RED SNAPPER

Red Snapper image

Yield serves 4

Number Of Ingredients 37

Ingredients

Cabbage Slaw
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
1/4 cup fresh basil leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded napa cabbage
2 cups finely shredded red cabbage
1 large carrot, finely shredded
Fish Tacos
3 (8-ounce) skinless red snapper fillets
Canola oil
Kosher salt and freshly ground black pepper
12 (4-inch) flour tortillas
Charred Tomato Salsa (page 108)
Tomatillo-Avocado Relish (page 108)
Fresh cilantro leaves, for garnish
CHARRED TOMATO SALSA
4 plum tomatoes
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 small red onion, coarsely chopped
3 cloves garlic, chopped
2 teaspoons red wine vinegar
1/4 cup chopped fresh cilantro
2 teaspoons honey
(makes about 3/4 cup)
TOMATILLO-AVOCADO RELISH
2 ripe Hass avocados, halved, pitted, peeled, and diced
2 tomatillos, husked, rinsed, and diced
Juice of 2 limes
2 tablespoons canola oil
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
(makes about 2 1/2 cups)

Steps:

To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth. Season with salt and pepper. With the motor running, add the oil and blend until emulsified. Reserve 1/4 cup of the citrus vinaigrette for the fish.
Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper. The slaw can be made 1 hour in advance and stored covered in the refrigerator.
To cook the fish, preheat the grill to high or heat a grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Transfer to a plate and immediately drizzle with the 1/4 cup reserved citrus vinaigrette. Let cool slightly and then flake into large pieces using a fork.
Grill the tortillas for about 5 seconds per side, until slightly charred. Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, relish, and cilantro leaves. Serve 3 tacos per person.
CHARRED TOMATO SALSA
Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Slice in half, remove the seeds, and transfer the tomatoes to the bowl of a food processor.
Heat the remaining 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add to the tomatoes in the food processor along with the vinegar and process until smooth. Add the cilantro and honey, season with salt and pepper, and pulse a few times. Scrape the mixture into a bowl. Serve at room temperature.
TOMATILLO-AVOCADO RELISH
Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.