Lido Fish Tacos in Lettuce Wrap
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
Guacamole
- {Makes about 1½ cups}
- 3 ripe avocados
- Juice of ½ lemon
- 1 clove garlic, minced
- ½ teaspoon cumin
- ½ cup chopped tomato
- Sea salt
For the salsa
- {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
Pickled Onions
- {Makes 1 pint}
- 1 red onion, thinly sliced
- ½ cup apple cider vinegar
- ¼ cup sugar
- Sea salt
Instructions
- 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.
Notes
For guacamole, salsa and pickled onion recipes visit ediblesarasota.com
