Serves 8, 30 minutes
1 lb white fish, skin removed (haddock, cod or pollock)
3 limes, juiced, divided
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
Black Bean Corn Salsa:
1 can black beans, drained and rinsed
3 ears of fresh corn, shucked, removed from cob
1 small red onion, chopped
2 garlic cloves, minced
1 small jalapeno, small diced
1 cup cilantro, chopped
2 packages corn tortillas
Salt to taste
Jalapeno, thinly sliced
Preheat the oven to 425 degrees.
In a small bowl, mix together the chili, cumin, coriander, ¼ cup of the tequila, juice of 1 lime, and salt to taste. Then, in a large glass baking dish, place fish and pour tequila seasoning mixture on top. Let sit at room temperature for 15 minutes to marinate and then roast in the oven for another 15 minutes, or until the fish can flake easily with a fork. When done, gently cut fish into 1 inch pieces. Set aside.
For the salsa, heat oil in a large saute pan over medium heat. Add onion, sauteeing for 3 minutes. Then, add garlic, jalapeno and salt to taste and saute for another 3 minutes. Stir in the remaining ¼ cup of tequila, black beans, and corn, sauteeing for another 3 minutes. Remove salsa from the heat and stir in the remaining juice of 2 limes and cilantro. Season to taste with salt.
When ready to serve, heat corn tortillas on a dry saute pan. Top warmed tortillas with tequila roasted fish and black bean corn salsa. For a creamy component, add some diced avocado on top. Or, for a little more heat, sprinkle with a few sliced jalapenos.
Pass the Margarita!
If you choose to drink alcohol, Maine Spirits asks that you drink responsibly.
If you think you have a drinking problem, you should seek professional help.Learn More