Grub by Anna Lappe

Author:Anna Lappe
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2010-09-15T00:00:00+00:00

FOR THE GUACAMOLEIn a medium bowl, combine the avocado and cilantro and, using the back of a spoon, mash the avocado until creamy but still textured. Add the, scallions, garlic, jalapeño, lime juice, cayenne, and ½ teaspoon salt and mix well. Add the pits, which will prevent rapid browning. Cover and refrigerate while you make the tacos.

FOR THE FISH TACOSPrepare a steamer by filling it with ¼ to ½ inch water and bring to a boil. Wrap the tortillas in a kitchen towel, place them in the steamer insert, and cover the steamer. Then reduce the heat to a simmer and steam the tortillas for 2 minutes. Turn off the heat and let them stand, covered, until dinner time, at least 15 minutes, or up to 25 minutes.

Meanwhile, in a large bowl, combine the fish, 1 teaspoon salt, and the paprika. With clean hands or with clean disposable plastic kitchen gloves, massage the spices into the fish for 2 to 3 minutes. (Massaging the spices into the fish works to thoroughly and evenly season each slice. Just wash your hands well when you’re done.)

Warm a large sauté pan over high heat until hot. Add the olive oil and warm it for 30 seconds, until hot. Add the catfish and sauté for about 1½ minutes, until partially cooked, tossing the fish chunks with a heatproof spatula. Add the lemon juice and cook for 1½ minutes more, or until the fish is cooked through. Remove from the heat. With a slotted spoon, transfer fish slices to a serving bowl and garnish with the cilantro.

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