Recipe Junction

Our Favorite Recipes'

Pacific Coast Grill Fish Tacos

6 servings

• 2 tablespoons olive oil (divided use)
• 1/2 cup yellow onion, diced
• 1/2 jalapeño chile, chopped fine
• 2 tablespoons minced garlic (divided use)
• 1 tablespoon dried oregano
• 2 cans (28 ounces) diced tomatoes in juice
• Salt and pepper, to taste
• 2 pounds boneless white fish
• 1 cup grilled corn kernels
• 1/4 cup fresh cilantro, chopped
• 1/2 cup dry white wine
• 3 tablespoons butter
• Corn or flour tortillas, warmed

Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Saute the onions, jalapeño, 1 tablespoon garlic and oregano until lightly browned. Add the canned tomatoes and bring to a boil. reduce heat and simmer 20 minutes. Season with salt and pepper.

In another pan, heat remaining tablespoon oil over medium heat. Saute remaining tablespoon garlic until soft. Add fish and cook 30 seconds. Add the tomato mixture, then the corn and cilantro. Cook until fish is done. Add wine and butter, and stop cooking when butter is melted. Season with salt and pepper; serve with warm tortillas.

(From chef Hanis Cavin of Pacific Coast Grill.)

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon