fish tacos

So here is a super fantastic recipe for you. Many years ago Sunset magazine scoured the west in search of the best fish taco. A campy little joint in Salt Lake City called Lone Star Taqueria took the honors. The magazine published the recipe and history was made in our family. My sister started making them.

At the time her husband spent his summers on a fishing boat in Alaska. He would send home cratefuls of salmon and they would freeze it. Then when he returned they would throw a big fish fry and serve these tacos. They are unreal. Really. I mean they were dubbed the best in the entire western United States. Try them. You won't be disappointed. And if you are lucky, you'll get an invite to my sister's next fish taco party. Start shmoozing her now. It'll be totally worth it.

Here's the recipe as it appears on Sunset's website:

Notes: Susan Harries, owner of Lone Star Taqueria in Salt Lake City, makes waves with these tacos. Manager and chef Manuel Valdez also uses ahi or blue marlin on occasion; he marinates the fish overnight covered with oil, but less time and less oil provide ample flavor. Top cooked fish with shredded cabbage, Lone Star pico de gallo and Lone Star cilantro-jalapeño mayonnaise, and a squeeze of lime.

This recipe goes with Taco Bar for a Party

Yield

Makes enough for 6 tacos

Ingredients

• 6 tablespoons ground dried New Mexico or California chilies


• 3 tablespoons salad oil


• 1/2 teaspoon pepper


• About 1/2 teaspoon salt


• 1/2 teaspoon garlic powder


• 1/2 teaspoon cayenne


• 1/2 teaspoon ground cumin


• 2 whole cloves


• 1 dried bay leaf, broken into pieces


• 1 pound boned, skinned firm-flesh fish such as halibut, mahimahi, or rock fish (see notes)

Preparation

1. In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves, and bay leaf.

2. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to 1 day, mixing several times.

3. Lift fish from marinade and arrange pieces in a single layer in a 9- by 13-inch pan. Discard marinade.

4. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, and season to taste with salt.

Lone Star Cilantro Jalapeño Mayonnaise: In a blender or food processor, combine 1 3/4 cups mayonnaise, 2 tablespoons water, 2 tablespoons distilled white vinegar, 1 rinsed and stemmed fresh jalapeño chili (remove seeds for more heat), 1 peeled garlic clove, 1/2 cup lightly packed fresh cilantro, and 1/4 teaspoon pepper. Whirl until smooth. Add salt to taste.

Makes about 2 1/4 cups.

Nutritional Information

Calories: 163 (53% from fat)

Protein: 16g

Fat: 9.5g (sat 1.3)

Carbohydrate: 3.6g

Fiber: 1.5g

Sodium: 236mg

Cholesterol: 24mg

If you're lazy/live close enough, just stop in & have Lone Star make it for you. It's an experience for shizzle.

-Dove