However you should know that my intentions weren’t entirely humble, I was making my first dinner in the new apartment and so things had to be a little out of the ordinary. The guest was a good friend from high school, a friend who has been to cooking school, cooked all over the world and who writes about it, so really there was no pressure inviting her to dinner.
Despite growing up the daughter of strapping Northern Ontario man who could clean a fish bigger than me with his eyes closed, knowledgeable of fish I am not.
Nice boots eh?
When I buy fish it’s usually in a nice plastic case and all it’s bit have been taken care of - no heads or bones please … but then I spotted the Jamaican butter fish while I wandering around Kensington market and I gathered a little courage. I recommend you try the same. Jamie Oliver asks for mackerel …. but he wasn’t holding my hand, and they were so pretty and red.
Ruby's Fish Tacos
which are basically the same as Jamie Oliver's
For the Salad
- 1 green or yellow zucchini
- 4 asparagus spears
- 2 large green onions, thinly sliced
- 2 radishes, cut into matchsticks
- Juice of 1 lime
- Chilli oil
- Salt & pepper
For the Tacos
- 1 ripe avocado, halved and peeled
- 2 limes
- 2 mackerel, or in my case, pretty red Jamaican butter fish
- ¼ cup sour cream
- A few spring of cilantro - if you like the stuff. I think it tastes like soap.
- Hot sauce
- Stack of small yellow corn tortillas
First, you start with a zucchini
Then you introduce it to a vegetable peeler. One proceeds to shred the other to ribbons.
Next you get the asparagus.
Its fate is similar when introduced to the peeler. This is made simpler if you hold the asparagus down on the cutting board and peel ... there is no running away.
Mix it all together with some chopped green onions and radish, the juice of a lime, and a little chilli oil. Grind a little salt and pepper over the whole thing and you’ll have a nice little salad.
If you have a grill, grill the fish. If you are grilless you could fry the fish - or do what we did, drizzle some olive oil over your fish, putting a little extra oil on each skin side so that they don’t stick to the pan, then shove a few lime slices here and there, a little salt and pepper, and then put it all in a 375 oven for about 25 minutes or so. Keep your eye on them. They’re done when you pull back a bit of skin and see that the fish flakes when you poke it.
Mash up the avocado with some lime juice. Set aside.
Heat up your tortillas the way their packaging tells you to.
Sour cream, and hot sauce on the side.