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Fish Tacos:
Yield: 4 to 6 servings
Ingredients:
1 whole fillet of leftover grilled drum, fish flaked into small pieces
6 to 8 soft tortillas, either flour or corn, warmed according to package directions
1 recipe Grilled Vegetable Salsa, recipe follows
Chopped ripe tomato, for garnishing tacos
Chopped avocado, for garnishing tacos
Cilantro sprigs, for garnishing tacos
Lime wedges, for serving
Method:
Preheat the oven to 200 degrees F.
Place the flaked leftover fish in a small piece of aluminum foil and warm briefly in a low oven. (Or, alternatively, warm very briefly in a microwave.) Divide the warmed fish equally among the warm tortillas. Spoon some of the Grilled Vegetable Salsa (recipe below) over the fish, and garnish with tomato, avocado, and cilantro sprigs, as desired. Sprinkle with fresh lime juice to taste. Roll up tacos and serve immediately.
Grilled Veggie Salsa:
Yield: About 3 1/2 cups salsa
Ingredients:
3 ears leftover grilled corn, kernels cut from cobs, about 1 1/2 cups kernels
1 cup cooked black beans (drained)
1/2 cup finely chopped leftover grilled onions
1/2 cup chopped leftover grilled red, green, and yellow peppers
5 tablespoons lime juice, or to taste
4 tablespoons olive oil
2 tablespoons chopped cilantro
2 Serrano chilies, stems and seeds removed, minced, or to taste
1/2 teaspoon minced garlic
1/2 teaspoon salt, or to taste
Method:
In a medium nonreactive bowl combine the corn, black beans, onions, peppers, lime juice, olive oil, cilantro, chilies, garlic and salt and stir to combine well. Set aside briefly to allow flavors to mingle. Serve at room temperature.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Fishing on a Budget Episode of Emeril Green.
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