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Receta Lone Star Steakhouse's Fish Taco
by Global Cookbook

Lone Star Steakhouse's Fish Taco
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Ingredientes

  • 6 Tbsp. grnd dry New Mexico or possibly California chilies
  • 3 Tbsp. salad oil
  • 1/2 tsp freshly-grnd black pepper
  • 1/2 tsp salt or possibly to taste
  • 1/2 tsp garlic pwdr
  • 1/2 tsp cayenne
  • 1/2 tsp grnd cumin
  • 2 whl cloves
  • 1 x dry bay leaf broken into pcs
  • 1 lb boned skinned hard-flesh fish such as halibut, mahi mahi, or possibly rock fish
  • 6 x flour tortillas Shredded cabbage Fresh lime juice
  • 1 3/4 c. mayonnaise
  • 2 Tbsp. water
  • 2 Tbsp. distilled white vinegar
  • 1 x fresh jalapeno chili rinsed, stemmed, with seeds removed
  • 1 x garlic clove peeled
  • 1/2 c. fresh cilantro - (lightly packed)
  • 1/4 tsp freshly-grnd black pepper Salt to taste
  • 2 c. diced tomatoes
  • 1/2 c. finely-diced onion
  • 2 Tbsp. chopped jalapeno chilies
  • 1/4 c. chopped fresh cilantro
  • 2 Tbsp. lime juice
  • 1/2 tsp garlic pwdr Salt to taste

Direcciones

  1. In a large bowl, mix grnd dry chilies, oil, pepper, 1/2 tsp. salt, garlic pwdr, cayenne, cumin, cloves and bay leaf. Rinse fish and pat dry. Add in to bowl and turn to coat with marinade; cover and refrigerateat least 1 hour or possibly up to 1 day, mixing several times.
  2. Lift fish from marinade and arrange pcs in a single layer in a 9- by 13-inch pan. Throw away marinade. Broil fish 4 to 5 inches from heat till opaque but still moist-looking in center of thick part of fish (cut to test), about 5 min for 1/2-inch-thick pcs. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt.
  3. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro-Jalapeno Mayonnaise and a squeeze of lime juice.
  4. For Cilantro Jalapeno Mayonnaise: Combine all ingredients except salt; mix till smooth. Add in salt to taste.
  5. For Pico De Gallo: In a bowl combine all except salt. Add in salt to taste.
  6. This recipe yields 6 tacos.