Page 7 - Gallery June Newsletter 2021

R E C I P E O F T H E

M O N T H F R O M

C H E F J O H N

Ingredients:

-1 pound lean white (Alaskan cod)
-salt and freshly ground black pepper
-2 Tablespoons oil (vegetable or canola oil)
-1 small lime , juiced
-1 clove garlic , minced
-1 1/2 teaspoons chili powder
-1 teaspoon ground cumin
-1/2 teaspoon paprika
-1/4 teaspoon cayenne , optional
-8 white corn tortillas
Fish taco sauce:
-1/2 cup sour cream
-1/3 cup mayonnaise
-1 small lime , juiced
-1/2 teaspoon garlic powder
-1/2 teaspoon cumin

-¼ teaspoon salt

-1 teaspoon sriracha hot sauce , or to taste
Toppings:
-Pico de gallo
-Cotija cheese
-Shredded cabbage
-fresh cilantro
-avocado
-lime wedges
-red onion
-hot sauce (try siracha or valentina)

Instructions:
Season the fish with a little salt and pepper on both sides.
In a mixing bowl whisk together the oil, lime juice, garlic, chili powder, cumin, paprika,
cayenne.
Add fish to a large ziplock bag and pour the marinade over fish. Seal bag and allow fish to
marinade for 20-30 minutes.
Please SVP
Preheat grill to medium-high heat. Brush grill grates with oil and grill fish filets for about 3-4
minutes on each side (cook time will vary depending on thickness of fish), flipping only once.
Add the corn tortillas to the grill and warm for about 15 seconds on each side.
Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.