TLC Cooking "Emeril's Grilled Fish Tacos with a Chile and Avocado Salsa"

Emeril's Grilled Fish Tacos

INGREDIENTS

1	Haas avocado, peeled and seed removed
2	poblano peppers, roasted, peeled and seeded
1	jalapeno, roasted, peeled and seeded
¼ cup plus 2 tablespoons	olive oil
¾ cup	chopped yellow onion
¾ cup	cilantro leaves
Juice of 1 lime
1¼ teaspoons	Kosher salt
¼ cup	cold water
½ teaspoon	Old Bay seasoning
3 tablespoons	water
1 pound	Rockfish fillet
½ teaspoon	fresh ground white pepper
8	fresh, white or yellow corn tortillas, warmed according to package directions or grilled briefly to heat through
4	slices ripe tomato, cut in half
2	limes, halved

PREPARATION:

Method

In a blender, combine the avocado with the roasted poblano and jalapeno peppers, ¼ cup of the olive oil, ¼ cup of water, ¼ cup of the chopped onion, ¼ cup of the cilantro leaves, the lime juice, ¼ teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a grill to medium or preheat a cast-iron grill pan over medium heat. Season the Rockfish with the Old Bay, the remaining teaspoon of kosher salt and the white pepper. Rub on both sides with the remaining 2 tablespoons of olive oil and place fish on the grill. Grill until fish is just cooked through and flakes easily, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over each portion of fish. Place a half tomato slice over each and drizzle with some of the Roasted Chile and Avocado Salsa. Squeeze some lime juice over the tacos, fold tortilla sides together, and serve immediately.
Editor's Note: Look for sustainable fish and organic ingredients.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Taste of the Bay Episode Episode of Emeril Green.

This recipe appears in: Salsa

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