Red Snapper

Name: Red Snapper
Yield: serves 4
Ingredients: 1/4 cup fresh lemon juice; 1/4 cup fresh orange juice; 2 tablespoons Dijon mustard; 2 tablespoons clover honey; 1/4 cup fresh basil leaves, chopped; Kosher salt and freshly ground black pepper; 1/2 cup canola oil; 2 cups finely shredded napa cabbage; 2 cups finely shredded red cabbage; 1 large carrot, finely shredded; 3 (8-ounce) skinless red snapper fillets; Canola oil; Kosher salt and freshly ground black pepper; 12 (4-inch) flour tortillas; Charred Tomato Salsa (page 108); Tomatillo-Avocado Relish (page 108); Fresh cilantro leaves, for garnish; 4 plum tomatoes; 4 tablespoons canola oil; Kosher salt and freshly ground black pepper; 1 small red onion, coarsely chopped; 3 cloves garlic, chopped; 2 teaspoons red wine vinegar; 1/4 cup chopped fresh cilantro; 2 teaspoons honey; (makes about 3/4 cup); 2 ripe Hass avocados, halved, pitted, peeled, and diced; 2 tomatillos, husked, rinsed, and diced; Juice of 2 limes; 2 tablespoons canola oil

December 14, 2011

Fish tacos originated in Mexico’s Baja California and spread up the coast to southern California. Versions featuring deep-fried fish are the most common, but I prefer to grill light, flaky red snapper for these tacos. The grill gives the fish a touch of smoky, charred flavor, which balances the fresh garnishes of tart tomatillo-avocado relish and crunchy red cabbage slaw. Cabbage is a traditional garnish for fish tacos and keeps its crunch factor long past the point when lettuce would have wilted. I make my slaw from a mix of delicate, pale green napa and deep purple red cabbages. Sweet basil may seem an unexpected choice, but its flavor complements the citrus juice in the slaw’s vinaigrette and offsets the assertive cilantro in the charred tomato salsa.

Recipe notes

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