Last Minute Superbowl Food Idea
So, you’ve mastered the art of “hostessing,” and now that Superbowl is today you want to show everyone just how good you’re at playing house. Let’s see you’ve got your signature cocktail but you just know there’s something you need to wow your troupe. How about some savory fish tacos from the brainchild of Chef Talbot? These tacos are right and flavorful, they combine fresh herbs and a citrus sauce for a refreshing kick. Finish the tacos with Thorny Rose Chardonnay, a medium-bodied wine and a lighter option for those trying to ban the inevitable Super Bowl bloat.
Fish Tacos with Tomato Salsa and Citrus Crema
Paired with Thorny Rose Chardonnay
2 tablespoons unsalted butter, cut into small pieces
¼ cup olive oil, plus more for brushing the tortillas
2 pounds skinless, cod, snapper, or mahi-mahi fillets
½ cup loosely packed chopped flat-leaf parsley
½ cup chopped fresh cilantro
4 garlic cloves, shopped
¼ cup Thorny Rose Chardonnay
Salt and freshly ground black pepper
16 flour tortillas (6 inch)
1 cup Tomato Salsa (see below)
½ large head green cabbage, thinly sliced
½ cup Citrus Crème (see below)
1 Hass avocado, pitted, peeled, and thinly sliced
2 limes, cut into 4 wedges each
Preheat the oven to 350 degrees. Place the butter and ¼ cup oil on a rimmed baking sheet and place it in the oven to melt the butter. When the butter is melted, arrange the fish filets on the baking sheet and sprinkle with parsley, cilantro, and garlic. Pour the Thorny Rose Chardonnay around the filets and season generously with salt and pepper.
Bake the fish until it flakes easily with a fork, 10 to 12 minutes. Break the fish into 1 inch chunks and set aside.
Heat a grill pan over high heat. Place the tortillas in the pan, one at a time, and cook until they are hot and marked with grill lines, 15 to 30 seconds. Brush the hot tortillas with a little oil and sprinkle with a little salt and pepper.
To assemble the tacos, spoon 2 table spoons of salsa, a few fish chunks, and some of the cabbage onto each tortilla. Drizzle 1 tablespoon of the crema over each serving and top with 2 or 3 avocado slices. Season to taste with salt and pepper and serve with a lime wedge.
½ cup 2% plain organic Greek yogurt
1/3 cup sour cream
Salt and freshly gound black pepper
Use a Microplane zester to zest the lemon, lime, and about half the orange. Place the zests in a small bowl and stir in the yogurt and sour cream.
Juice all of the fruits into another small bowl. Measure out 1Ž4 of their combined juice (save the rest for another use) and add to the yogurt-sour cream mixture. Stir to combine and season to taste with salt and pepper. The crema can be refrigerated, covered, for up to 2 days.