Whether you catch it yourself or start with a store-bought filet, we have the perfect fish dish for date night. Chef Gregg Drusinsky of Seamore’s has graciously shared his famous fish taco recipe for you to enjoy in the comfort of your kitchen. Yummy yellow tail with a crunchy zing – what’s not to love? And for the cooking-challenged, this meal is all about preparation and mixing as opposed to oven-watching and precise measurements, so no excuses and let’s get started!
Seasonal Fish Tacos
Yield: 4 servings
FOR THE PICO DE GALLO:
4 beefsteak tomatoes, diced
1 large red onion, diced
2 jalapeños (diced, seeds removed)
1 bunch cilantro, washed and chopped
4 cloves garlic, smashed and chopped
1 teaspoon cumin
1 tablesoon kosher salt
FOR THE BLACK BEAN PUREE:
1 small can black beans, drained
1/2 cup lemon juice
1/2 cup olive oil
1 tsp black pepper
FOR THE TACOS:
8 fresh corn tortillas
16 ounces yellow tail flounder filet, cut into strips
2 tablespoons canola oil for searing the fish
Kosher salt to taste
2 heads little gem lettuce, washed and shredded
1 cup crème fraiche
1/2 cup lime juice
2 red radishes, shaved for garnish
3 slices of avocado for each taco, for garnish
1. TO MAKE THE PICO DE GALLO: Combine all the ingredients in a food processor and pulse until incorporated. Set aside.
2. TO MAKE THE BLACK BEAN PUREE: Place all the ingredients in a blender, and blend until smooth. Set aside.
3. In a pan or on a hot grill, char the tortillas. Set aside.
4. Season the fish with salt and pepper on one side and sear in canola oil until golden brown.
5. Smear a spoonful of the black bean puree onto each tortilla. Top with the lettuce.
6. Place the fish on top and garnish with the pico de gallo, shaved radishes, sliced avocado and crème fraiche.
7. Serve with a lime wedge.