Grilled Fish Taco with Heirloom Tomatoes and Roasted Jalapeno & Lime Mayo

From the Gardens of Mike Scott of Eagle Rock Backyard Farms

Grilled Fish

•      6 (4 ounce) fillets tilapia
•      ¼ tsp. cayenne pepper
•      ¼ tsp. cumin
•      1 tsp. olive oil
•      sea salt and black pepper to taste
•      2 cups sliced heirloom tomatoes
•      2 cups chopped cabbage

1. In a small bowl, combine cayenne pepper, cumin, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

2. Arrange fillets on grill grate, and cook for 3 minutes per side. Place fillets on a warm corn tortilla, add chopped cabbage, tomatoes, and drizzle with roasted jalapeño and lime mayo.

Roasted Jalapeño and Lime Mayo

**This mayo goes with just about anything. Try putting in on a grilled chicken club sandwich, turkey burger, or as a dip for crispy french fries.

•      2 jalapeno peppers or any mild to hot peppers
•      ½ cup of mayonnaise
•      2 cloves garlic
•      1 green onion
•      1 lime, juice and zest
•      1 tbs. cilantro
•      1 large basil leaf
•      sea salt and black pepper to taste

1. Preheat oven to 400 degrees. Place jalapeño peppers on a backing sheet and drizzle with a little olive oil.  Roast for about 20 minutes, until the skin is slightly blistered. Remove from the oven, and place in a ziplock bag. When the peppers are cool enough to handle, peel them, and discard the skin, seeds and core.

2. Place all ingredients except salt & pepper in a food processor, or blender, and puree until smooth. Season with sea salt and pepper. You can refrigerate in an airtight container for up to 1 week. Enjoy!

From Mike’s summer garden: jalapeno peppers, heirloom tomatoes, green onion, cilantro, and sweet basil. 

 
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