This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips
½ cup evoo
¼ cup lime juice
zest of 2 limes
¼ cup cilantro
1/Tbsp chili powder
Kosher salt and freshly ground black pepper, to taste
8 flour tortillas
Slaw
2 cups green cabbage, shredded
2 cups red cabbage shredded
3 tricolor carrots, julienned
6 radishes, julienned
extra virgin olive oil
¼ cup lime juice
salt and pepper
Preheat a charcoal or gas grill.
In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.
Prepare the slaw, pickled jalapeño and spring onion crème recipes. Refrigerate until you are ready to serve.
Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.
Lightly oil the grill grates. Cook the fish 1-2 minutes per side.
Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.
This recipe was served at the 5th annual Farm to Table fundraiser dinner at Terhune Orchards on July 21,2016. This recipe was prepared for our guests by the talented chefs at the Terra Momo Restaurant Group. This annual event event supports the Mercer Sustainability Coalition.
12 oz fresh day boat white fish, such as Tile Fish, portioned into 8 – 1.5 oz strips
½ cup evoo
¼ cup lime juice
zest of 2 limes
¼ cup cilantro
1/Tbsp chili powder
Kosher salt and freshly ground black pepper, to taste
8 flour tortillas
Slaw
2 cups green cabbage, shredded
2 cups red cabbage shredded
3 tricolor carrots, julienned
6 radishes, julienned
extra virgin olive oil
¼ cup lime juice
salt and pepper
Preheat a charcoal or gas grill.
In a bowl marinate the fish with the olive oil, lime juice, zest, cilantro, chile powder, salt and pepper. Cover with plastic wrap and refrigerate for a half hour.
Prepare the slaw, pickled jalapeño and spring onion crème recipes. Refrigerate until you are ready to serve.
Wrap tortillas in tin foil. Warm them in a 300 degree oven for 5-6 minutes.
Lightly oil the grill grates. Cook the fish 1-2 minutes per side.
Assemble tacos with fish on top of the warmed tortilla, then the slaw and some crème on top. Garnish with pickled jalapeno.