It’s crazy – I had almost never eaten Mexican food before moving to the US and now… it’s one of my favorite foods. I’m absolutely crazy about fish tacos, and I’m kind of always on the look out for the perfect one.
It’s also one of Chris’ and my specialties (we cook together!) since fish tacos are perfect for feeding big groups of friends… Anyway. A few weeks ago, I think I found a fish taco approaching perfection — at Seamore’s, a new seafood restaurant that opened in New York. Of course, one of their secrets is the fresh, delicious cut of fish, but I thought you might like to try it out at home, so here’s the recipe!
Seasonal Seared Fish Taco
Chef Gregg Drusinsky, Seamore’s NYC
8 Fresh Corn tortillas
16 ozs yellow tail flounder fillet cut into strips
2 tablespoon of Canola Oil
½ cup kosher salt
Pico de Gallo:
4 Beefsteak tomatoes diced
1 large red onion diced
2 Jalepeno (diced seeds removed)
1 bunch cilantro washed and chopped
4 cloves garlic smashed chopped
1 tsp cumin
1 tablesoon kosher salt
Black bean Puree:
1 small can black beans drained
½ cup lemon juice
½ cup olive oil
1 tsp black pepper
2 heads little gem lettuce washed and shredded
1 cup crème fraiche
½ cup lime juice
2 red radishes shaved
Make Pico De Gallo. Combine all ingredients into a food Processor and pulse until incorporated.
Blend Black Bean Puree. Place all ingredients in a blender until smooth.
In a pan or on a hot grill, Char the tortillas and put onto a plate.
Season the fish with salt and pepper on one side and sear until golden brown.
Smear a spoonful of puree onto each tortilla. Top with gem lettuce.
Place the fish on top and garnish with pico de gallo and crème fraiche.
Serve with a lime wedge and voila!