Eric, my guest chef from last week, and i have been making fish tacos for a while now. The originated apparently in Baja, and they are a lighter version of tacos and you tend to have them with cabbage. Often when i'm lazy i'll make them with already breaded frozen fish, haddock or halibut are nice options, but in honour of the worst month of them all - February, i thought i would get some fresh fish and make a light panko breading. When i was at the supermarket i saw some really nice Marlin steaks - i hadn't had Marlin in years, and knew it was a nice meaty white fish that would bake up well, so i grabbed a piece.
This is one of those meals where most of the work is actually in the chopping. As topping for the tacos i had cabbage (three types, but you can easily use the bagged kind) jalapenos, tomatoes, red onions, limes and i made a tomatillo sauce and guacamole. The tomatillo sauce was something i had read about, and after using canned tomatillos in the shrimp enchiladas i though that it might be a nice, fresh and tangy addition to the fish tacos. This was actually the most time consuming part of the whole process - i blended a tin of tomatillos with a hot yellow and two green serrano peppers and some cilantro. I cooked that for a few minutes, then added a cup of veggie stock. I cooked that for twenty minutes until it had reduced. I liked this one and thought it was a good addition to the marlin.
As for the fish, instead of using frozen filets (which is a great way to make these quickly) I cut the Marlin into larger than bite sized pieces, dredged them in flour, then egg mixture and finally lightly coated them in panko breading which i thought would lighten the meal up. I put them in a lightly oiled baking dish and baked them at 400 degrees for about 15 minutes, flipping them once. Marlin is one of those fishes you don't have too worry too much about overcooking; unlike a lot of other fishes it is pretty hearty. For the last ten minutes i added the corn tortillas wrapped in aluminum foil. Once they both were done we were ready to eat!
Above:
My first taco
Tomatillo sauce
Marlin
Marlin breaded and ready for the oven
The meal
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