Fish Tacos

Cooking Instructions

To make the Radish Salad, toss all of the ingredients together and let chill for one hour.

For the glaze, simmer the ancho chiles in water until they are soft and make a paste. (Watch carefully so the water does not boil away).

Meanwhile, sprinkle the tomatoes with salt and roast skin side up in a 400 oven until skins can be easily removed and the tomatoes are soft, about 10 - 15 minutes. Remove and discard skins.

Put chili paste, tomatoes, tamari, and honey in a medium saucepan over high heat and bring to a boil. Reduce to a simmer and cook to a glaze consistency, about 15 - 20 minutes. Add Tabasco and lime juice and set aside.

To prepare the fish, combine the olive oil, garlic, orange zest, and salt and spread over the fish. Cover and refrigerate for one hour.

Grill the fish over a hot charcoal or gas-fired grill for about 3 minutes per side. Brush liberally with the ancho glaze during grilling. Grill the scallions at the same time until lightly marked. Remove. "Flake" the fish and chop the scallions.

To assemble the tacos, spread warm corn tortillas with the Roasted Garlic and White Bean Dip and top with flaked fish, thinly sliced cabbage, chopped scallions, and Radish Salad.

Wine Pairing(s)

Conterno Fantino Barolo Parussi

Boroli Barolo

L'illuminata Tebavio

Albino Rocca 'Gepin' Barbera d'Alba

Luca Ferraris Bric d'Bianc

Pio Cesare Barbera d'Alba

Braida Il Baciale Monferrato Rosso

Poggio le Coste Barbaresco

Stefano Farina Barbaresco

Parusso Barolo