Fish #Tacos require tasty fish. A #marinade can infuse other flavors into the fish, bringing a new dimension to your tacos. This works best with a lighter, white-flesh fish. The strong taste of salmon, for example, would drown out the marinade’s effect. We picked red snapper for our tacos.
The first thing before you start working with your fish is to pat your fish on the back! Ensure that they are as dry as possible. Sandwich your fillets between paper towels and pat dry, as below. This well help the fish taste less “fishy” (in a bad way) and pan-fry properly.
Now to mix up the marinade. Make sure you sure extra-virgin olive oil. Just as with the aioli, we want a balance of 4 S’s: savory, sweet, sour, and spice. (Taken from the wise teachings of Thai culinary masters.)
- 1/2 tbsp lemon juice
- 1/2 tbsp extra-virgin olive oil
- 1/2 tsp chipotle chili powder
- 1/2 tsp light brown sugar
- 1/4 cumin
- pinch of salt
- pinch of pepper
Mix! And then… mix. Adjust to your tastes 🙂
Note many of the ingredients are the same as from the Chipotle Aioli. One major tip for maximizing your limited space is to have common ingredients between meals.
Remove the paper towels from the fish, keep the fish on the plate, and coat both sides of the fish generously with the marinade. Cover with another paper towel (to prevent cross-contamination and reuse your limited resources) and place the plate in the (mini-)fridge for 15 minutes or more. This allows the marinade to set, soaking into the top layer of the fish.
We’ll give tips for pan-frying it all in a later post. Check back tomorrow for tips on perfectly crisping your tortillas, with no special equipment!