Battered sablefish with king crab, spotted shrimp, fresh pico de gallo and cilantro dressing
Ingredients:
(2) 6 oz. butterflied sablefish fillets battered and deep fried (see recipe)
6 oz. king crab, shredded
6 sautéed spotted shrimp
6 flour tortillas
1 cup green and red cabbage, chipped
1/2 cup pico de gallo (see recipe)
4 tbsp cilantro dressing (see recipe)
4 lime wedges
Cilantro sprigs for garnish
2 tsp scallions
To assemble tacos on serving plates: Use 4 tortillas (2 doubled for each) and add the following on each: 1/4 cup of chopped cabbage, one tablespoon of pico de gallo, one tablespoon of cilantro dressing and the juice of one lime wedge. Top with cilantro sprigs.
Beer Batter Recipe
1/3 cup all-purpose flour
1/3 tsp salt
1/4 tsp pepper
1/2 tsp Mexican spices
1/3 cup Alaskan Amber beer
Pico de Gallo (yield: 1 cup)
1 large tomato, diced
3 tbsp red onion, finely diced
1 jalapeño pepper, seeded, ribbed and finely diced
1/4 tsp salt
1/4 tsp cumin
2 tbsp fresh cilantro, chopped
Juice of one lime
Mix ingredients together.
Cilantro Dressing (serves two)
3-4 garlic cloves
3/8 tsp salt
3/8 cup cilantro, packed
3/8 cup parsley, packed
1/8 cup sherry wine vinegar (can substitute red wine or cider vinegar)
1/3 cup olive oil
1/4 tsp hot pepper sauce
3/8 pinch sugar
Using your steel knife in the food processor mix garlic and salt; process until it is a paste. Add cilantro and parsley and process to a fine mince. Add vinegar; process for 10 seconds. Add oil in a slow, steady stream with the processor on. Add hot pepper sauce (to match your taste) and a pinch of sugar. Chill the dressing for several hours in a glass jar; shake to combine before using.