Border Grill Grilled Alaska Cod Tacos Recipes

BLACK THAI GRILLED ALASKA COD TACOS WITH GREEN PAPAYA SLAW AND SAMBAL CREMA

Steps:

• Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined. For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving. Preheat grill or stovetop grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until fish is opaque throughout. Remove fillets from grill and break into large chunks. Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.

BORDER GRILL CRISPY ALASKA FISH TACOS WITH CHIPOTLE HONEY SALSA

Steps:

• In a medium bowl, combine flour, cayenne, salt, sugar, and baking powder. Add beer all at once and whisk until smooth. Set aside for 10
• minutes. Meanwhile, in a large pot, heat oil to 350F.
• Dust Alaska Pollock strips with flour, tossing to coat evenly. Pat to remove excess flour, and then, a few at a time, drop the fish strips
• first into the batter, and then into the hot oil. Fry until lightly golden and crispy, about 2 minutes. Remove with a slotted spoon and
• drain on paper towels.
• To assemble tacos: Place warm tortillas on a work surface. Line each with shredded cabbage and strips of crispy fish. Serve immediately,
• topped with a generous drizzle of Chipotle Honey Salsa and spoonful of Baja Sauce.
• * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
• side. Wrap in towel to keep warm.
• Chipotle Honey Salsa:
• 3 canned chipotle chiles in adobo sauce
• 1 tomato, cored and cut in quarters
• 1/2 small onion, sliced
• 1 clove garlic
• 1/2 cup water
• 1 teaspoon salt
• 1/4 cup honey
• 2 Tablespoons red wine vinegar
• In a small saucepan, bring chiles, tomato, onion, garlic, water, and salt to a boil and reduce to a simmer. Cook for 15 minutes, covered,
• and then puree in a blender until smooth. Transfer to a small bowl and add honey and vinegar. Serve at room temperature.
• Baja Sauce:
• 2 cups high-quality, store-bought salsa fresca
• 1 cup crema or sour cream
• 1 lime, juiced
• Salt and freshly ground black pepper, to taste
• Combine ingredients. Taste and adjust seasonings as necessary.

ALASKA COD ACQUA PAZZA

Steps:

• 1. Preheat grill or griddle pan.
• 2. Season fillets with salt, pepper, lemon and 1 Tbsp of oil.
• 3. Grill approximately 2-3 minutes each side until done.
• 4. Heat sauté pan on high heat.
• 5. Add remaining oil, squash and zucchini.
• 6. Brown vegetables then add garlic, red pepper flakes, and tomatoes.
• 7. Toss gently and add sherry.
• 8. Turn off heat and add tomato juice.
• 9. Finish by placing mixture in serving bowl, top with cooked fillets, croutons, and parsley leaves.

BORDER GRILL GRILLED ALASKA COD TACOS

Steps:

• For the marinade, lightly toast cumin seeds in a dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to
• a blender. Add jalapeos, garlic, salt, pepper, and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and
• puree until smooth. Using hands, generously cover Alaska Cod entirely with marinade and let sit at room temperature for 20 minutes.
• Preheat a medium-hot grill, broiler oven, or pan on the stovetop over medium-high heat. Cook fish until nearly opaque throughout, about 2
• to 5 minutes per side, depending on thickness. Remove fish from heat, cool slightly, and pull apart into large flakes.
• To assemble tacos: Place warm tortillas on a work surface and line each with a piece of lettuce. Top with chunks of fish, a generous
• spoonful of salsa fresca, and guacamole. Serve immediately accompanied by lime wedges.
• * To warm, dip corn tortillas in water, shaking off excess. Toast, in batches, in a nonstick pan over moderate heat, about 1 minute per
• side. Wrap in towel to keep warm.
• Border Guacamole
• Makes 3 cups, or 6 appetizer servings
• 5 ripe avocados, preferably California Hass
• 6 Tablespoons chopped fresh cilantro
• 1 medium red onion, diced
• 4 jalapeo chiles, stemmed, seeded, and finely diced
• 3 Tablespoons freshly squeezed lime juice
• 1-1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• Cut the avocados in half. Remove the seeds, peel, quarter, and place in a mixing bowl. Mash with a potato masher or fork until chunky. Add
• the remaining ingredients and combine with a fork. Serve immediately.