Mix all of the ingredients together. (I kept them separated).

Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes or until cooked through and opaque. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

corn-tacosMake the Tortillas Tacos Shells: In a large deep pot, add the oil and cook on medium-high. One by one, place the corn tortillas into the oil, flip over after 10 seconds and make sure both sides start to puff up and brown, crease the middle and bend the tortillas in half, and submerge them until they are crisp. Place them on a paper towel lined plate. Repeat with the remaining tortillas.

Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla, add a squeeze of lime. Top with the both the Pico del Gallo and the bean salsa, and marinated onions. Serve with a dollop of avocado crema and cilantro.

*Inspiration from a fish taco marinade I found on Epicurious – made some modifications to the ingredients – the rest of the ingredients are my creation.

(Cobia) Fish Tacos

fish-tacos-home1
pico-de-gallo bean-corn-salsa avocado-crema2

Well, after experimenting with different ways to use Open Blue’s Cobia (aka Black Kingfish), I decided to create a new fish taco recipe. After spending 10 days in Mexico with my family, I really felt like I had tasted ample local flavor, in order to attempt to create something that my family would be proud of… and the verdict was… “This is, by far, the best fish tacos I have EVER had”, a direct quote from my foodie (a try food snob) 16 year old son! Wahoo!!! It truly warmed my heart. Well, so here is goes:

Cobia Marinade*:

  • 1/4 cup olive oil
  • 1 1/2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish
  • 1 pound of Cobia (black kingfish) cut into 4 pieces
  • Salt
  • 2 limes cut into quarters

Pickled Onions:

  • 1/2 red onion, thinly sliced
  • About 1 1/2 cups red wine vinegar

Tacos shells:

  • 8 fresh corn tortillas (We love the brand Mariposa)
  • 2 cups of canola oil

Avocado Crema:

  • 2 avocados
  • ½ tsp salt
  • ¼ cup cilantro leaves
  • ½ cup sour cream

Pico De Gallo:

  • 1 ⅓ cup of chopped tomatoes
  • 1 chopped green chile
  • juice of ½ lime
  • ¼ tsp salt
  • 1 tbsp chopped cilantro
  • 2 tbsp chopped red onion
  • 2 tbsp seeded and minced jalapeño (optional)

Bean and Corn Salsa:

  • 1 cup of sweet corn (organic canned)
  • 1 cup black beans (organic)
  • juice of ½ lime
  • 1 tbsp cilantro
  • ¼ tsp salt

Preparation:

Marinate the Onion: Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.

Marinate the Fish: Pour the olive oil into a small bowl and add the ancho chile powder, cumin, and chopped cilantro. Mix well. Place the fish in a plastic bag and pour the marinade over it, making sure to massage and coat the fish well on all sides. Allow to marinate for at least 20 minutes. I marinated mine for 2 hours.

Avocado Crema: In a food processor, add the avocados, salt and cilantro. Puree until smooth. Remove from food processor and stir in the sour cream.

Pico De Gallo/Salsa:  For both the Pico De Gallo and the Bean salsa. Mix all of the ingredients together. (I kept them separated).

Cook the Fish: Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes or until cooked through and opaque. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.

corn-tacosMake the Tortillas Tacos Shells: In a large deep pot, add the oil and cook on medium-high. One by one, place the corn tortillas into the oil, flip over after 10 seconds and make sure both sides start to puff up and brown, crease the middle and bend the tortillas in half, and submerge them until they are crisp. Place them on a paper towel lined plate. Repeat with the remaining tortillas.

Assemble and Serve: To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla, add a squeeze of lime. Top with the both the pico del gallo and the bean salsa, add marinated onions. Serve with a dollop of avocado crema, and cilantro.

fish-tacos2 fish-tacos-home

 

 

 

 

 

*Inspiration from a fish taco marinade I found on Epicurious – made some modifications to the ingredients – the rest of the ingredients below are my creation.

Cobia (Black Kingfish) with Sweet Potato Puree

cobia-sweet-potato-puree

Here is another Cobia recipe I created using Open Blue’s sustainable fish. The family loved it!

What is Cobia? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. There is more info on this fish on my previous post (click here).  If you want to buy Cobia you can find it at this website: http://www.chefsfreshfish.com/Cobia-Fillet-p/e725a.htm

Ingredients for Sweet Potatoe Puree

  • 2 large sweet potatoes peeled
  • 1 cup of chicken broth (I recommend organic bone broth for a little extra protein)
  • ¼ tsp of grated nutmeg
  • ½ cup créme fraîche
  • ½ tsp of salt

Ingredients for tomato “bruschetta”

  • 3 tbsp of olive oil (EVOO)
  • ½ cup of shallots (diced)
  • 4 garlic cloves (minced)
  • 3 plum tomatoes (deseeded and finely chopped)
  • ½ lemon zest (finely grated)
  • pinch of salt
  • 4 basil leaves (thinly sliced)

Ingredients for Cobia fish

  • 4 (4-6 oz) pieces of Cobia filets (Open Blue’s)
  • 1 lemon
  • salt and pepper
  • 1 tbsp of organic butter

Directions for Sweet Potato Puree:

Cut sweet potatoes into 1 inch cubes. Steam for 10-15 minutes until soft. Place into food processor and puree, slowly adding in the chicken broth. Add in the nutmeg and salt. Puree until smooth. Add in the creme fraîche and puree briefly until you have reached a smooth creamy consistency.

Directions for Tomato bruschetta:

In a small sauce pan on low heat, add in the oil, shallots, garlic, tomatoes, and lemon zest. Salt to taste. Cook for 15 – 20 minutes on low heat, until tomatoes have softened and garlic and onions are clear.

Directions for Cobia Fish Fillets:

Pat the Cobia Fillets dry, squeeze lemon and add the salt and pepper. Can be done 30 minutes prior to cooking. In an iron skillet on medium-high heat, melt butter and sear the fish filets on both sides, making sure it is cooked all the way through and opaque.

Plating:

Place several spoonfuls of the sweet potato puree on each plate. Add the fish to the center and drizzle with the tomato bruschetta. Top with basil for decoration.

This also goes great with a side of kale salad.

Enjoy!

Serves 4

cobia-sweet-potato-puree-cu cobia-sweet-potato-puree-rice

Soy-Marinated for “Open Blue’s” Cobia

soy-cobia

What is Cobia you ask? Cobia is a mild flavored white fish, and a great sustainable substitute for salmon or sea bass. It has also been called black kingfish. Open Blue’s Cobia fish are carefully raised in deep pristine waters and is always sourced from the open ocean. Open Blue Cobia is pure, healthy and safe – free of contaminants, hormones, colorants and pesticides. They raise their fish in a stress free, low density and high-energy environment. This results in healthier fish that is naturally high in protein and very rich in Omega 3 (DHA & EPA), with levels almost 2X as high as farmed Atlantic salmon. There is a great story about Open Blue and their founder Brian O’Hanlon, by Daniel Stone of National Geographic (click here to read more).

Open Blue Cobia is a truly versatile fish that offers a world of culinary possibilities. I have had some amazing Cobia dishes created by one of our favorite restaurants in Boulder, Centro Latin Kitchen on Pearl street.  If you want to buy Cobia you can find it at this website: http://www.chefsfreshfish.com/Cobia-Fillet-p/e725a.htm

I will be posting my own recipes for Cobia, starting with this one:

Soy Marinated Cobia

For the Fish:

  • 1 ½ pound of Cobia cut into 6 even pieces
  • 1/2 cup chopped green onions
  • 3 tablespoons minced peeled fresh ginger
  • 3 tablespoons Chinese rice wine or dry Sherry, divided
  • 2 tablespoons peanut oil or vegetable oil, divided
  • 1 tablespoon soy sauce

For the Sauce:

  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons Asian sesame oil
  • 2 tablespoons Chinese rice wine or dry Sherry
  • 1/4 cup chopped green onions

PREPARATION

For fish:

Rinse fish and pat dry. Mix green onions, ginger, 1 tablespoon rice wine, 1 tablespoon oil, and soy sauce in 11x7x2-inch glass baking dish. Add fish and turn to coat. Let marinate 1 hour at room temperature (but no longer as you will loose the taste of the fish).

For sauce:

Bring first 6 ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and simmer until sauce is slightly thickened and reduced to 1/3 cup, about 6 minutes.

Remove fish from marinade and place on several layers of paper towels to drain; reserve marinade. Pat fish dry. Heat remaining 1 tablespoon oil in a iron skillet, then fish pieces, spreading evenly. Cover and cook 30 seconds. Uncover and loosen fish pieces with metal spatula. Reduce heat to medium and cook 1 minute. Turn fish pieces over; cook 1 minute. Add remaining 2 tablespoons rice wine and reserved marinade from fish. Cover and cook 1 minute. Remove skillet from heat; let fish stand covered until just opaque in center, about 1 minute. Using metal spatula, transfer fish and sauce from skillet to plate. Spoon sauce over fish; sprinkle with green onions.