delicious discourse

the BIG question

Posted in Uncategorized by delicious:discourse on September 24, 2008

“Where do you eat seafood in Austin?” It was one of those moments where my mind went completely blank. I never thought such a question would be so difficult to answer. I started stammering.  Where do I eat seafood in Austin? Then it hit me, I really don’t, unless it is in the comfort of my own home. Austin being landlocked and all, I have always felt weird about eating seafood here unless it was trout or snapper from the Gulf. It has to be my Hawaiian roots. I am a fish out of water and I don’t really plan on eating other fish that have been too long out of water.

But sometimes, I just get a craving for the light texture of fish, and I have to have it. This will lead me to the grocery store to interrogate the fish guy at Cenral Market about what is the most fresh, when it came in, was it frozen, what HE would eat himself, and what has not been injected with color. This weekend, I found myself walking away from the seafood counter with some good looking salmon (obviously not local, but what is a girl to do) and heading home to make salmon tacos with my local organic peppers and onions.

Fish tacos usually consist of poor quality mysterious white fish either drowned seasoning, bland as can be, or battered and fried. Not mine. Hey, its not bragging if its true. With the help of Matt’s grilling skills, the salmon was center stage in my version of fish tacos, accented with a kick of red, green, and orange peppers, juicy onions, sliced avocado, a sprinkle of cotija cheese, and finished off with a key lime, which was locally grown I might add. Not only does it look vibrant and colorful, it tastes lively and fresh.

Salmon Tacos
Makes about 6 tacos

1lb salmon with skin on (avoid farm-raised)
olive oil

Lightly brush salmon with olive oil and season with salt and pepper. Grill until cooked through. Stick a fork in the middle of the fillet and twist, if it is done, the meat will sort of flake away.
Assortment of peppers & chiles ( bell peppers, I used New Mexican chiles)
1 onion, cut into thick slices
Olive oil

Slice peppers and onions. In a bowl, drizzle with olive oil and season with salt and pepper. Grill until onions are soft and translucent.
6 tortillas (corn, flour, multigrain, your choice)
1 avocado, sliced
cotija cheese
1 lime, cut into 8 wedges

Warm tortillas either on the grill, in a pan on the stove, or in the microwave. To assemble, place a tortilla on each plate. Cut salmon into either strips of chunks and place down the center of the tortilla. Add peppers and onions on top of the fish. Add two slices of avocado. Crumble cotija cheese and sprinkle generously over fish, peppers/onions, and avocado. Garnish with a lime wedge.

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