Ingredients
- 1 whole mangrove snapper, scaled and dressed (or 2 large fillets)
- Spice & Tea Exchange Grilled Fish spice blend
- Sea salt and freshly ground pepper
- 2 heads romaine lettuce (or other sturdy leaves)
- Guacamole, salsa, pickled onions, and lime wedges for serving
- {Makes about 1½ cups}
- 3 ripe avocados
- Juice of ½ lemon
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ cup chopped tomato
- Sea salt
- {makes 1 quart}
- 2 large tomatoes, rough chop (about 3 cups)
- ½ cup chopped sweet onion
- 1 yellow bell pepper, chopped
- 1 jalapeño, chopped
- ¼ cup roughly chopped scallions
- ¼ cup cilantro
- 4 cloves garlic, chopped
- Juice of 1 lime
- 1 teaspoon white wine vinegar
- ¼ cup extra virgin olive oil
- Sea salt and freshly ground pepper
- {Makes 1 pint}
- 1 red onion, thinly sliced
- ½ cup apple cider vinegar
- ¼ cup sugar
- Sea salt
Preparation
Lido Fish Tacos in Lettuce Wrap
1. Heat a well-seasoned cast-iron skillet over high heat until smoking hot. Season fish with spice blend and salt and pepper to taste. Cook whole fish until skin is crisp and flesh flakes easily when pierced with a knife, about 7 minutes per side depending on size of fish. (If using fillets, be sure to add a little oil to the skillet and cook for about 2 minutes per side.)
2. Flake flesh into bite-size pieces. Serve in lettuce leaves with guacamole, salsa, pickled onions, and a squeeze of lime
For Guacamole
Mash avocado with lemon, garlic, and cumin. Stir in tomato and season with salt and pepper.
For Fresh Salsa
Combine all ingredients in the bowl of a food processor, pulse until combined. Season with salt and pepper to taste. Refrigerate for at least 1 hour to marry flavors.
For Pickled Onions
Place onions in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, strain, and transfer onions to a mason jar. Combine vinegar, sugar, and pinch of salt in now empty saucepan and bring just to a boil, stirring to dissolve sugar. Immediately pour over onions. Let sit until cool before sealing and storing in refrigerator.
About this recipe
For guacamole, salsa and pickled onion recipes visit ediblesarasota.com
