Page 18 - Boca Club News - October '24

Page 18, Boca Club News
Second Helpings: A Favorite Recipe from the Past Pages

of Boca Club News…Grilled Snapper Taco with

Poblano Tartar Sauce, Taco Slaw and Pickled Red Onions

It is said that half the fun of a taco is making your at least 2 hours and up
own—in this case stuffing a warm corn tortilla with grilled to 1 day.
snapper, avocado, a tangy-spicy slaw, tartar sauce and Make the slaw: Mix
more—but even that fun can’t match the pleasure derived the cabbage, cilantro
from the combination of tastes and textures delivered by and lime juice together
this recipe. It calls for a little more effort than the usual in a medium bowl.
recipe presented here, but the compliments from family Season them to taste
and guests will more than make up for it! with salt and pepper.
Serves 4 Cover and refrigerate
For the Poblano Tartar Sauce: the slaw for no longer
1 cup mayonnaise than 1 hour or it will
1 poblano chile, roasted, seeded and cut into ½-inch lose its crispness.
(12-mm) dice Meanwhile,
Finely grated zest of ½ lime prepare an outdoor
1 tablespoon fresh lime juice grill for direct cooking
1 garlic clove, minced over medium-high
For the Lemon-Achiote Marinade and Snapper: heat. Preheat it on
½ cup mayonnaise high and adjust the
¼ cup fresh lemon juice heat to 450°F.
1½ tablespoons condimento de achiote Remove the
1 teaspoon honey snapper from the
Kosher salt and freshly ground black pepper marinade, letting the
1½ pounds skinless snapper fillets marinade cling to the
For the Fish Taco Slaw: fish. Place the snapper
2 cups (130 g) packed shredded green cabbage on the grill. Cook it,
2 tablespoons finely chopped fresh cilantro with the lid closed as
1 tablespoon fresh lime juice much as possible, until
Warm Corn Tortillas the underside is browned and releases easily from the grate, transfer them to a bowl. Put the bowls of fish, tortillas, tartar
Directions: about 3 minutes. Turn the snapper over and cook to brown sauce, avocado, pickled red onions, and the cabbage mixture
Make the tartar sauce: Mix the mayonnaise, chile, lime the other side, about 3 minutes more. Transfer it to a cutting on the table. Let each person make a taco, adding the fish,
zest and juice, and garlic together in a small bowl. Cover board and tent it with aluminum foil to keep warm. sauce, cabbage, and avocado to a tortilla, folding it in half.
and refrigerate the sauce for at least 1 hour and up to 3 days. Place the tortillas on the grill and cook, turning them Eat them immediately, with a squeeze of lime juice.
Make the marinade: Whisk the mayonnaise, lemon occasionally until they are lightly browned on both sides and
juice, achiote (if using,) and honey together in a medium heated through, about 1 minute. Transfer them to a napkin-
bowl. Season them to taste with salt and pepper. Transfer lined bowl and wrap them in the napkin to keep warm.
the marinade to a 1-gallon zip-top plastic bag and add the Put the avocado slices and lime wedges in separate
snapper. Refrigerate it, turning the bag occasionally, for bowls. Cut the fish across the grain into ½-inch slices and

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