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Fish tacos with three relishes

Bobby Flay
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Ingredients

For the red cabbage slaw:
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 2 tablespoon dijon mustard
  • 2 tablespoon clover honey
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup canola oil
  • 2 cup finely shredded napa cabbage
  • 2 cup finely shredded red cabbage
  • 1 cup large carrot, peeled and julienned
For the fish tacos:
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 2 tablespoon dijon mustard
  • 2 tablespoon clover honey
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup canola oil
  • 2 cup finely shredded napa cabbage
  • 2 cup finely shredded red cabbage
  • 1 cup large carrot, peeled and julienned
  • 3 8-ounce fillets wild striped bass
  • 12 6-inch flour or corn tortillas
For the corn-basil relish:
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 2 tablespoon dijon mustard
  • 2 tablespoon clover honey
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup canola oil
  • 2 cup finely shredded napa cabbage
  • 2 cup finely shredded red cabbage
  • 1 cup large carrot, peeled and julienned
  • 3 8-ounce fillets wild striped bass
  • 12 6-inch flour or corn tortillas
  • 5 ear corn, grilled and kernels removed
  • 1/2 ear small red onion, thinly sliced
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon chopped fresh basil
For the tomato-serrano relish:
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 2 tablespoon dijon mustard
  • 2 tablespoon clover honey
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup canola oil
  • 2 cup finely shredded napa cabbage
  • 2 cup finely shredded red cabbage
  • 1 cup large carrot, peeled and julienned
  • 3 8-ounce fillets wild striped bass
  • 12 6-inch flour or corn tortillas
  • 5 ear corn, grilled and kernels removed
  • 1/2 ear small red onion, thinly sliced
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon chopped fresh basil
  • 1/2 small spanish onion
  • 2 clove garlic, finely chopped
  • 1 clove serrano chile, finely diced
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
For the peach-ginger relish:
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 2 tablespoon dijon mustard
  • 2 tablespoon clover honey
  • 1/4 cup fresh basil leaves, chopped
  • 1/2 cup canola oil
  • 2 cup finely shredded napa cabbage
  • 2 cup finely shredded red cabbage
  • 1 cup large carrot, peeled and julienned
  • 3 8-ounce fillets wild striped bass
  • 12 6-inch flour or corn tortillas
  • 5 ear corn, grilled and kernels removed
  • 1/2 ear small red onion, thinly sliced
  • 2 tablespoon balsamic vinegar
  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon chopped fresh basil
  • 1/2 small spanish onion
  • 2 clove garlic, finely chopped
  • 1 clove serrano chile, finely diced
  • 2 tablespoon extra virgin olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon canola oil
  • 4 tablespoon ripe peaches, pitted and thinly sliced
  • 4 tablespoon green onion, thinly sliced
  • 3 tablespoon chopped fresh flat leaf parsely
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon extra virgin olive oil

Preparation

Baking Directions:

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.

Recipe Tags

AmericanEasy
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