I teased you last week with super easy and snackable baked plantain chips, mentioning that they were also great for coating fish and promising to provide a recipe soon. And here I am, following through on that.
This plantain and coconut crusted fish recipe was inspired by something similar devised by another cook on my team during last month’s Top Chef competition. But I wasn’t remotely involved in helping prepare the fish that night, so I scraped together this similar recipe based mostly on flavor memories. The resulting fish is very moist (thanks to the coconut milk), slightly coconutty, and has a flavorful crisp crust. (more…)
“Best fish tacos ever.” And that’s not a groundless claim. You can trust me because I grew up in San Diego with exposure to more than my fair share of freshly-made-by-immigrants-who-successfully-crossed-the-border-and-got-us-hooked-on-their-amazing-cuisine Mexican food. But even so, that statement has been uttered (and, therefore, certified) by a real Mexican who would know even better than a native San Diegan would: Señor Brian Griego.
Just a couple weeks after the Griegos’ cutie pie daughter was born, I made fish tacos at their lovely home (mostly as an excuse to see the little princess, but also to catch up with her fun parents). Everyone enjoyed them so much (except baby Kameron, who was still on a milk-drinking binge at the time) that we actually ran out of fish a little early – a huge compliment to the chef (ahem!) but also horrifying because this chef thinks running out of food when she’s serving others is just so embarrassing!
Anyway, I first got the idea on board a late JetBlue flight from Boston to San Francisco, where I watched Food Network for (no kidding) six hours straight. Tyler Florence was presenting his “ultimate” fish tacos, and I was drawn in by the mango salsa (I love spicy-sweet) and the pink mayonnaise. Yes, pink chipotle mayonnaise is that “special sauce” that makes fish tacos so addictively delicious when you’re eating at a restaurant. (more…)
When it comes to food, I’ve always preferred the stuffed over non-stuffed. Not that Dover sole served over lemon-caper-garlic couscous wouldn’t still be delicious. But Dover sole stuffed with couscous? Way more fun to make, serve, and eat. Bonus: it ensures a little couscous makes it into each lemony bite of flaky fish.
I first became aware of this rolled-and-stuffed preference as a kid during our seemingly (but probably not actually) once-weekendly dinners of grilled steak, potatoes, and vegetable something-or-another. Up until that point, I was just as militant about keeping different foods separated on my plate as I was about making sure that my tucked-in shirt (I was a kid; tucked-in was trendy back then, I swear) created absolutely no lumps or bumps in my pants.
One day, while my attention was focused elsewhere, steak wandered over to fraternize with the mashed potatoes. And I wanted to cry probably shed at least a silent tear or two. But then I realized something: the mess on my place actually tasted good!
Then some salad joined the duo, and soon I was stuffing a little bit of everything into a hollowed out dinner roll. How magnificent – a taste of each part of the meal in every bite! Quite a few years later, some lucky friends of mine can tell you how much more enticing old favorites (e.g., cupcakes and pizza) become once stuffed (stay tuned) or rolled up.
And now, fish rolls. (more…)