WV Farm Bureau Magazine July 2015 - Page 27

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