Try Bobby Flay’s fish tacos with three yummy relishes

Celebrity chef shares secrets to make this entree bold, zesty and fun

Video: ‘Relish’ what’s left of summer produce

TODAY recipes

updated 8/10/2011 3:17:17 PM ET

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Bobby Flay knows just how to make food bold, zesty and fun — and his recipe for fish tacos is no exception. Here, the celebrity chef shows how to prepare this delicious entree along with red cabbage slaw and three mouthwatering accompaniments: corn-basil relish, tomato-serrano relish and peach-ginger relish.

Recipe: Fish tacos with three relishes (on this page)

Recipe: Fish tacos with three relishes

Bobby Flay

Ingredients

For the red cabbage slaw:
1/4 cup lemon juice
1/4 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
1/4 cup fresh basil leaves, chopped
Salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned
For the fish tacos:
3 8-ounce fillets wild striped bass
Canola oil
Salt and freshly ground black pepper
12 6-inch flour or corn tortillas
Cilantro leaves
For the corn-basil relish:
5 ears of corn, grilled and kernels removed
1/2 small red onion, thinly sliced
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
3 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
For the tomato-serrano relish:
2-3 large ripe beefsteak tomatoes, seeded and diced
1/2 small Spanish onion
2 cloves garlic, finely chopped
1 serrano chile, finely diced
Juice of 1 lime
2 tablespoons extra virgin olive oil
1/4 cup chopped fresh cilantro
Kosher salt and pepper
For the peach-ginger relish:
2 tablespoons canola oil
3-inch piece of fresh ginger, peeled and grated
4 ripe peaches, pitted and thinly sliced
Honey to taste
4 green onion, thinly sliced
3 tablespoons chopped fresh flat leaf parsely
2 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil

Preparation

To prepare the red cabbage slaw:
1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve 1/4 cup of the dressing for the fish.

2. Combine the cabbage and carrot in a large bowl, add the remaining dressing and toss to coat, season with salt and pepper. Can be made 1 hour in advance and stored covered in the refrigerator.

To prepare the fish tacos:
1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and immediately drizzle with some of the reserved citrus vinaigrette. Let cool slightly and flake into large pieces using a fork.

2. Grill the tortillas for about 5 seconds per side until slightly charred. Place the tortillas on a flat surface fill the center of each with some of the fish, red slaw, salsas and cilantro leaves. Fold and eat.

To prepare the corn-basil relish:
Combine corn, onion, vinegar, oil and basil in a bowl and season with salt and pepper. Cover and let sit at room temperature for 30 minutes to allow the flavors to meld.

To prepare the tomato-serrano relish:
Combine the tomatoes, onion, garlic, serrano, lime juice and oil and cilantro in a bowl and season with salt and pepper. Cover and let sit at room temperature for 30 minutes to allow the flavors to meld.

To prepare the peach-ginger relish:
1. Heat the oil over medium heat in a large sauté pan. Add the ginger and cook for 1 minute. Add 3 of the peaches and cook until soft, about 5 minutes. Add honey to taste.

2. Remove from the heat and fold in the remaining peaches, green onion, parsley, vinegar and oil and season with salt and pepper. Transfer to a bowl and serve at room temperature.

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