Fish Tacos with a Smoky Paprika and Tomato Salsa Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 4 sea bass fillets, skin on, about | ||
| 4 ounces each | ||
| Prosciutto slice | 4 | |
| Mozzarella | 1 Cup (16 tbs), finely chopped | |
| Cherry tomatoes | 8 , finely chopped | |
| Scallions | 4 , finely chopped | |
| Romaine lettuce | 1 , finely chopped | |
| Corn tortillas | 4 | |
| Tomatoes | 2 (For the sals a) | |
| Garlic | 2 Clove (5gm), unpeeled (For the sals a) | |
| 1 red onion, unpeeled and cut in half | ||
| Smoked paprika | 1/2 Teaspoon (For the sals a) | |
| Juice of 1/2 lime | ||
| Olive oil | 2 Tablespoon (For the sals a) | |
| Honey | 1/2 Tablespoon (For the sals a) | |
| Sea salt and freshly ground black pepper | ||
| Goes well with | ||
| Guacamole and Shrimp Salad | ||
| (page 42) | ||
| Mexican Cinnamon Peaches | ||
| (page 206) | ||
Directions
1 To make the salsa, heat a skillet over high heat until smoking hot. Add the tomatoes, garlic and onion and char on all sides 5 to 6 minutes until they are blackened and tender. Remove the skillet from the heat. Once cool enough to handle, skin the onion and garlic. Put the tomatoes, garlic, onion, paprika, lime juice, oil and honey into a food processor, season with a good pinch of salt and pepper and blend until lovely and smooth. Pour the salsa back into the skillet over medium heat, bring to a slow boil, then reduce the heat to low and simmer, stirring occasionally, 15 minutes. This lets all the flavors develop.
2 Heat 2 tablespoons of the oil in a large skillet over medium heat and add the fish, skin side down. Cook 2 minutes, then flip the fillets over, turn off the heat and leave 2 minutes longer to finish cooking.
3 Meanwhile, heat the remaining tablespoon of oil in a small skillet over medium heat and add the prosciutto, if using. Fry really quickly, just 10 to 20 seconds, until the ham is lovely and crisp. Stir continuously so it doesn’t burn.
4 Flake the fish into a large mixing bowl with the salsa, prosciutto, mozzarella, cherry tomatoes, scallions and romaine lettuce. Toss everything together and divide onto the the four tortillas. Roll each into a cone shape and serve.
The recipe is excerpted from the book Mighty Spice, written by John Gregory-Smith. For more information please visit his website www.johngregorysmith.com
2 Heat 2 tablespoons of the oil in a large skillet over medium heat and add the fish, skin side down. Cook 2 minutes, then flip the fillets over, turn off the heat and leave 2 minutes longer to finish cooking.
3 Meanwhile, heat the remaining tablespoon of oil in a small skillet over medium heat and add the prosciutto, if using. Fry really quickly, just 10 to 20 seconds, until the ham is lovely and crisp. Stir continuously so it doesn’t burn.
4 Flake the fish into a large mixing bowl with the salsa, prosciutto, mozzarella, cherry tomatoes, scallions and romaine lettuce. Toss everything together and divide onto the the four tortillas. Roll each into a cone shape and serve.
The recipe is excerpted from the book Mighty Spice, written by John Gregory-Smith. For more information please visit his website www.johngregorysmith.com
Chef
