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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A recipe from Robert Rainford the chef who does the cooking show License to Grill. Love that show Putting it here for safe keeping. It is hard to find chipoltes where I lve so think maybe jalepenos would work. I also think salmon fillets work be yummy or any firm fleshed fish Ingredients:
3 shark fillets, about 1 inch thick |
5 chipotle chiles, seeded and deveined |
1 teaspoon chili powder |
1 tablespoon oregano |
1 1/2 teaspoons salt |
2 tablespoons lime zest |
1/4 cup olive oil |
4 tablespoons diced radishes |
4 tablespoons thinly sliced scallions, white and green parts |
6 pita bread, heated |
1 medium white onion, finely chopped |
40 fresh mint leaves, finely chopped |
1/2 cup fresh cilantro leaves, finely chopped |
2 teaspoons kosher salt |
2 teaspoons fresh ground black pepper |
1 teaspoon ground allspice |
Directions:
1. In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
2. Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
3. Preheat the barbecue to 375°F/190°C.
4. Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
5. Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
6. Mint Recado.
7. Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
8. I think this would be good on salmon also.
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