RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, KAY BENAROCH
Fish tacos are a delicious and healthy meal to serve during late spring and summer. My mango salsa adds some sweetness and heat and is the perfect accompaniment for these delicious tacos. The recipe provides 2 to 3 tacos per person, but feel free to double it for a larger crowd!
Mango salsa: (Kay Benaroch original)
- 1 ripe mango, peeled and diced
- 2 cherry peppers or roasted red peppers, drained and diced – 4 Tbsp.
- 2 Tbsp. minced shallots
- 3 Tbsp. minced fresh cubanelle pepper
- ¼ c. chopped fresh cilantro leaves
- 2 Tbsp. lime juice
- 1 tsp. kosher salt
- ¼ cup mayonnaise
- ½ cup sour cream or plain Greek Yogurt
- 1 Tbsp. lime juice
- 1 tablespoon canned chipotle pepper, finely chopped
- Kosher salt and freshly ground black pepper
- ½ cup flour, preferably Wondra or other fine milled flour
- 1 ½ teaspoons chili powder
- ½ cup milk
- ¼ cup peanut oil, plus a splash more for greasing pan
- Pat of butter
- 1 pound flounder or any firm, white-fleshed fish, cut across the grain of the flesh into strips about 1/2 inch wide by 3 inches long
- 12 6-inch fresh corn or flour tortillas or 6 8-inch tortillas
- 2 cups shredded green cabbage
- A saucy hot sauce
- Salsa: In a medium bowl, combine the mango, cherry peppers, shallot, cubanelle pepper, cilantro, lime juice and salt and toss to combine and refrigerate to let flavors meld.
- Crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Season to taste with lime juice, salt, pepper, and chipotle.
- Fish: In a medium bowl, mix together the flour, chili powder and 1 1/2 teaspoons each of kosher salt and black pepper. Pour the milk into another medium bowl and place the fish into it.
- Pour 1/4 cup of the peanut oil into a 12-inch frying pan and place over medium-high heat until it shimmers and is about to smoke. Remove the fish pieces from the milk bath and dredge them lightly through the flour mixture, shaking to remove excess. Add the butter to the pan. Place some fish pieces in the oil, without crowding them, and cook until deep golden brown on one side, 3 to 4 minutes. Turn carefully and cook for 1 minute more. Remove to a warmed, paper-towel lined plate and sprinkle with salt. Repeat with the remaining fish.
- Meanwhile, lightly grease a skillet with a drizzle of oil and set over medium heat. Heat the tortillas, one or two at a time, until they are soft and hot. Keep them warm, wrapped in a dish towel. Fill each tortilla with 3 pieces of fish, browned side up, followed by cabbage and mango salsa. Drizzle with the crema sauce. Serve 2 to 3 tacos per person, with lime wedges and hot sauce on the side.