I did a cooking demo last Sunday at Kathleen’s Catch in Johns Creek. The turnout was fantastic, which I loved, but what really made my afternoon was the response folks had to the recipes I prepared – Tuscan Smoked Herbed Salmon and Red Snapper Fish Taco’s.
This salmon recipe is always a winner, particularly among those that are hesitant to try fish. I’m not sure if it’s the ingredients or the preparation that does it, but kids even eat this one! The fish taco recipe is unique in that the tartar sauce has some kick to it from chipotle chilies in adobo sauce and the garnishes include orange zest and cilantro which aren’t typical for this dish.
Like all of my recipes, both were easy to prepare and used fresh, local ingredients. The fish came from Kathleen’s Catch of course which only sells the best, fresh fish and seafood and the tomatoes and fresh herbs came from the Johns Creek Farmer’s Market where I’d volunteered the day before.
Since I shared the recipes with demo participants, I’ll share them with you as well! If you have any thoughts, questions or fish recipes you’d like to share, send em in!
Tuscan Smoked Herbed Salmon
- 4 (5 ounces each) salmon fillets
2 teaspoons Colona Extra Virgin Olive Oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
2 teaspoons JR’s Favorite Tuscan smoke Herb Blend
Preheat the oven to 400 degrees F. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. In a medium bowl, combine the tomatoes, shallots, 2 tablespoons of oil, lemon juice, herb blend, salt and pepper.
Place a salmon fillet, oiled side down, on a sheet of foil. Make a “boat” out of the foil to avoid spilling. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
Place the foil packet on a baking sheet and bake until the salmon is just cooked through, about 25 minutes. Transfer the foil packets to plates and serve.
Red Snapper Fish Taco’s
For the tartar sauce:
- 2 cloves garlic, finely chopped
- 1 to 2 chipotles in adobo sauce seeds removed, finely chopped
- 3/4 cup mayonnaise
- 1 scallion, white and light green parts only, finely chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
For the tacos:
- 2 pounds skinless red snapper fillets (or other firm, flaky
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
1 teaspoon salt
- teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 3 cups vegetable oil, for frying
- 8 8-inch flour tortillas
- 1 cucumber, peeled, quartered lengthwise, seeded and
sliced into 1/2-inch pieces
- 2 cups arugula leaves
- 1 cup fresh cilantro
- Zest of 2 oranges
- Lime wedges, for serving
Combine tartar sauce ingredients in a small bowl and refrigerate until ready to use.
Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it’s hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.