Prepare these sablefish tacos with guacamole, pickled jicama, and fresh taro root tortillas. Take the fish to the next level by curing it and smoking it with hickory wood chips.
For Curing & Smoking Fish
3 lb. sablefish
1/2 cup salt
1/2 cup sugar
1/2 oz. fennel seed
1/2 oz. black peppercorns
1 oz. fresh dill, chopped
Hickory wood chips
2 ripe avacados
2 oz. red onion, finely diced
3 oz. olive oil
2 limes for juicing
1 oz. cumin powder
1/4 cup cilantro, chopped
For Pickled Jicama
1 medium jicama
2 cups Champagne vinegar
1 star anise
1/2 tsp. black peppercorns
1 bay leaf
2 sprigs thyme
1 stick cinnamon
For Taro Root Tortillas
1 medium taro root
1 bunch water crescent
Dress the fish to remove skin and all bones.
Mix the salt, sugar, dill, fennel seed, and peppercorns thoroughly (this is the cure).
Apply this cure to the fish and refrigerate for 24 hours.
The next day, rinse the cure off of the fish and pat dry to remove any excess moisture.
Place the fish on clean and oil-sprayed racks in the oven or cold smoker with the skin side down.
Place wood chips in a sauté pan and apply heat to the bottom. When the chips start to burn and smoke heavily place them in the oven or smoker.
Cook the fish at 200 degrees for 35-45 minutes.
Repeat the burning of chips several times during cooking until the fish is firm to the touch and cooked thoroughly. Fish should be turned at least once and should also be rotated from the inside to the outside of the rack throughout the smoking process.
Dice the avocado small and combine with the red onion in a mixing bowl. Mash the ingredients with the back of a spoon, or quickly pulse in a food processor.
Add olive oil, lime juice, cilantro, and cumin.
Season with salt and refrigerate in air-tight container.
Peel jicama as you would peel a melon. Use a knife, Asian mandolin, or grater to cut thin, matchstick-sized lengths of jicama.
Pour 2 cups of Champagne vinegar into small pot and add star anise, black peppercorns, bay leaf, thyme, and cinnamon.
Bring to a boil.
Pour liquid over sliced jicama and let sit in a dish to cool. Drain liquid and refrigerate.
Prepare Taro Root Tortillas
Peel taro root and slice into large chip-sized portions.
Heat canola oil to 300-350 degrees. Form tortilla shell shape by bending before and during frying process. Fry until crisp and golden brown.
Use taro root chip as tortilla shell. Place sprig of water crescent at bottom of tortilla, then layer smoked sable, guacamole, and pickled jicama on top.
Serves: 6 to 8
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About Neighborhood KitchensBuilding on a 35-year history of producing Latino and multicultural programming, WGBH’s award winning La Plaza team has a new offering — Neighborhood Kitchens, a series about the exploration of culture through food. Every week the show offers a unique window into immigrant communities in New England.
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On the GoIn each episode, host Margarita Martínez visits a different ethnic restaurant and learns three delicious recipes from the chef. She also explores the restaurant’s neighborhood, discovering hidden gems along the way. Join her as she learns about new ingredients, new cultures, and new neighborhoods. ¡Hasta pronto!
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