| This fish is like an affordable Mahi Mahi which I love to use for fish tacos, curries or anything in which I will be chopping up the fish. It is also fantastic grilled or broiled and served with fruity accents such as mango, pear or other citrus chutneys.
Think fish tacos!
Grilled Fish Tacos with Thai Slaw.
1/2 cup tamarind paste
1/4 cup lime juice
1/4 cup water
1 tablespoon red chili paste
2 cloves garlic
1 tablespoon honey
1/4 cup coconut milk
2 pounds Amberjack filet
***Thai Slaw Dressing***
1 tablespoon fish sauce
1/4 cup lime juice
2 teaspoons sesame oil
1 teaspoon red chili paste
1/2 cup coconut milk
1/2 cup Barney's Smooth Almond butter
red pepper flakes (optional)
2 cups purple cabbage, thinly sliced
2 carrots, shaved or peeled
1/2 cup daikon, cut into matchsticks
1/2 medium red onion, thinly sliced
3 tablespoons cilantro, chopped
Whole Grain Spelt flour tortillas
To marinate fish, whisk together tamarind paste, lime juice, water, red chili paste, garlic, honey and coconut milk. Pour over fish and marinate one hour in refrigerator.
To make slaw dressing, combine fish sauce, lime juice, sesame oil, red chili paste, coconut milk and almond butter in small pot over medium-low heat. Cook, stirring often, for 5 minutes. Taste and add red pepper flakes if more spice is needed.
Combine purple cabbage, carrots, daikon, red onion and cilantro. Mix in one-half of the slaw dressing.
Preheat grill to medium heat. When ready, cook fish on oiled grill surface, around 5 to 7 minutes on each side or until fish is opaque and flakes easily with a fork. To warm tortillas while grilling fish, wrap tortilla stack in aluminum foil and place on grill grate over low heat, turning once while fish cooks. Remove fish and roughly chop.
Serve fish in warm tortillas, topped with Thai slaw, sliced avocados and extra Thai slaw dressing.