Tequila and Kaffir Lime Sierra Fish with Warm Salad of Nopal (Prickly Pear) with Cilantro-Agave Vinaigrette (Ming Tsai) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 pound sierra fish, skinned, boned, scaled, cut into 1-inch cubes (can substitute pompano or snapper) |
1 ounce 100 percent agave tequila |
4 kaffir lime leaves, de-stemmed, chiffonaded into 1/16-inch ribbon |
1 jalapeno, de-stemmed, minced with the seeds |
1 onion, sliced |
4 limes, juiced |
1 tablespoon soy sauce |
salt and black pepper |
nopal salad, recipe follows |
cilantro agave vinaigrette, recipe follows |
1/2 cup corn tortillas, cut into 1/16-inch ribbon, fried crisp, for garnish |
grapeseed oil, to cook |
1 tablespoon minced ginger |
2 shallots, minced |
2 cups 1/4-inch strips nopal |
1/2 cup cilantro-agave vinaigrette, recipe follows |
1/2 pound mixed field greens |
salt and freshly ground black pepper |
2 cups washed, dried, and picked cilantro |
2 cloves garlic |
2 tablespoons agave syrup |
1 tablespoon dijon mustard |
2 limes, juiced |
2/3 cup grapeseed oil |
salt and black pepper |
Directions:
1. In a bowl, mix everything together. Let sit, refrigerated or in another bowl of ice, for 10-15 minutes. Stir and check for seasoning.
2. Place the salad in the middle of 4 serving plates and drizzle the cilantro vinaigrette around. Top salad with a mound of fish and fried tortilla crisps.
3. Beverage: Some Traditional Tequila/Beer Combo with lime
4. Nopal Salad:
5. In a saute pan coated lightly with oil, saute the ginger and shallots for 2 to 3 minutes until lightly brown. Add the nopal and heat thoroughly. Season and add the vinaigrette. Place the greens in a large bowl and toss with warm vinaigrette. Check for flavor.
6. Cilantro-Agave Vinaigrette:
7. In a blender, add cilantro, garlic, syrup, Dijon, and juice, and blend at high speed. Slowly add the oil to emulsify and season with salt and pepper.
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