Fish Tacos with Strawberry Salsa and Beer Caramelised Onions
|1 Premium Strawberries 450g (s)||
|1 Limes (s)||
|1 Garlic (Loose Bulb)(s)||
|1kg Red Onions.(s)||
|1kg Red Long Peppers(s)||
|Smoked Paprika (optional)|
Much tastier and healthier than heavily battered fish tacos, brining fish in beer impregnates it with flavour and makes the flesh tender. If you’re concerned about sodium intake, you can cook it in a skillet. If time permits, make the salsa a day in advance to allow the flavours to meld.
1 lb (450 g) catfish fillets.
3 cups (750 mL) lager or pilsner beer.
2 Tbsp (30 mL) kosher or sea salt.
2 Tbsp (30 mL) natural cane sugar, divided.
2 cups (500 mL) strawberries, sliced.
1 small red pepper, diced.
1 jalapeno pepper, seeded and diced.
2 green onions, green and white parts, sliced.
1/3 cup (80 mL) cilantro, chopped.
1 Tbsp (15 mL) honey.
1 Tbsp (15 mL) lime juice.
1/2 tsp (2 mL) lime zest.
1 garlic clove, minced.
Salt to taste.
1 Tbsp (15 mL) butter.
1 large sweet onion, thinly sliced.
1 tsp (5 mL) balsamic vinegar.
1/2 tsp (2 mL) smoked paprika (optional).
8 corn tortillas.
- In a container large enough for fish filets to lie flat, add 2 cups (500 ml) beer, salt, and 1 Tbsp (15 mL) sugar. Place fish in liquid and add additional beer if needed to cover filets completely. Let soak in refrigerator for about 6 hours, flipping once.
- In large bowl, toss together strawberries, red pepper, jalapeno, green onions, cilantro, honey, lime juice, lime zest, garlic, and salt to taste.
- Melt butter in large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Mix in remaining sugar, balsamic vinegar, and remaining 1 cup (250 ml) beer. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally.
- Meanwhile, preheat oven to 190C.
- Remove catfish from brine, pat dry with a paper towel, and season with smoked paprika, if desired. Place on parchment- or silicone-lined baking sheet and bake for 20 minutes, or until opaque throughout. Let catfish cool and then slice into thin strips. By matthew Kadey, MSc, RD