The Taco Meets The Sea

Fish tacos have been around for a while, but when The Early Show resident chef Bobby Flay gets hold of an old idea, the end result is something new.

Chef Flay shows us how to pan grill white fish like Mahi Mahi, Red Snapper or Halibut to create a tasty taco that could potentially rival any grilled summer meat. He chooses flaky white fish primarily because it is easy to handle and serves as a canvas for larger, spicier flavors. The key to this dish is to cook the fish just enough.

About Fish Tacos

Fish tacos are a centuries-old fusion of Asian and Mexican cuisine. They appeared when Japanese fishermen working the waters of the Mexican peninsula just below California introduced local cooks to tempura. Then the batter-fried food concept was applied to fish.

The new fish dish soon was combined with the tortilla, salsa, sour cream and all other things Mexican. Flay's grilled fish tacos are a healthier version than the batter-fried variety.

Fish tortillas are not too different from those filled with beef or shredded poultry. The bottom line always appears to be to combine a great "meaty" filling with robust and zesty accompaniments like: red hot sauce, shredded cabbage, chopped tomatoes, onions, cilantro, and slices of lime.

Fish Tacos Recipe
Serves: 4

Tacos:

1 lb white flaky fish, such as Mahi Mahi, Red Snapper, Halibut
Canola oil
Salt and freshly ground pepper
4 flour or corn tortillas, 6-inches in diameter, fried and folded in half
Shredded white cabbage
Hot sauce
Creme fraiche
Fresh limes
Thinly sliced red onion
Thinly sliced green onion
Shredded Monterey Jack cheese, optional
Fresh Tomato Taco
Tomatillo Salsa

Preparation

1. Preheat grill or grill pan. Brush fish on both sides with oil and season with salt and pepper to taste. Grill fish for 3-4 minutes on both sides or until just cooked through. Break up the fish into bite-sized pieces.
2. Assemble tacos with any or all of the above toppings. Serve immediately.

2 large ripe tomatoes, seeded and finely diced
1/2 serrano chile, seeded and finely diced
3 tablespoons finely chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon Canola oil
Salt and freshly ground black pepper

Preparation

• Combine all ingredients in a bowl and season with salt and pepper to taste.

6 tomatillos, skin removed and washed
1 large red onion, peeled and quartered
1 small jalapeno
3 cloves garlic
3 tablespoons Canola oil
Salt and freshly ground pepper
3 tablespoons fresh lime juice
3 tablespoons chopped cilantro
1 tablespoon honey

Preparation:

1. Preheat oven to 400 degrees F. Combine tomatillos, onion, jalapeno, garlic and oil in a small baking dish, season with salt and pepper and roast until soft, about 20-25 minutes. Let cool for 15 minutes.
   
2. Place cooled ingredients in a food processor, add the lime juice, cilantro and honey and process until smooth. Season with salt.