I am a baker by nature. I think I am drawn to the preciseness and the fact that it isnt something you have to do. That said, what I love about cooking is the ability to improvise. I was craving something light and summery today. Nothing spinning through my head sounded good. And then, though unplanned, Bobby Flay entered my living room again. Inspiration! Grilled fish tacos Mahi Mahi style. Topped with a yogurt crema, cabbage slaw and an avocado relish. I could ramble on forever but Ill try to keep my tweaks to a minimum. No mortar and pestle? Hell, a Ziplock and rolling pin works just as well. I swapped the Greek yogurt with sheep milk yogurt. You just want the tang. I had red cabbage but failed to find Napa. Regular green it was! Good crunch. I have a cat who thinks he is mostly dog and part monkey. He has successfully knocked off the top of my fridge and destroyed two blender pitchers in less than a year. I used my food processor instead and it worked just fine. People, I had a moment with the dressing for the slaw. Upon completion and giving it a taste I exclaimed out loud Well that is just, stupid. Stupid, stupid good. Juice from lemon and orange coupled with honey and fresh basil....yeah. If nothing else, make this for anything that requires a dressing. You wont be sorry. The crema called for grilled tomatoes. I opted for diced in a can. With the chipotle in it the smoke was still there. Dry rub for the fish itself. Easy peasy. The tortilla is corn based. I get why Mr. Flay used flour. Its more pliable. I snapped this pic before I attempted to fold it into a traditional taco. Once you grill it, its crispy! Didnt make a difference to me. Food is meant to be messy. Such a flavor bomb. The leftovers can be used with a host of other meals...as long as you dont drink the rest of the dressing. If you want inspiration as well, here is what I used as a base. Cheers! foodnetwork/recipes/bobby-flay/grilled-fish-tacos-with-avocado-relish-smoky-tomato-greek-yogurt-crema-and-red-cabbage-citrus-slaw.html
Posted on: Mon, 04 Aug 2014 00:04:30 +0000
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