The Food That Sings

Ultimate Fish Tacos with Spicy Pink Sauce and Mango-Radish Salsa July 15, 2010

Filed under: Tex-Mex — alisonfsu @ 4:10 pm
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I love Tex-Mex, and fish tacos, but tend to only order them at restaurants. Last evening I tackled fish tacos and was amazed with the simple preparation and full flavor. This recipe is taken from the t.v. show Tyler’s Ultimate, and these tacos are just that, ultimate! The spicy pink sauce makes enough for another meal, and the salsa (which I just ate for lunch), was even better the second day. Add these fish tacos to your menu this weekend!

Fish Tacos with Spicy Pink Sauce and Mango-Radish Salsa

Ultimate fish tacos

Adapted from Tyler Florence

1 pound of tilapia (originally called for mahi mahi)

1 cup of flour

2 eggs, lightly beaten

2 tablespoons water

1-2 cups panko bread crumbs

Olive oil

1/2 head of cabbage, finely shredded

1 bunch cilantro, leaves picked

2 limes, cut into wedges for garnish

Kosher salt and freshly ground pepper

Spicy Pink Sauce

1 cup sour cream

1 chipotle in adobo, plus 1 tablespoon of adobo sauce

1/2 lemon, juiced

Kosher salt and pepper

Mango-Radish Salsa

1 lime

1 mango

3 radishes

1/2 red onion

Mango-radish salsa ready for a spin

1/2 tablespoon chili powder

1 handful of cilantro

1 tablespoon olive oil

Kosher salt and pepper


Cut the fish into 1-ounce strips. Set up a breading station of flour, beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg, then bread crumbs. Lightly fry the fish, in batches, in a hot pan with a few tablespoons of olive oil. The fish will cook quickly, so watch carefully so that your breadcrumbs do not burn. Drain on a paper towel and season with salt. Keep warm until ready to serve.

Prepare the spicy pink sauce. This can be made ahead and refrigerated until you are ready to eat. Put the chipotle in a blender and puree until smooth. Add the sour cream, adobo sauce, and lemon juice and continue to blend. Season with salt and pepper and refrigerate.

Prepare the mango-radish salsa. This can be made ahead and refrigerated until you are ready to eat. Roughly chop the mango, radish, and onion. Place the mango, radish, onion, handful of cilantro, chili powder, olive oil and lime in the food processor and pulse until the salsa is your desired consistency. Season with salt and pepper and chill until ready to use.

Dress your fish with spicy pink sauce, salsa, cabbage, and a sprinkle of cilantro. Serve with warm tortillas.

Serves 4


Sole Meuniere April 15, 2010

Filed under: Uncategorized — jlcouch @ 11:13 pm
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I love french food.  I mean, who doesn’t?  All that deliciousness!  All that butter!  I decided to take on the classic sole meuniere because nothing says spring more (in my mind) than fish.  This recipe was surprisingly simple and with the exception of the sole, all of the ingredients were in my pantry/fridge.  I will definitely be making this more often!

Classic Sole Meuniere

From Bon Apetit, April 2010

Classic Sole Meuniere

*2 servings


1/2 cup of all purpose flour

4 sole fillets (each about 3-4 ounces)

coarse kosher salt

freshly ground black pepper

2 tablespoons of extra virgin olive oil

2 tablespoons of unsalted butter


1/4 cup unsalted butter, cut into 4 pieces

2 tablespoons chopped fresh italian parsley

1 tablespoon fresh lemon juice

lemon wedges


Place flour in pie dish.  Rinse fish; pat dry with paper towels.  Sprinkle both sides of fish with salt and pepper.  Dredge fish on both sides with flour; shake off excess. Place on platter.

Heat oil in large skilled over medium high heat until oil is hot and shimmers.  Add butter; quickly swirl skillet to coat.  When foam subsides, add fish and cook until golden on bottom, 2 to 3 minutes.  Carefully turn fish over and cook until opaque in center and golden on bottom, 2-3 minutes.  Divide fish between 2 warmed plates,tent with foil.  Pour off drippings from skillet; wipe clean with paper towels.


Place skillet over medium-high heat.  Add butter, cook until golden, 1-2 minutes.  Remove from heat; stir in parsley and lemon juice.  Spoon sauce over fish.  Serve with lemon wedges.

* Served here with couscous and spring peas.