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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Fish Tacos w/Vera Cruz Salsa
 Categories: Seafood, Breads, Chilies, Salsa, Vegetables
      Yield: 4 servings
 
MMMMM---------------------------TACOS--------------------------------
  1 1/2 lb Piece halibut
      2 tb Ancho chile powder
           Salt & fresh ground pepper
      3 tb Olive oil
           Juice of 1/2 lime
    1/2    Head Napa or white cabbage;
           - shredded
    1/2 c  Fresh cilantro; barely
           - chopped
           Salt & fresh ground pepper
      8    (to 12) white corn
           - tortillas; warmed on the
           - grill
           Vera Cruz Salsa; to serve

MMMMM----------------------VERA CRUZ SALSA---------------------------
      3 lg Plum tomatoes; cored,
           - halved
      2    Jalapenos; stemmed
           Oil; for grilling
           Salt & fresh ground pepper
      1 sm Red onion; fine diced
      1 c  Manzanilla olives; pitted,
           - halved
      1 tb Capers; drained
    1/4 c  Extra-virgin Spanish olive
           - oil
      3 tb Red wine vinegar
    1/4 c  Chopped fresh cilantro
      1 ts Dried Mexican oregano
           Juice of 1/2 lime
 
  Recipe courtesy Bobby Flay
  
  TACOS: Heat a charcoal or gas grill to high for direct
  grilling. Sprinkle the halibut with the ancho powder,
  salt and pepper. Grill until golden brown and charred on
  both sides, and just cooked through, about 5 minutes per
  side. Remove to a cutting board and let rest 5 minutes.
  
  Using two forks, flake the halibut into large bite-size
  pieces and put in a large bowl. Pour over the olive oil
  and lime juice, and toss just to combine. Add the
  cabbage and cilantro and toss again.
  
  Serve the fish with the tortillas and Vera Cruz Salsa
  and let guests fill and wrap their own tacos.
  
  VERA CRUZ SALSA: Heat a charcoal or gas grill to high
  for direct grilling. Toss the tomatoes and jalapenos
  with a few tablespoons of canola oil and season with
  salt and pepper. Grill both until charred on all sides
  and just soft. Remove from the grill and let cool
  slightly.
  
  Halve the tomatoes, remove the seeds and cut into small
  dice. Dice the jalapenos, including the skin and seeds.
  Put the tomatoes and jalapenos in a medium bowl. Add the
  onions, olives, capers, olive oil, vinegar, cilantro,
  oregano, and lime juice and season with salt and pepper.
  Let sit at room temperature for 30 minutes before
  serving.
  
  RECIPE FROM: https://www.foodnetwork.ca
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Shhhh ... That's the sound of nobody caring what you think.
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