Here is a perfect example of the migration of Jewish cooking. I created this taco to incorporate all the flavors of the Southwest United States while adhering to the tenets of Kashrut.
- 1 pound fish fillets, skin removed (salmon, sea bass, halibut, or black cod)
- 1/4-cup soy sauce
- 1 Tablespoon light brown sugar
- 6 ounces regular (not lite) beer
- 2 large cloves garlic finely minced
- 1 cup pecans, coarsely chopped
- 2 Tablespoons flour
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon unsalted butter
- 4-6 flour tortillas
1. Cut the fish into 1- inch thick strips.
2. Combine the soy sauce, brown sugar, beer and minced garlic in a Pyrex loaf pan or small casserole. Add the fish and marinate for no more than 1 hour.
3. Combine the chopped pecans, flour, salt and pepper on a plate. Firmly press all sides of the fish into the pecan mixture to coat well.
4. Preheat the oven to 400F.
5. Heat a cast iron skillet over high heat 20 seconds. Add the olive oil and butter and heat until the butter is melted and bubbling.
6. Reduce the heat to medium high if the mixture begins to smoke, and add the fish fillets to the pan. Cook on one side for 1-2 minutes until nuts are golden brown.
7. Flip fish over and then place the entire frying pan in the oven and bake for 5 minutes more or until fish is firm but still springy.
8. Cut the fish pieces in half, if desired and then serve on a flour tortilla with some pineapple salsa and Ancho chili –Margarita mayonnaise.
PINEAPPLE MINT SALSA
1/2 ripe pineapple, peeled cored and cut into small dice
1/2 jalapeno pepper, seeds and inner ribs removed, finely diced
1/3 cup finely diced red onion
1 Tablespoon finely minced Mexican Mint Marigold (or Tarragon)
1 Tablespoon finely minced fresh Mint
Juice of half a lime
Pinch of sugar (optional if pineapple isn’t sweet)
1. Combine all of the ingredients in a small serving bowl and refrigerate until needed.
ANCHO CHILI, MARGARITA MAYONNAISE
1/4 cup Hellmann’s mayonnaise
1 teaspoon Tequila
1/2 teaspoon Grand Marnier or Triple Sec
Fresh lime juice to taste
1/8 -1/4 teaspoon McCormick Ancho chili powder
1. Whisk the mayonnaise in a small bowl until smooth and then add the remaining ingredients and stir to combine.