One of my favorite things to do when cooking is to put my own spin on something that's already known. Recently I did just that to the classic Fish and Chips, to give it a healthier, lighter (more California) feel.
Fish is supposed to be healthy. It's low in fat, packed with protein, and offers a generous amount of omega 3 fatty acids. All of that goes out the window when you batter and deep fry it though. And what about potatoes? The poor tubers have been given such a bad rap by french fries and hash browns, not to mention butter laden mashes. So what's a girl to do when she's craving Fish and Chips? Why not redefine it and create something totally new that still satisfies that desire for both.
I started with Yellowfin tuna (aka ahi) and red potatoes. I added a salad to round out the meal. I prefer to tie all of the elements on the plate together with a similar flavor profile so I went with a variety of chilis/peppers. It was delicious.
GREEN CHILI & CILANTRO YELLOWFIN TUNA WITH CHIPOTLE POTATOES
AND SALAD DRESSED IN A PEPERONCINI VINAGERETTE
Spicy, light, healthy and delicious. Even The Mr., who hates fish, cleaned his plate. Perfect for a summer dinner. Since the temps are ridiculous right about now I figured it would be the perfect time to share this recipe.
Green Chili & Cilantro Yellowfin Tuna:
3-4 4oz servings of yellowfin tuna steaks (approximate weight, fish is interchangeable)
1 4oz can fire roasted green chilis
2 tbsp fresh lemon juice
1/2 cup chopped fresh cilantro
3-4 medium garlic cloves, pressed or finely chopped
1 tbsp Extra Virgin Olive Oil
Salt and fresh cracked black pepper to taste
Combine all ingredients in a container and add cool water to cover for marinating for at least one hour. After marinating season both sides of fish liberally and grill (on a SCREAMING HOT GRILL) for about 4 minutes per side. If you are using sushi grade tuna and prefer yours more rare then adjust to 2 1/2 minutes per side. Grilling times are approximate, fish make be cut thick and need more time, you may be using a smaller or larger portion then suggested, etc. Be smart and grill to YOUR taste.
Chipotle Potatoes:
5-6 medium red potatoes
1 tbsp of each of the following:
chipotle chili powder
smoked paprika
garlic powder
onion powder
salt
extra virgin olive oil
Preheat oven to 425 degrees. Wash and slice potatoes into eighths lengthwise. Combine all seasonings together and toss with potatoes and olive oil on baking sheet until evenly coated. Bake, tossing/turning halfway through, for 20-30 minutes or until they have reached your desired level of doneness.
*This same seasoning mix, with the addition of some fresh cracked black pepper, goes GREAT on pork as well. Try it rubbed on a roast that you've brinned a day ahead of time with some garlic and chipotle in adobo.
Trust me folks you won't be disappointed with this meal. If you try let me know how you liked it.
