Featured Recipe | Chipotle Fish Tacos with Cherry Salsa

Chipotle Fish Tacos with Cherry Salsa

Line-caught pacific cod, marinated in a smoky blend of chipotle, spices, cilantro, and citrus, served in fresh corn tortillas with a sweet cherry salsa.

Cook Time: 25 Minutes Active, 1 + Hour Marinade
Serves: 4
**Gluten Free, Dairy Free

For the Chipotle Marinade::
2-3 large garlic cloves
2 -3 whole chipotles
1 T adobo sauce ( from the can of chipotles)
4 T olive oil
zest from one lime
1 T lime juice
1 tsp ground coriander
1 T ground cumin
3/4 tsp kosher salt ( more to taste)
cracked black pepper

1 lb cod

For the Cherry Salsa::
1/3 lb cherries, pitted and halved
1/4 – 1/2 red onion, finely diced (depending on taste)
1- 2 tsp jalapeño (depending on taste)
1/2 c cilantro, chopped
1 cup red cabbage, shredded
2 tbsp fresh lime juice, + more for the grill
salt + pepper, to taste
corn tortillas

First make the chipotle marinade. In a food process, blend all marinade ingredients into a fine paste. Rub fish generously with marinade and let marinate at least one hour or overnight in the fridge.

Prepare grill for direct grilling.

While grill is heating, make the cherry salsa. Combine all the salsa ingredients in a bowl and fold gently with a spatula to mix. Set aside

Oil the grill grates and place the fish on the grill. Cook for about 2-3 minutes a side, until the fish is just beginning to flake. Squeeze a bit of lime juice on the cod, then transfer to a plate. Using a couple of forks, break the fish apart into bite-sized pieces.

Give the tortillas a quick sear on the grill.

Assemble the tacos by placing the grilled cod in the tortillas topping with the cherry salsa. Recommended to be enjoyed on a sunny day with ice cold margaritas!

Enjoy!

 

RECIPE | ROASTED HEIRLOOM TOMATO SAUCE

ROASTED HEIRLOOM TOMATO SAUCE

  • Preheat oven to 425F.

  • Halve and 3-4lbs of tomatoes. Cut large tomatoes into wedges. You can leave smaller ones in halves. 

  • Separate 2 or 4 garlic cloves from a head of garlic. (I used 4, use less if you are garlic averse)

  • Place the tomatoes and unpeeled garlic cloves on parchment lined baking sheets. Drizzle with a generous amount of olive oil and sprinkle with salt.

  • Roast for 30 to 45 minutes or until the tomatoes are very soft and slightly browned. Remove from the oven and carefully remove the garlic cloves from their skin.

  • Transfer everything to a blender container and blend until smooth or leave It slightly chunky if you prefer. Alternately, transfer to a bowl or other large container and puree using an immersion blender. 

  • Taste and adjust seasoning with salt. Let cool slightly then pour into containers to freeze.


OPTIONS:: 
I like to keep this sauce basic so I can later adapt it to different recipes and flavor profiles.

If you prefer a sweeter sauce, add 2 carrots (peeled and cut into ½” chunks) and/or 1 onion (peeled and cut into wedges). 

I have also roasted the tomatoes along with herbs – thyme is particularly good!

The color of your sauce will vary depending on which varieties of tomatoes you used.

This method can also be used with other types of tomatoes as well as red peppers.

RECIPE | Cara’s Mom’s Irish Soda Bread

This recipe is far from traditional but it is tradition in my family. The resulting bread is a tad sweet with a flaky, tender crumb reminiscent of a scone. The caraway seeds are optional but, to me, it doesn’t taste right without them!

IRISH SODA BREAD
makes 1 loaf

3 tbsp cider vinegar
3/4 cup milk + more for brushing the top
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tbsp sugar
1 stick (8 tbsp) butter
1/2 cup raisins
2 tbsp caraway seeds, optional

Preheat oven to 400F. Mix together the milk and vinegar and set aside to “clabber” (curdle) while you proceed with the rest. The milk will thicken and curdle a bit- it’s normal.

Mix flour, salt, baking soda, baking powder and sugar together in a large bowl. Cut the butter into small cubes and toss with the dry ingredients in the bowl. Use a pastry cutter or two knives to cut the butter into the dry ingredients until it resembled coarse cornmeal. Stir in the raisins and caraway seeds, if using. 

   

Make a well in the center and pour in the clabbered milk. Stir vigorously with a fork to fully incorporate the wet into the dry. The dough will be shaggy.

Turn the contents of the bowl out onto a floured surface. Knead 8-10 times to get everything to come together. Shape into a ball and, using a sharp knife, cut a cross in the top – about 1/2″ deep. Place into a shallow greased pie plate or parchment lined baking sheet. Brush the top with milk.

Bake for 15 minutes then lower the oven temperature to 375F and bake for another 30-45 minutes or until the top is golden brown and the bottom sounds hollow when knocked. 

Let cool completely then slice and serve – slathered in Irish butter if you like.