Sunday, 6 July 2008

05.07.08: Grilled fish tacos with cilantro-lime coleslaw

Jonesing for a new fish dish, she trawled some back issues of The Splendid Table's Weeknight Kitchen newsletters for this crunchfest of a dish: corn tortillas snugly encasing lots of raw red cabbage with sour cream, lime juice, coriander and sweet onion that topped chipotle-marinated and grilled haddock with a little help from some avo. Salad with pre-julienned beetroot, Jersey jewel tomatoes, and excellent Jubilee strawberries got the balsamic treatment for added, tarty contrast.

SHE SAYS: This was good, but not the knockout dish I thought it would be. We figure the coleslaw needed more of a cider vinegar kick.... We have v. little choice of corn tortillas here, so ther bland blanket o' starch didn't add a lot. Still, the marinade was fairly spicy and the fish notably fresh and good-for-ya. These strawberries are v sweet and best of the season yet, esp with a little balsamic drizzle to bring out the big berry tang.

HE SAYS: Trying to recreate our fav fish tacos of yore from our fave mexican restaurant was a bit daunting but She made a noble attempt, not quite hitting the mark but still tasty and authentic enough to bring back some taste flashbacks. The fish, although not the recommended red snapper, was actually very tasty, it seemed the marinade was its secret weapon. I went back for seconds, oh yes I did. The strawberries for our dessert/salad were already so sweetly good, yet with a splash of balsamic vinegar, they bettered themselves - and how.

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