Recipe by Meghan Synco
- (4) 6oz. Fish Filets - mild, white, flakey fish (Snapper, Cod, Tilapia) - If using fresh, ask your fish monger for a portioned, skin-off filet. *Chef note: Thinner filets will take on marinade quicker and cook faster.
- ¼ Cup Sicilian Lemon White Balsamic Vinegar
- ¾ Cup Cilantro-Onion Olive Oil
- 2 Tbsp Lime Juice
- 3 Garlic Cloves, minced
- ¼ Cup Red Radish, julienne
- ½ Cup Cilantro, chopped fine
- ½ C Red Onion, julienne
- 3 Cups Purple or Green Cabbage, shredded
- ¼ Cup Chives, sliced thin
- 1 tsp Crushed Red Pepper Flake (optional)
- 2 tsp Kosher Salt
- 1 tsp Black Pepper, fine ground
PREPARE THE INGREDIENTS
1) Prepare olive oil marinade first to allow the fish time to take on the delicate oil.
In a small bowl combine Cilantro-Onion Olive Oil with Minced Garlic Cloves and the optional Red Pepper Flakes. Whisk until combined.
Place fish in shallow dish or Ziplock bag and pour Olive Oil marinade over. Gently turn fish with tongs to evenly coat both sides.
Allow fish to rest, covered, in the refrigerator for 30 mins to an hour. Gently turning the fish over halfway through to allow for even marinating.
2) Prepare your slaw dressing and mix next to allow the crisp cabbage to soak up some flavor.
In a medium bowl combine Cilantro-Onion Olive Oil, Sicilian Lemon White Balsamic, Cilantro, Minced Garlic Cloves, Salt, Pepper, and Sour Cream. Whisk until combined. (You can also place the first 7 dressing ingredients in a food processor and blend until smooth. Incorporate with the sour cream after blending.)
Taste for seasoning adjustment. *Chef note: Each component to a dish should be delicious on its own. Taste as you go.
Place Cabbage, Red Onion, and Red Radish in medium bowl or Ziplock bag and pour ½ Cup Balsamic-Slaw dressing over. Toss to evenly coat all ingredients. (Add the remaining dressing or reserve to top completed taco.) Allow slaw to rest, covered, in the refrigerator until needed.
3) To cook fish, preheat grill / skillet over med-high heat for beautiful sear marks to lock in flavor.
Brush grill grates or skillet with oil to eliminate sticking. Remove marinated fish from vessel, trying to leave as much oil as possible behind without losing the other ingredients. Season top side of the filet liberally with desired amount of salt and pepper.
Gently place fish, seasoned side down on grill or skillet to avoid oil splatter and season the back side of the filet liberally with desired amount of salt and pepper.
Cook for 2 mins without moving the filet. Rotate filet 90 degrees on the grill and cook for another 2 mins to create beautiful hash marks.
If using a skillet, rotating will insure your filet is not sticking. Gently flip fish and cook for another 3-5 mins, or until cooked through depending on the thickness of the filet. Cooked fish will be opaque in color and flaky, or 145 degrees.
4) Building the taco
To build your taco, toast tortillas on the grill for 10 seconds on each side. In the oven, toast for 2-3 mins at 400 degrees.
Cut grilled fish into planks or flake into large chunks and place on toasted tortilla.
Top fish with marinated cabbage slaw, salty cojita cheese, crunchy pepitas and creamy avocado. Drizzle with the remaining Balsamic-Slaw Dressing if you like it SAUCEY!
*Chef note: Double layer the corn tortilla to make sure that taco ends up in your mouth, not in your lap.
PRODUCTS USED IN THIS RECIPE
SICILIAN LEMON AGED WHITE BALSAMIC VINEGAR
Our Sicilian Lemon Aged White Balsamic is a timeless customer favorite. Fairly tart with a clean lemon flavor, this crisp vinegar has innumerable uses in the kitchen. Marinate cherry tomatoes or red bell peppers and finish with a touch of freshly ground black pepper. Especially tasty with white fish and chicken.
CILANTRO ONION INFUSED OLIVE OIL
Roasted sweet Cippolini onions and fresh cilantro make an unequaled pairing. Exceptional on skillet quesadillas and braised chicken breast. Add to homemade guacamole or salsa for a next-level experience. Pair this oil with lime juice to add extra flavor to white fish.
TELLICHERRY PEPPERCORNS JAR
We scoured the world markets to find the very best peppercorns. Bright in flavor and aromatics, and packing a spicy punch, our sourced Tellicherry Peppercorns the perfect complement to our briny sea salt. Simply fill your favorite pepper mill/grinder and start cooking!
PURE KOSHER SEA SALT
Hand-harvested from the cold waters off the Oregon Coast using the same methods as our renowned Pure Flake Finishing Salt, we are extremely excited to offer Pure Kosher Sea Salt - the workhorse in your modern American pantry.
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