Crazy Good Fish Tacos
11 ingredients · 25 minutes · 4 servings
Source: Gwyneth Paltrow
1 Poblano Pepper
1/2 Yellow Onion (peeled and roughly chopped) 2 Garlic Cloves (peeled)
1 Lime (Juice)
1/4 cup Cilantro
1/4 Jalapeno Pepper (seeds removed)
3 tbsps Extra Virgin Olive Oil
1 pound Cod Fillet (Can also use striped bass, grouper, halibut or other mild white fish, skin discarded)
1 tsp Sea Salt (to taste)
1 tsp Black Pepper (to taste)
4 Corn Tortilla (Warm corn tortillas, guacamole, salsa, avocado, shredded red cabbage or other toppings you prefer)
Directions
Roast the poblano pepper over an open flame set to medium-high heat, rotating now and then with tongs, until it's charred all over. If you have an electric stove, it's best to broil the pepper, but set your oven rack in the middle of the oven so it takes the pepper a bit of time to char. Be patient; you want to not only blacken the skin, but soften the pepper too. It should take a good 15 min. (I tend to broil the pepper in the smaller toaster oven, saves times while I prep the rest). Place the pepper in a bowl and cover it tightly with plastic wrap or place it in a paper bag to create steam which will help you get the skin off. Once it's cool enough to handle, slip off the skin, the stem and the seeds. Rinse the pepper under a bit of water to remove the last charred bits, then puree the pepper in a powerful blender (I use a food processor) along with the onion, garlic, lime juice, cilantro, and jalapeño and set the mixture aside.
Heat the olive oil in a large skillet over med-high heat. Add the fish to the pan and sprinkle with a big pinch of salt and a few grinds of pepper. Cook, stirring now and then, until a brit browned and completely cooked through and flaky, about 8 minutes. Turn off the heat and add the reserved poblano mixture. Stir to thoroughly combine and serve immediately next to a pile of warm corn tortillas and all the toppings.
Reference:
IT'S ALL GOOD Cookbook by Gwyneth Paltrow and Julia Turshen