Skip to main content

Red Snapper

Fish tacos originated in Mexico’s Baja California and spread up the coast to southern California. Versions featuring deep-fried fish are the most common, but I prefer to grill light, flaky red snapper for these tacos. The grill gives the fish a touch of smoky, charred flavor, which balances the fresh garnishes of tart tomatillo-avocado relish and crunchy red cabbage slaw. Cabbage is a traditional garnish for fish tacos and keeps its crunch factor long past the point when lettuce would have wilted. I make my slaw from a mix of delicate, pale green napa and deep purple red cabbages. Sweet basil may seem an unexpected choice, but its flavor complements the citrus juice in the slaw’s vinaigrette and offsets the assertive cilantro in the charred tomato salsa.

Recipe information

  • Yield

    serves 4

Ingredients

Cabbage Slaw

1/4 cup fresh lemon juice
1/4 cup fresh orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
1/4 cup fresh basil leaves, chopped
Kosher salt and freshly ground black pepper
1/2 cup canola oil
2 cups finely shredded napa cabbage
2 cups finely shredded red cabbage
1 large carrot, finely shredded

Fish Tacos

3 (8-ounce) skinless red snapper fillets
Canola oil
Kosher salt and freshly ground black pepper
12 (4-inch) flour tortillas
Charred Tomato Salsa (page 108)
Tomatillo-Avocado Relish (page 108)
Fresh cilantro leaves, for garnish

CHARRED TOMATO SALSA

4 plum tomatoes
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
1 small red onion, coarsely chopped
3 cloves garlic, chopped
2 teaspoons red wine vinegar
1/4 cup chopped fresh cilantro
2 teaspoons honey
(makes about 3/4 cup)

TOMATILLO-AVOCADO RELISH

2 ripe Hass avocados, halved, pitted, peeled, and diced
2 tomatillos, husked, rinsed, and diced
Juice of 2 limes
2 tablespoons canola oil
1/4 cup chopped fresh cilantro
Kosher salt and freshly ground black pepper
(makes about 2 1/2 cups)

Preparation

  1. Step 1

    To make the cabbage slaw, put the lemon juice, orange juice, mustard, honey, and basil in a blender and blend until smooth. Season with salt and pepper. With the motor running, add the oil and blend until emulsified. Reserve 1/4 cup of the citrus vinaigrette for the fish.

    Step 2

    Combine the napa and red cabbages and carrot in a large bowl, add the remaining vinaigrette, and toss to coat. Season with salt and pepper. The slaw can be made 1 hour in advance and stored covered in the refrigerator.

    Step 3

    To cook the fish, preheat the grill to high or heat a grill pan over high heat. Brush both sides of the fish with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Transfer to a plate and immediately drizzle with the 1/4 cup reserved citrus vinaigrette. Let cool slightly and then flake into large pieces using a fork.

    Step 4

    Grill the tortillas for about 5 seconds per side, until slightly charred. Place the tortillas on a flat surface, fill the center of each with some of the fish, slaw, salsa, relish, and cilantro leaves. Serve 3 tacos per person.

  2. CHARRED TOMATO SALSA

    Step 5

    Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Slice in half, remove the seeds, and transfer the tomatoes to the bowl of a food processor.

    Step 6

    Heat the remaining 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add to the tomatoes in the food processor along with the vinegar and process until smooth. Add the cilantro and honey, season with salt and pepper, and pulse a few times. Scrape the mixture into a bowl. Serve at room temperature.

  3. TOMATILLO-AVOCADO RELISH

    Step 7

    Combine the avocados, tomatillos, lime juice, oil, and cilantro in a medium bowl and season with salt and pepper. The relish is best made just before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A slow-simmering, comforting braise delivering healing to both body and soul.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.