There is something about the summer months that screams “fish tacos.” Thanks to our friend, John Gregory Smith, and his article in the spring 2013 issue of Where Women Cook magazine we have a great fish tacos recipe that will leave your taste buds happy.
John Gregory Smith
- Salsa – 2 tomatoes
- 2 garlic cloves, unpeeled
- 1 red onion, unpeeled and halved
- ½ tsp. smoked paprika
- Juice of ½ a lime
- 2 TB. olive oil
- ½ TB. honey
- Sea salt and freshly ground pepper to taste
- Tacos – 3 TB. olive oil
- 4 (4 oz.) sea bass fillets, skin on
- 4 slices of prosciutto (optional)
- 1 cup finely chopped mozzarella
- 8 cherry tomatoes, finely chopped
- 4 scallions, finely chopped
- 1 leaf romaine lettuce, finely chopped
- 4 corn tortillas
- To make salsa, heat a skillet over high heat until smoking hot. Add tomatoes, garlic, and onion and char on all sides until blackened and tender, about 5-6 minutes.
- Remove skillet from heat. Once cool, skin onion and garlic.
- Place tomatoes, garlic, onion, paprika, lime juice, oil, and honey into a food processor, and season with a good pinch of salt and pepper. Blend until smooth.
- Pour salsa back into skillet over medium heat, bring to a slow boil, then reduce heat to low and simmer, stirring occasionally for 15 minutes.
- Heat 2 tablespoons of oil in a large skillet over medium heat. Add fish, skin side down. Cooke 2 minutes, flip fillets over, turn off heat, and cook 2 minutes longer.
- If using prosciutto, heat remaining tablespoon of oil in a small skillet over medium heat. Add prosciutto and fry quickly, 10-20 seconds, until crisp. Stir continuously to avoid burning.
- Flake fish into a large mixing bowl with salsa, prosciutto, mozzarella, cherry tomatoes, scallions, and romaine lettuce. Toss to combined and divide onto four tortillas. Roll each into a cone shape and serve
When was the last time you had fish tacos?