| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright1 |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
T |
Ancho or New Mexico chile |
|
|
powder |
| 1 |
T |
Fresh lime juice |
|
|
Kosher salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
| 4 |
|
Four-ounce Fillets of |
|
|
halibut sea |
|
|
Bass, or cod |
| 4 |
|
Ten-inch Flour or corn |
|
|
tortillas lightly |
|
|
grilled |
|
|
Cabbage Slaw, see * Note |
|
|
Citrus Salsa, see * Note |
|
|
Cilantro Aioli, see * Note |
INSTRUCTIONS
Note: See the "Cabbage Slaw", "Citrus Salsa" and "Cilantro Aioli"
recipes which are included in this collection. Prepare a charcoal fire
or preheat a stovetop grill. In a small bowl, combine the olive oil,
chile powder, lime juice, salt, and pepper. Brush liberally, on the
fillets. Grill the fish until it is just done. To serve, place a warm
grilled tortilla on each plate. Top with one quarter of the Cabbage
Slaw, a portion of the grilled fish, a heaping tablespoon or two of
the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll
and serve. This recipe yields 4 servings. Recipe Source: COOKING RIGHT
with John Ash From the TV FOOD NETWORK - (Show # CR-9655 broadcast
08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by
MM_Buster v2.0l.
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