Marinated Fish Tacos

Served with Goat Cheese Guacamole and Heirloom Tomato-Avocado-Watermelon Radish Salsa
Staff Writer
fish taco

This recipe is courtesy of Spencer’s by the Sea Restaurant, The Reach, A Waldorf Astoria Resort

4
Servings
239
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Six ounce portions of fish
  • 1 recipe Tropical Spiced Fruit Juice marinade (recipe follows)
  • 1 recipe Goat Cheese Guacamole (recipe follows)
  • 1 recipe Garden Tomato-Avocado and Watermelon Radish Salsa (recipe follows)
  • six inch tortillas- corn or flour, soft
  • key lime, halved

For the Tropical Spiced Fruit Juice Marinade

  • 1/2 Cup orange juice
  • 1/2 Cup pineapple juice
  • 1/2 Cup guava juice
  • 1/2 Cup coconut water
  • 3 Tablespoons grape seed or olive oil
  • 2 Tablespoons chopped fresh herbs (cilantro, tarragon, dill and parsley)
  • 1 Medium shallot, peeled and fine chopped
  • 1 clove of garlic, peeled and fine chopped
  • 1 Tablespoon ground Mexican mixed chili dry spice, medium heat Sea salt to taste

For the Goat Cheese Guacamole

  • 1/2 Pound creamy goat cheese, no rind
  • 2 avocados, pitted, skin removed
  • 1 large roasted poblano or passilla chile, cleaned
  • 1 Tablespoon cilantro, rough chop
  • 1 clove of garlic, chopped
  • 2 Tablespoons key lime juice
  • 1/2 Cup half and half
  • Sea salt and pepper to taste

For the Garden Tomato-Avocado and Watermelon Radish Salsa

  • 4 large garden heirloom tomatoes or best available, small dice
  • 1 medium watermelon or red radish, peeled small dice
  • 2 avocado, pitted, pitted, small dice
  • 1 small purple onion, small diced
  • 4 serrano or jalapeno chiles, seeds removed, finely diced
  • 3 Tablespoons fresh cilantro leaves, finely chopped
  • 2 Tablespoons fresh key lime juice
  • Sea salt and pepper to taste

Directions

Proceed to the grill and ensure the cooking area is cleaned. Spray cooking surface with cooking spray. Use medium-high heat. Cook the marinated fish to a medium to medium-well doneness (just cooked through). Set aside to rest. Clean the cooking surface and warm the tortillas on each side 10-15 seconds.

Repeat the same process with the key limes.

After the fish has had a few moments to rest, flake the fish into medium-large pieces and place along the diameter of the warmed tortillas. Atop the flaked fish place equal amounts of goat cheese guacamole followed by tomato-avocado and watermelon radish salsa.Fold into a taco a shape and serve with the halved key limes on the side. For extra spice, serve with your favorite hot sauce.

For the Tropical Spiced Fruit Juice Marinade

Combine all above ingredients in a bowl, mix well.

Marinate the fish for a minimum 20 minutes making sure all portions are evenly coated.

For extra intensity of spice flavor, substitute your favorite hot dry spice blend and/or add in your favorite hot sauce.

For the Goat Cheese Guacamole

To roast the chile, place on high heat grill or above a gas flame to char the outside skin to a dark brown almost black color all around.

Place in a bowl and cover with plastic wrap until cool.

When cool enough to handle remove the outer charred skin as well as the seeds inside.

Place the roasted chile along with all the above ingredients in a food processor, puree until smooth (If needed, half and half maybe used to thin the puree to achieve desired consistency).

Season to taste.

Chill in refrigerator for at least 30 minutes before serving to allow flavors to combine.

For the Garden Tomato-Avocado and Watermelon Radish Salsa

Thoroughly combine all the ingredients in a mixing bowl.

Season to taste.

Chill in the refrigerator for at least thirty minutes before serving to allow the flavors to combine.

To adjust spice intensity add or take away the serrano or jalapeno chiles and/or add your favorite hot sauce.

Nutritional Facts

Total Fat
13g
19%
Sugar
15g
17%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
23g
18%
Protein
10g
22%
Vitamin A, RAE
98µg
14%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
88mg
9%
Choline, total
17mg
4%
Fiber, total dietary
2g
8%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
24mg
8%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
122mg
17%
Selenium, Se
8µg
15%
Sodium, Na
35mg
2%
Water
188g
7%
Zinc, Zn
1mg
13%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.