Okay, I know I’ve gone on and on about my local farmer’s market – but it really is so great. Although not very large, it is well edited, and the vendors are of the highest quality. From biodynamic, organic produce to artisanal “street food”, we have a truly outstanding selection of fresh, delicious and seasonal offerings to choose from each week.
In my opinion, one of the stand-outs of our market is Pura Vida Fisheries. Pura Vida (translation: “pure life”) sells 100% wild caught, local seafood straight from Hampton Bays, New York, and is highlighted in this week’s recipe.
This recipe should really be called “Summer on a Plate”. It pairs fish tacos with a garnish of quick “slaw” and some creme fraiche, and is served with a simple corn, tomato and avocado salad. I made some pickled red onions to go with the tacos and passed lots of fresh cilantro and cut up limes.
As we are in the midst of a long stretch of 100 degree days here, this dinner was most welcome. Light, refreshing and delicious – exactly what a summer meal should be.
Fish Tacos served with Corn, Tomato and Avocado Salad
any firm, mild fillet of your choice (I used sole) – about 1/2 pound per person
salt and pepper
corn tortillas (2 per person), heated (see Notes)
a quick “slaw” – made from 2 carrots and 1/2 head of small red cabbage, shredded
sour cream or creme fraiche
fresh cilantro, finely chopped
Pickled Red Onions (recipe adapted from Smitten Kitchen):
1 red onion, thinly sliced in rings
1/2 c. red wine vinegar
1/2 c. cold water
2 T. kosher salt
1 T. sugar
Tomato, Corn and Avocado Salad:
1 pint cherry tomatoes, halved
4 ears of corn, grilled or boiled, kernels removed (see Notes)
2 avocados, halved, pitted and diced
2 – 3 T. fresh lime juice
1 T. vegetable oil
salt and pepper
Prepare the pickled onions: In a small bowl, combine vinegar and water. Stir in salt and sugar till dissolved. Add onion rings, making sure that the rings are completely submerged. Put aside for at least an hour (these can be made in advance and refrigerated overnight).
Prepare the salad: Combine the tomatoes, corn and avocado in a medium bowl. Add the lime juice and oil; toss gently to coat. Season with salt and pepper to taste.
Prepare the tacos: Pre-heat grill to medium high. In a glass baking dish, arrange fish fillets in a single layer – drizzle both sides with olive oil, salt and pepper. Grill fish for 5-8 minutes per side, flipping once, till cooked through. Cut into strips.
To serve: Place 2 tortillas on each plate. Put some of the sliced fish in the center of each tortilla. Top with some pickled onions and chopped cilantro. Serve tacos accompanied by the “slaw”, creme fraiche and lime wedges. Serve immediately with the salad.
1. To warm tortillas: Wrap up to 8 tortillas in foil; crimp edges to seal. Place packet in a pre-heated 350 oven for 12- 15 minutes. Keep sealed till ready to use.
2. I love corn and have experimented endlessly with the best way to grill it – wrapping it in foil, leaving on just the innermost layer of silk, and removing all of the silk entirely. As I prefer a really grilled, smoky “charred” flavor, I completely remove the silks and put the corn directly on the grill, turning about every 2 minutes for a total of 8-10 minutes.