This is a super drink to go with the Fish Tacos. Heck, I think it would be good with anything !
Pomegranate Margaritas
Recipe by: Tyler Florence
1/4 cup pomegranate juice
1/3 cup Tequila (about 4 ounces)
1/8 cup Triple Sec (about 1-ounce)
1/4 cup lime juice (about 2 ounces)
12 ounces ice cubes
Margarita salt, optional.
Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top.
Tuesday, June 10, 2008
Ultimate Fish Tacos
Below you'll see an incredible recipe for Fish Tacos. We enjoyed these with friends during a celebration for the Belmont Stakes race. Unfortunately Big Brown did not win ... but these tacos were certainly a winner. For those that know me well, you know that I'm generally not good at following recipes ... but I did follow this and it was perfect. I've made a few notes but otherwise followed it.
The Ultimate Fish Tacos
Recipe by: Tyler Florence
2 pounds mahi mahi (skinned, boned and cleaned) cut into strips
Note: I used pollack and it was awesome!
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch chives, chopped
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
2 limes (note: I just used a ½ cup lime juice)
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Prepare the fish. Cut the pieces of fish into strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Note: I was told by the man at the fish market to do – egg, flour, egg, panko. It worked very well.
Once all the fish is breaded, deep-fry in small batches in (350ยบ F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Mix all ingredients. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
I served with the fire-roasted salsa too.
Serve with warm flour tortillas.
Enjoy!
We did.
The Ultimate Fish Tacos
Recipe by: Tyler Florence
2 pounds mahi mahi (skinned, boned and cleaned) cut into strips
Note: I used pollack and it was awesome!
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch chives, chopped
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
2 limes (note: I just used a ½ cup lime juice)
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Prepare the fish. Cut the pieces of fish into strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Note: I was told by the man at the fish market to do – egg, flour, egg, panko. It worked very well.
Once all the fish is breaded, deep-fry in small batches in (350ยบ F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
Prepare the mango-radish salsa. Mix all ingredients. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
I served with the fire-roasted salsa too.
Serve with warm flour tortillas.
Enjoy!
We did.
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