Fish Taco Platter

Name: Fish Taco Platter
Yield: Makes 6 to 8 servings
Ingredients: 1 red onion (about 12 ounces), halved lengthwise, cut thinly crosswise; 5 small jalapeño chiles; 2 cups seasoned rice vinegar; 3 tablespoons fresh lime juice; 1 tablespoon coarse kosher salt; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 tablespoons fresh lime juice; 1 teaspoon finely grated lime peel; Pinch of salt; 12 ounces tomatillos, husked and stemmed; 4 green onions, white and green parts separated; 1 jalapeño chile; 2 garlic cloves, unpeeled; 1 1/4 cups (packed) fresh cilantro leaves; 1 tablespoon fresh lime juice, or more as needed; 2 cups buttermilk; 1/2 cup chopped fresh cilantro leaves; 3 tablespoons hot pepper sauce; 3 teaspoons kosher or other coarse salt; 1 tablespoon fresh lime juice; 2 pounds skinless halibut, sea bass, or striped bass fillets, cut into 1/2-inch strips; 16 (6-inch) corn tortillas; 2 cups self-rising flour; Vegetable oil, for frying; Fresh salsa and guacamole, for serving

November 7, 2012

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Crispy, crunchy, spicy, and best of all, easy, from chefs Bruce Aidells and Nancy Oakes. Fill a few bowls with lime cream, tangy tomatillo salsa, and quick-pickled toppings (all of which can be made in advance) for a make-your-own taco buffet. Baja purists, feel free to insist on mahimahi for the fish, but sea bass, tilapia, cod, and catfish all stand up equally well to the buttermilk batter.

Recipe notes

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