Photo: Drew Templeton
We marvel at what chefs can do with their hands and to our mouths, and wonder if they ever bring that kind of loving and generosity outside of their favorite room in the house – the kitchen. As it turns out, they do, by sharing their recipes with us. Giuseppe Tentori of Boka restaurant and GT Fish & Oyster decided to let us in on the action with the recipe for his GT Fish Taco, Share Our Strength and Mercadito’s August taco of the month. (And do note: It makes a lot of tacos, so make sure you invite plenty of friends over.)
GT Fish Taco
Yield: 22 Tacos
1.5lbs. Rock Fish Fillet cut into 1 oz portions
1 qt Napa cabbage Chiffonade
1 qt Pea tendrils
3/4 cups Lime vinaigrette
½ qt Chipotle mayo
1lb chichareones (ground to a course powder)
1/2 qt peeled garlic (roughly chopped)
1/2 qt vegetable oil
1/4 tsp dried oregano
1/4 tsp dried thyme
Sauté the garlic in a few tablespoons of oil until it is light golden brown in color. Cover with remaining oil and spices and continue cooking over low heat. Cook until all of the garlic is dark golden brown. Strain the excess oil off of the garlic. Blend the garlic with just enough oil to make a smooth puree. Cool thoroughly.
1/4 cup Lime juice (freshly squeezed)
1/2 cup Salad oil
Salt to taste
Sugar to taste
Wisk the lemon juice and oil to emulsify and season to taste with sugar and salt.
1/2 qt mayonnaise
2.5 oz Chipotle in adobo
Blend chipotles to smooth a puree. Combine mayonnaise and chipotle puree.
To Assemble the Tacos:
· Marinate the fish in enough garlic marinade to thoroughly coat.
· Season the fish with salt and grill.
· Place one piece of fish on each tortilla and drizzle with chipotle mayo.
· Combine the Napa cabbage and pea shoots and season with lemon vinaigrette and salt.
· Place a small amount of salad on each taco and garnish with chicharrones.
This recipe has not been tested by Grub Street.