This is a great recipe to shake up taco night. Shallots generally have a mild onion flavour and are a good source of vitamins A and C as well as potassium.
1 lb (450 g) halibut (or other firm white fish, such as tilapia or cod)
3 Tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) ground coriander
2 tsp (10 mL) dried oregano
1 tsp (5 mL) smoked Spanish paprika
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 cups (500 mL) red cabbage, shredded
1 carrot, grated
1/3 cup (80 mL) fresh cilantro leaves
8 small corn tortillas
Pickled shallots (recipe below)
Your favourite salsa, as garnish
Fat-free sour cream, as garnish
Lime wedges, as garnish
Rinse fish under cold water and pat dry with paper towel. Cut into 2 in (5 cm) pieces.
In bowl whisk together olive oil, coriander, oregano, paprika, turmeric, salt, and pepper. Add fish and gently stir to coat in marinade. Refrigerate at least 30 minutes.
Meanwhile toss together cabbage, carrot, and cilantro in large bowl. Set aside.
Heat nonstick sauté pan over medium heat. Working in batches, remove several pieces of fish from marinade and cook until lightly browned and flaky, about 1 to 2 minutes per side. Place on plate and cook remaining fish.
To assemble, warm tortillas on both sides in clean frying pan over medium heat. Top warm tortilla with cabbage mixture, a few pieces of fish, and some pickled shallots. Garnish with your favourite salsa, sour cream, and a squeeze of lime juice if desired.
Each serving contains: 177 calories; 15 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 3 g fibre; 432 mg sodium
3 large shallots
1/2 cup (125 mL) red wine vinegar
2 Tbsp (30 mL) raw cane sugar
1/2 tsp (2 mL) salt
1 small dried red chili (optional)
Peel and slice shallots into 1/8 in (0.25 cm) thick rings. Separate the slices into rings; discard any green sprouts or discoloured rings.
Place vinegar, sugar, salt, and dried chili (if using) in small saucepan. Bring to a simmer over medium heat and stir in shallot rings. Bring mixture back to a simmer and cook for 30 seconds. Pour hot pickled shallots into bowl and let cool at room temperature. Shallot rings will turn glassy as they cool. Cover and store in refrigerator for up to 3 weeks.
Makes about 1 cup (250 mL).
1 Tbsp (15 mL) contains: 16 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 4 g carbohydrates; 0 g fibre; 75 mg sodium
from "Onions, Garlic, and Leeks!", alive #354, April 2012
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