Border Grill Grilled Alaska Cod Tacos
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4
Marinade:
2 1/2 tablespoons cumin seeds
3 jalapeño chiles, stemmed and cut in half
2 cloves garlic
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
1 large bunch cilantro
1/2 cup extra-virgin olive oil
1 1/2 pounds wild Alaska cod fillets
12 small (4 to 6-inch) corn tortillas, warmed
6 lettuce leaves, torn in half
1 cup high-quality, store-bought salsa fresca
1 cup guacamole (see recipe below), or high-quality,
store-bought guacamole
Lime wedges, for serving
Guacamole:
5 ripe avocados, preferably California Hass
6 tablespoons chopped fresh cilantro
1 medium red onion, diced
4 jalapeño chiles, stemmed, seeded and finely diced
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
For marinade, lightly toast cumin seeds in dry
skillet over low heat just until aroma is released, about
5 minutes. Transfer seeds to blender. Add jalapeños,
garlic, salt, pepper and lime juice and puree until cumin
seeds are finely ground. Add cilantro and olive oil and
puree until smooth. Using hands, generously cover cod
entirely with marinade and let sit at room temperature for 20 minutes.
Preheat medium-hot grill, broiler oven or pan on
stovetop over medium-high heat. Cook fish until
nearly opaque throughout, about 2–5 minutes per side,
depending on thickness. Remove fish from heat, cool
slightly and pull apart into large flakes.
To make guacamole, cut avocados in half. Remove
seeds, peel, quarter and place in mixing bowl. Mash
with potato masher or fork until chunky. Add remaining
ingredients and combine with fork. Serve immediately.
To assemble tacos, place warm tortillas on work surface
and line each with piece
of lettuce. Top with chunks of fish, a generous spoonful
of salsa fresca and guacamole. Serve immediately
accompanied by lime wedges.
Notes: Guacamole recipe will yield 3 cups total.
To warm tortillas, dip corn tortillas in water, shaking
off excess. Toast, in batches, in nonstick pan over
moderate heat, about 1 minute per side. Wrap in
towel to keep warm.
Alaska Sockeye Salmon with Herbs and Garlic
Prep time: 15 minutes
Cook time: 13 minutes
Servings: 4–6
1 1/2 pounds Alaska sockeye salmon, fresh or
thawed
Cooking spray
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup white wine
2 tablespoons melted butter or extra-virgin
olive oil
2 tablespoons finely minced fresh garlic
2 tablespoons chopped fresh herbs
Remove salmon from refrigerator 15 minutes before
cooking. Heat grill to 375°F.
Cut 2 pieces of wide, heavy-duty aluminum
foil about 6 inches longer than salmon side. Stack
foil pieces (shiny side down) on baking sheet and
spray generously
with cooking spray. Place salmon, skin side down,
in middle of foil. Fold foil
sides and ends up (1–2 inches) to make shallow pan
around salmon, leaving at least a
1-inch margin around fish. Season salmon with salt
and pepper.
In small bowl, mix together wine, butter, garlic and
herbs. Spoon mixture over top of salmon, drizzling with
any remaining liquid.
Carefully transfer foil pan to center of preheated grill.
Do not cover salmon with foil or close foil over salmon.
Close grill cover and cook 10–13 minutes, cooking just
until fish is lightly translucent in center — it will finish
cooking from retained heat. Remove from grill and
let rest a few minutes before serving.
Cook’s tip: Check salmon for doneness at 10 minutes.
West Virginia Farm Bureau News 27