CSA Items used in these recipes: Garlic Scapes, Baby Leaf Lettuce, Kohlrabi
Tonight I made one of my specialties - fish tacos and homemade salsa to compliment them.
Usually I deep fry the fish, but since we're trying to slim down around here, I adapted a couple of recipes from America's Test Kitchen/Cook's Illustrated. They've developed a method of breading and baking fish and chicken that is very light and very similar to the fried version. You'd be hard pressed to tell the difference.
I used garlic scapes instead of the usual garlic cloves in the salsa, but I did so in moderation. I learned when making the bruschetta yesterday that a little bit of garlic scapes goes a long way.
The Pickled Kohlrabi and Vidalia Onion recipe that I threw together yesterday added a nice sweet and sour crunch to the tacos. I will definitely make it again.
Following are the recipes for tonight's meal:
RECIPE: Mahi Mahi Fish Tacos
Makes 6 to 7 tacos
1 c. Panko bread crumbs
2 t. olive oil
8 oz. mahi mahi filets
2 egg whites
1/2 t. smoked paprika
1/2 t. ground cumin
1/2 t. hot pepper sauce (I prefer Texas Pete)
Cooking oil spray
Soft corn tortillas
Pico de Gallo Salsa for garnish
Pickled Kohlrabi and Vidalia Onions for garnish
Sour Cream for garnish
Set rack in top middle section of oven and preheat to 450º. Cover bottom of baking sheet with aluminum foil. Place baking rack in pan and spray evenly with cooking oil spray.
Heat non-stick skillet to medium high heat. Add panko bread crumbs and olive oil to skillet and mix well. Continue stirring occasionally until bread crumbs turn a light golden brown, about 5 minutes, and remove from heat.
Pat mahi mahi filets dry, salt and pepper them and slice them into 1/2 inch thick chunks.
Whisk together egg whites, smoked paprika, cumin and hot pepper sauce. Toss mahi mahi chunks in egg white mixture, then roll in panko bread crumbs.
Place coated fish pieces on baking rack and spray tops evenly with cooking oil spray. Bake for 7-9 minutes until fish flakes easily with a fork.
Place a couple of pieces of fish in center of each tortilla and garnish as desired.
RECIPE: Pico de Gallo Salsa
Makes about 2 cups
3 small tomatoes, seeded and chopped
1/2 small vidalia onion, chopped
1 small jalapeno pepper, seeded and finely chopped (I didn't have any onhand, so I added about 1/4 t. of dried crushed chipotle pepper which added a pleasant hint of smoke and heat)
1 garlic scape, thinly sliced (or 1 minced garlic clove)
2 T. cilantro, coarsely chopped
1/4 t. lime zest
1 T. lime juice
1 t. kosher salt
Mix all the above ingredients in a medium bowl. Serve as an accompaniment to tacos and/or as a dip with tortilla chips. Best if left to sit for about 30 minutes.