GRILLED FISH TACOS WITH LIME SLAW
ACTIVE: 20 min l TOTAL: 20 min l SERVES: 42½ cups shredded coleslaw mix
½ small red onion, thinly sliced
Juice of 1 lime, plus wedges for serving
¾ teaspoon sugar
Kosher salt
Vegetable oil, for the grill
¼ teaspoon cayenne pepper
1½ pounds skinless grouper
or other firm white fish,
halved crosswise
8 corn tortillas
Fresh cilantro, Mexican crema and
salsa verde, for serving- Toss the slaw mix, red onion,
lime juice, sugar and ½ teaspoon
salt in a large bowl; set aside. - Preheat a grill to medium. Oil the
grates. Mix the cayenne with
½ teaspoon salt in a small bowl; rub
all over the fish. Grill until well marked
on the bottom and the fish releases
easily from the grill, about 6 minutes.
Flip and grill until cooked through,
4 to 6 more minutes. Transfer to a
cutting board and slice or flake the fish. - Meanwhile, wrap the tortillas in foil
and warm on the grill, about 4 minutes. - Divide the fish among the warm
tortillas. Top with the slaw, cilantro,
crema and salsa verde. Serve with
lime wedges.
tuesday
june 9wednesday
june 10SPICED LENTIL–BROWN RICE BURGERS
ACTIVE: 1 hr l TOTAL: 1 hr 50 min l MAKES: 4FOR THE PATTIES
⅔ cup dried brown lentils
⅓ cup brown sushi rice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil,
plus more for brushing
1 onion, finely chopped
1 large carrot, finely chopped
1 cup thinly sliced Tuscan kale
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon curry powder
⅛ teaspoon ground allspice
⅓ cup rolled oatsFOR THE PITAS
2 tablespoons fresh lemon juice
1 small clove garlic, grated
¼ cup tahini
¼ teaspoon hot sauce, plus more to taste
Kosher salt
4 pitas, tops trimmed
Shredded iceberg lettuce, diced tomatoes
and sliced pickles, for serving1.
2 cups water, the lentils, rice,to low. Cook until tender,uncovered, until evaporated.
2.
skillet over medium-high heat. Add the
onion and carrot and cook, stirring, until
browned, 8 to 10 minutes. Reduce the heat
to medium and add the kale, garlic, cumin,
curry powder and allspice. Cook, stirring,
until softened, about 2 minutes. Add
2 tablespoons water and cook, stirring,
until the liquid evaporates. Season with
salt and pepper.- Pulse the oats in a food processor until
finely ground with some coarse pieces. Add
the warm lentil mixture and the vegetable
mixture and pulse until combined but still
and freeze until firm, about 30 minutes.- Meanwhile, make the sauce: Combine
the lemon juice and garlic in a small bowl;
let sit 5 minutes. Whisk in the tahini,
2 tablespoons water and the hot sauce,
thinning with more water, if needed. Season
with salt and more hot sauce to taste. - Preheat a grill to medium high. Brush
the burgers with olive oil on both sides.
Grill until well marked, about 3 minutes
per side. Grill the pitas until warmed.
Serve the burgers in the pitas with lettuce,
tomatoes and pickles and the tahini sauce.
fun
cooking40 FOOD NETWORK MAGAZINE ●JUNE 2020
II ~
Taco Tuosday
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A Now Voggio Burgor
111111111 111:
Make the burgers: Combine1 teaspoon salt and a few grinds
of pepper in a medium saucepan
over high heat. Bring to a boil,
then cover and reduce the heat40 minutes. Remove from the heat
and let sit, covered, 10 m inutes. If there
is water left in the saucepan, cook,Meanwhile, heat the olive oil in a largechunky. Season with salt and pepper. Let
cool. Form into four 4 -inch patties (about
lh inch thick). Transfer to a baking sheet'ii 1111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111111