Fish Tacos with a Smoky Paprika and Tomato Salsa
|Olive oil||3 Tablespoon|
|Sea bass fillets||16 Ounce (Skin On, Four 4 Ounce Each Pieces)|
|Chopped mozzarella||1 Cup (16 tbs)|
|Cherry tomatoes||8 , finely chopped|
|Scallions||4 , finely chopped|
|Romaine lettuce||1 , finely chopped|
|Garlic||2 Clove (10 gm) (Unpeeled)|
|Red onion||1 , cut in half (Unpeeled)|
|Smoked paprika||1⁄2 Teaspoon|
|Lime||1⁄2 , juiced|
|Olive oil||2 Tablespoon|
|Ground black pepper||To Taste|
1 To make the salsa, heat a skillet over high heat until smoking hot. Add the tomatoes, garlic and onion and char on all sides 5 to 6 minutes until they are blackened and tender. Remove the skillet from the heat. Once cool enough to handle, skin the onion and garlic. Put the tomatoes, garlic, onion, paprika, lime juice, oil and honey into a food processor, season with a good pinch of salt and pepper and blend until lovely and smooth. Pour the salsa back into the skillet over medium heat, bring to a slow boil, then reduce the heat to low and simmer, stirring occasionally, 15 minutes. This lets all the flavors develop.
2 Heat 2 tablespoons of the oil in a large skillet over medium heat and add the fish, skin side down. Cook 2 minutes, then flip the fillets over, turn off the heat and leave 2 minutes longer to finish cooking.
3 Meanwhile, heat the remaining tablespoon of oil in a small skillet over medium heat and add the prosciutto, if using. Fry really quickly, just 10 to 20 seconds, until the ham is lovely and crisp. Stir continuously so it doesn’t burn.
4 Flake the fish into a large mixing bowl with the salsa, prosciutto, mozzarella, cherry tomatoes, scallions and romaine lettuce. Toss everything together and divide onto the the four tortillas. Roll each into a cone shape and serve.
The recipe is excerpted from the book Mighty Spice, written by John Gregory-Smith. For more information please visit his website www.johngregorysmith.com