Fish Taco Platter

Ingredients for Fish Taco Platter

• 1 red onion (about 350g ), halved lengthwise, cut thinly crosswise

• 5 whole small jalapeños

• 475ml seasoned rice vinegar

• 3 cuillères à soupe de jus de citron vert frais

• 1 cuillère à soupe de gros sel casher

• 120ml de mayonnaise

• 120ml de crème aigre

• 2 cuillères à soupe de jus de citron vert frais

• 1 teaspoon (packed) finely grated lime peel

• Pincée de sel

• 350g tomatillos,* husked, stemmed, divided

• 4 spring onions, white and green parts separated

• 1 jalapeño chilli

• 2 gousses d'ail, non pelées

• 1 1/4 cups (packed) fresh coriander leaves

• 1 tablespoon (or more) fresh lime juice

• 2 cups buttermilk

• 1/2 tasse de coriandre fraîche hachée

• 3 cuillères à soupe de sauce piquante

• 3 teaspoons coarse kosher salt, divided

• 1 cuillère à soupe de jus de citron vert frais

• 900g skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

• 16 corn tortillas

• 475ml self-rising flour

• Huile végétale (pour la friture)

• Fresh salsa

• Guacamole

Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

Preheat oven to 191°C. Lightly oil roasting pan. Char half of tomatillos, white parts of spring onions, and jalapeño directly over gas flame or in grill. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeño. Place all roasted vegetables, spring onion tops, coriander, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

Mix buttermilk, coriander, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 149°C. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 177°C. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.