| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright1 |
4 |
servings |
INGREDIENTS
| 1/3 |
c |
Olive oil |
| 1 |
tb |
Ancho or New Mexico chile powder |
| 1 |
tb |
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
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