Traditional Latin Fare, Modern Spin

Chef Jose Garces Serves Up Samples Of His Special Approach, On The Early Show

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Halibut Fish Tacos with Chipotle Remoulade & Pickled Cabbage

Serves 6

1/4 cup vegetable oil, for frying
6 servings plantain-crusted halibut
Kosher salt, to taste
Black pepper, to taste
Vegetable oil spray
6 flour tortillas
6 tablespoons chipotle remoulade
3/4 cup pickled cabbage
6 slices avocado
1 lime, cut into wedges
1 cornhusk, soaked and torn into strips

Putting it all together: In a fryer or deep, heavy-bottomed pan, heat oil to 375°F. Fry plantain-crusted halibut until golden brown, about 1 minute. Season with salt and pepper

At the same time, heat a cast-iron pan or a griddle plate over medium heat. Spray with vegetable oil to coat. Place tortillas on the pan and heat each side for 15 seconds. Remove the tortillas, but keep the pan over heat.

Coat 1 side of each tortilla with 1 tablespoon chipotle remoulade. On top of the remoulade place 2 tablespoons pickled cabbage. Add a piece of halibut and an avocado slice to each tortilla. Top halibut with a squeeze of fresh lime, then roll up the tortilla and secure in the middle with a piece of cornhusk. Place the tacos back on the pan or griddle plate and toast each side until slightly browned, about 10 seconds per side.

Place on a serving plate garnished with remaining lime wedges.

Plantain-Crusted Halibut
Yields 6 servings
4 cups vegetable oil, for frying
10 green plantains, peeled and thinly sliced (6 ounces Goya brand plantain chips also work well)
Kosher salt, to taste
Black pepper, to taste
12 ounces halibut, cut into six 2-ounce rectangles
2 cups all-purpose flour
10 large eggs

To make plantain-crusted halibut: In a fryer or a deep, heavy-bottomed pan, heat oil to 375°F. Working in batches, deep-fry plantain slices until golden brown. Remove plantain slices from oil; season with salt and pepper. Drain and allow to cool. In a food processor, process plantain slices until coarse. Store in a cool dry place. (If using Goya brand plantain chips, simply process in food processor until coarse.)

Season halibut with salt and pepper. To bread halibut, arrange 3 large bowls in a line. Place flour in first bowl. Whisk eggs in second bowl. Place plantain crust in third bowl. Coat halibut with flour and shake off excess. Then coat halibut in egg, shaking off excess. Finally, coat halibut with plantain crust. Shake off excess and place on a tray lined with parchment paper.

Chipotle Remoulade:

Yields 1/2 cup

1 canned chipotle chile with sauce, pureed
1 1/2 teaspoons lime juice
1/4 cup mayonnaise
1 tablespoon capers
3/4 scallion, finely chopped
2 teaspoons finely chopped chives
1/2 teaspoon finely chopped flat-leaf parsley
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

To make chipotle remoulade: In a blender, combine chipotle chiles and lime juice. Puree until smooth. In a bowl, combine chipotle mixture with mayonnaise, capers, scallions, chives, and parsley. Season with salt and pepper. Remoulade can be refrigerated for up to 2 days.

Pickled Cabbage:

Yields 3/4 cup

2 tablespoons kosher salt
2 tablespoons granulated sugar
1 cup white vinegar
3/4 cup finely shredded red cabbage

To make pickled cabbage: In a plastic container, combine salt, sugar, and vinegar. Add cabbage. Pickle for at least 1 day, covered and refrigerated.

Heirloom Tomato Gazpacho with Cucumber Salad & Yellow Tomato Chips

Serves 4

4 servings cucumber gelée
1 cup cucumber salad
4 cups heirloom tomato gazpacho
4 yellow tomato chips

Putting it all together: Remove the glasses from the refrigerator and pack 1/4 cup cucumber salad into each glass. Next fill each with 1 cup gazpacho. Top each with a tomato chip.

Cucumber Gelée:
Yields 4 servings

1 cup baby spinach
2 sheets gelatin
3 English cucumbers
1 teaspoon kosher salt

To make cucumber gelée: In a pot of boiling water, blanch spinach for 1 minute. Shock spinach in cold water. Bloom gelatin in ice water. Squeeze out excess water. Peel cucumbers and slice in half lengthwise. Scoop out and discard seeds, reserving the cucumber flesh. Place the cucumbers in a vegetable juicer. (Juicer should extract 2 cups liquid.) In a saucepan over low heat, bring 1/4 cup cucumber juice to a simmer. Add gelatin to dissolve.

In a blender, combine spinach, gelatin mixture and remaining cucumber juice. Season with salt. Pour 1/4 inch liquid into each of 4 rocks glasses and refrigerate to set, about 1 hour.

Cucumber Salad:

Yields 1 cup

2/3 English cucumber, peeled and brunoised
1 1/3 shallots, brunoised
1 1/3 tomatillos, brunoised
1 1/2 teaspoons chopped flat-leaf parsley
2 teaspoons Meyer lemon juice
2 teaspoons extra-virgin olive oil
1 teaspoon kosher salt

To make cucumber salad: In a medium bowl, combine cucumber, shallots, tomatillos, and parsley. Toss with lemon juice and olive oil. Season with salt. Salad can be refrigerated for up to 24 hours.

Heirloom Tomato Gazpacho:

Yields 4 cups

4 large red heirloom tomatoes
2/3 English cucumber, seeded
3 cloves garlic
1/3 cup sherry vinegar
3 tablespoons diced day-old baguette, crust removed
1⁄3 cup extra-virgin olive oil
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

To make gazpacho: Core tomatoes. Dip tomatoes into boiling water for about 15 seconds then shock in ice water. Peel tomatoes.

In a blender, combine tomatoes, cucumber, garlic, vinegar, and bread. Puree until smooth. While processing, slowly add olive oil until emulsified. Season with sugar, salt, and pepper. Gazpacho can be refrigerated for up to 2 days.

Yellow Tomato Chips:

Yields about 10 chips

1 yellow beefsteak tomato

To make yellow tomato chips: Preheat oven to 200°F. Slice tomato paper-thin and lay on a nonstick ovenproof surface, such as a Silpat, and place on sheet tray. Cover with another Silpat. Cook until tomatoes are completely dried, about 1 hour. Uncover and cool. Tomato chips can be stored at room temperature in a dry area for up to 1 week.

FOR MORE RECIPES, GO TO PAGE 3.