Milwaukee Post
Issue link: http://www.ifoldsflip.com/i/537114
July 3, 2015 • Milwaukee County Post • 13 Border Grill Grilled Alaska Cod Tacos Prep time: 35 minutes Cook time: 10 minutes Servings: 4 Marinade: 2 1/2 tablespoons cumin seeds 3 jalapeno chiles, stemmed and cut in half 2 cloves garlic 1 teaspoon salt 1 tablespoon freshly ground black pepper 1/4 cup freshly squeezed lime juice 1 large bunch cilantro 1/2 cup extra-virgin olive oil 1 1/2 pounds wild Alaska cod fillets 12 small (4 6-inch) cor n tortillas, warmed 6 lettuce leaves, torn in half 1 cup high-quality, store-bought salsa fresca 1 cup guacamole (see recipe below), or high-quality, store-bought guacamole Lime wedges, for serving Guacamole: 5 ripe avocados, preferably California Hass 6 tablespoons chopped fresh cilantro 1 medium red onion, diced 4 jalapeno chiles, stemmed, seeded and finely diced 3 tablespoons freshly squeezed lime juice 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper For marinade, lightly toast cumin seeds in dry skillet over low heat just until aroma is released, about 5 minutes. Transfer seeds to blender. Add jalapenos, garlic, salt, pepper and lime juice and puree until cumin seeds are finely ground. Add cilantro and olive oil and puree until smooth. Using hands, generously cover cod entirely with mari- nade and let sit at room temperature for 20 minutes. Preheat medium-hot g rill, broiler oven or pan on stovetop over medium- high heat. Cook fish until nearly opaque throughout, about 2-5 minutes per side, depending on thickness. Remove fish from heat, cool slightly and pull apart into large flakes. To make guacamole, cut avocados in half. Remove seeds, peel, quarter and place in mixing bowl. Mash with potato masher or fork until chunky. Add remaining ing redients and combine with fork. Serve immediately. To assemble tacos, place warm tor- tillas on work surface and line each with piece of lettuce. Top with chunks of fish, a generous spoonful of salsa fresca and guacamole. Serve immediately accompanied by lime wedges. Notes: Guacamole recipe will yield 3 cups total. To warm tortillas, dip corn tortillas in water, shaking off excess. Toast, in batches, in nonstick pan over moderate heat, about 1 minute per side. Wrap in towel to keep warm. Border Grill Grilled Alaska Cod Tacos FOOD Seafood on the grill continued from Page 12 8429 W. Forest Hill Ave. FRANKLIN 414-425-5696 Mon–Sat. 8-6, Sun. 9-5 LUXEMBOURG GARDENS 4.5" Jumbo Pot Perennials $2 off! Excludes sale price. 4.5" Pot Annuals $4.00 each or 3/$10.00 Regular $4.95 each. Great Herb Selection! 1 Gallon Pot Perennials $3 off! Regular price. 10" Pot Rose Bushes $5 off! Excludes sale price. 10" Pot Flowering Hanging Baskets $5 off! Excludes sale price. All flats of Annuals $5 off! Excludes sale price. 1 Free 3" Pot Perennial with any purchase. Limit 1 per visit. Expires 7/12/15. With this ad get 245049016 P R E S E N T S UNIQUE TASTES, SIGHTS, SOUNDS & COLORS FROM A LL OVER A S IA JULY 11 & 12 10 A M - 10 P M SA TURDAY AND SUNDAY VETERANS PARK Milwaukee's Lakefront 1010 N. Lincoln Memorial Drive FEATURING ADULT $7 ($10 AT GATE) KIDS 5-12 $4 ($5 AT GATE) KIDS BELOW 5 FREE • Middle Eastern Dancers • Children's Cultural Area • Shopping Bazaar • Asian Food • Bollywood Disco King Bappi Lahiri • Taiko Drummers • Lion Dancers • Hmong Dancers BUY DISCOUNTED TICKETS $4, $7 ONLINE NOW! A portion of proceeds CFOFàUTUIF ALS Association 8JTDPOTJO$IBQUFS www.asiafestmlw.com | 262-518-2037 | facebook.com/asiafestmilwaukee • Martial Arts BUY DISCOUNTED TICKETS $4, $7 ONLINE NOW!