Fish Tacos

Here in Seattle, we have a great restaurant along Portage Bay - Agua Verde. Not only do they have great fish tacos, delicious margaritas and killer key lime pie, they also have kayaks that you can take out and paddle around the bay and into Lake Union and Lake Washington. However, when the weather gets nice, they get packed, and it can be an hour or more to get a table for dinner. The weekend before last was downright hot in Seattle, especially since air conditioning isn't really something that is done here, particularly in houses, and fish tacos sounded like the right thing to do, but without the silly long wait.

I didn't really follow a recipe for this, and just made use of what I had on hand, and it was the perfect amount for two people. I chilled a bottle of Rose to serve with it, and it was just right - not very sweet, and it went with the spice pretty well.

I chose radicchio because it was so pretty - it has a bit of a bitter taste, that I think plays well off the other flavors. If you're not into that, I'd go for some cabbage or some other crisp leafy thing. As for the radishes, they got added to the mix because they were getting bored in my fridge, and I wanted something to go with the peppers. Do what you want!

Fish Tacos
Serves 2

1 fillet of halibut, cod, snapper, etc (I used snapper), washed and patted dry
2-4 corn or flour tortillas
Roughly 3/4 cup of radicchio or cabbage, chopped roughly
5-6 radishes, sliced thinly
1/2 jalapeño (or to taste - I like spicy), diced
Juice from 1/2 lime

Garnishes: sour cream, guacamole, salsa, etc

1. Heat a small pan to medium-high heat with some oil. When the oil is hot, sear the fillet on both sides for 2-3 minutes or until it is done (it should flake easily). Set the fish aside to cool for a few minutes, and then flake the fish into pieces and season with salt, pepper and some of the lime juice.

2. Combine the radishes and jalapeño and cook in the same pan as the fish, adding a little oil if necessary and seasoning with salt and pepper.

3. Combine the radicchio with the remaining lime juice and some salt and pepper.

4. Serve the fish on the tortilla with the radicchio, and add the radish mixture to taste. Top with garnishes as desired, and serve with additional lime slices.