In the Kitchen: Summer Fish Tacos

(WTNH)–  Executive Chef Mike Webster talks about nutritional awareness and shows us how to make summer fish tacos.

Webster speaks on the health benefits of eating right and gives the nutritional advantages of particular foods.

SUMMER FISH TACO RECIPE:

Ingredient    Amount
Mahi Mahi    4 ea piece
Chimmichurri    1 qt
Tomato Salsa    1 pint
Lime-Slaw    1 qt
Wheat Wrap    As needed

Method
1.    Marinate Mahi in Chimmichurri  minimum 2 hours.
2.    Grill Mahi – Set aside
3.    Assemble taco – Mahi, Chimmichurri, Lime slaw, Salsa.
4.    ENJOY

CHIMMICHURRI RECIPE:

Ingredient    Amount
Parsley    2 Bunch
Cilantro    1 bunch
Garlic    3 ea
Lime Juice    3 ea lime
Red Wine Vinegar    1 oz
Cumin    1 TB
XVO    4 oz
S&P    As needed

Method
1.    In food processor, add garlic, parsley, cilantro – pulse 30 sec.
2.    Add lime juice, vinegar, cumin – pulse 30 sec.
3.    Add XVO, S+P – pulse 30 sec.

SALSA RECIPE:

Ingredient    Amount
Garlic    2 cloves
Red Onion    ½ ea
Green Pepper    ½ ea
Tomato    5 ea
Lime    2 ea
Chili Powder    1 TB
Onion Powder    1 TB
Cayenne Pepper    1 tsp
S+P    TT

Method
1.    Peel, clean and trim garlic & onion – pulse in food processor
2.    Clean, core & trim pepper, tomato – rough chop
3.    add to food processor
4.    Juice lime, add remaining ingredients – Pulse until all ingredients combined
5.    Season To Taste
6.    Serve!

LIME SLAW RECIPE:

Ingredient    Amount
Green or Red Cabbage    1 ea
Carrot    2 ea
Scallion    2 ea
Red Onion    1 ea

Lime Juice    3 ea lime
Mayo    4 oz
Rice Wine Vinegar    1 oz
Garlic (microplane)    1 ea
Scallion    2 ea
Honey    2 oz
Method
1.    Fine Julienne all Vegetables
2.    Vita Prep garlic and scallion with honey.
3.    Add mayo, lime juice, and rice wine vinegar – 10 seconds
4.    Combine dressing with julienne vegetables
5.    Mix in large bowl to entirely coat vegetables

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