Food

Well, we got pretty lucky this week.  My husbands best friend, Bob, brought back some of the most delicious and fresh Red Snapper from his fishing trip to Santa Barbara on Sunday.  There's really no substitute for the kind of freshness you get from fish that was swimming the same day you're eating it.  

We did it lightly sauteed with a homemade horseradish tartar sauce on Sunday, Spanish Fish Stew last night and tonight it's Baja Fish Tacos.

Michael did an article titled Fishing for Tacos a while back on his Mr. Munchie column and  I thought I'd share that recipe with you all here.

Enjoy...

BAJA FISH TACOS

2LBS. FRESH FISH (whatever fish is the freshest possible and from the ocean)
1/2 A HEAD OF CABBAGE
1 PACKAGE FRESH CORN TORTILLAS (purchasing these from your local Tortillarilla is always the best way to go).
FRESH LIME WEDGES

SALSA:
4 SMALL TOMATOES
1 SMALL ONION
4 CLOVES OF GARLIC
1/2CUP OF CILANTRO
1 FRESH JALAPENO THE JUICE OF ONE LIME
KOSHER SALT AND FRESH GROUND PEPPER TO TASTE

ADD ALL INGREDIENTS IN A FOOD PROCESSOR AND PULSE TO DESIRED CONSISTENCY AND REFRIGERATE FOR 30 MINUTES.

CILANTRO-LIME CREMA:
1 CUP MEXICAN CREMA
1/2 CUP CILANTRO
JUICE OF 2 LIMES
KOSHER SALT TO TASTE

ADD ALL INGREDIENTS IN A FOOD PROCESSOR AND BLEND, THEN POUR INTO A SQUEEZE BOTTLE AND CHILL.

LIGHTLY SEASON THE FISH AND ADD A DASH OF OLIVE OIL BEFORE GRILLING. GRILL QUICKLY (2 MINUTES PER SIDE) ON A VERY HOT GRILL, IN SMALL BATCHES. SERVE THEM TO ORDER FROM THE BBQ WITH A TOUCH OF CABBAGE A SPLASH OF SALSA AND A SQUIRT OF CREMA, FRESH LIME WEDGES ON THE SIDE.