Poblano Fish Tacos
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 large poblano pepper
1/2 English cucumber, coarsely chopped
1 cup grape tomatoes, quartered
2 tablespoons chopped red onion
1 garlic clove, minced
1/2 teaspoon salt
3 tablespoons fresh lime juice, divided
4 tablespoons olive oil, divided
1 tablespoon mango-lime seafood seasoning
1 1/2 pounds grouper or other firm white fish fillets
12 (6-inch) fajita-size corn tortillas, warmed
Lime wedges
Instructions:
Preheat grill to 350° to 400° (medium-high) heat. Grill pepper, covered with grill lid, 3 to 4 minutes or until pepper looks blistered, turning once. Place pepper in a large zip-top plastic freezer bag seal and let stand 10 minutes to loosen skins. Peel pepper and remove and discard seeds. Coarsely chop.
Combine pepper, cucumber, next 4 ingredients, 2 Tbsp. lime juice, and 2 Tbsp. olive oil in a bowl.
Whisk together seafood seasoning and remaining 1 Tbsp. lime juice, and 2 Tbsp. olive oil in a large shallow dish or zip-top plastic freezer bag. Add fish, turning to coat. Cover or seal, and chill 5 minutes, turning once. Remove fish from marinade, discarding marinade.
Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center. Cool 5 minutes. Flake fish into bite-size pieces.
Serve fish and salsa in warm tortillas with lime wedges.
Southern Living JUNE 2011