Alaskan True Cod Taco with Pickled Radish and Radish Top Salsa

Another in the series of Drought Friendly Recipes.

In our last post, Super Sous and I wrote about food waste and gave two recipes utilizing radishes and radish tops. Today’s taco puts those two recipes to great use in this flavorful recipe that’s not only easy to prepare and delicious, but beautiful. Just look at those colors! Bonus – it’s not only a drought friendly recipe, but it’s a sustainable seafood dish. Boom!

First – make the Pickled Radish and Radish Top Salsa. Then, bring on the tacos…

Radish Top and Red Pepper Salsa

Radish Top Salsa

pickeld radish

Pickled Radish

Cod Taco Close

Taco Up Close and Personal!

Cod Taco Full

Colorful Taco!

Cod Taco Hand

Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa

Yield: 6 tacos

Cod:

1 pound wild Alaskan true cod, 1-inch thick

1 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Pat the fish dry and season all over with salt and pepper.

Place a medium non stick sauté pan over medium heat and add oil.

Let heat for 2 minutes until oil is very hot.

Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.

Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.

Assembling the Taco:

6 Corn tortillas, warmed through

2 avocados, pitted and sliced thinly

½ cup shredded purple cabbage

¼ cup fresh cilantro leaves

Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with salsa. Sprinkle cilantro leaves and serve.

Advertisements

Pickled Radish and Radish Top Red Pepper Salsa – Drought Friendly Recipe

On March 18, Super Sous and I wrote a blog introducing our “Drought Friendly Recipe” project. Recipes that are delicious and have low water footprints. Good to make no matter where you are in the USA – since 50% of all California produce is shipped to feed the country.

In that blog, we mentioned the idea of food waste, writing that 40% of all food that is grown in the US is wasted. This happens on all levels of the food chain. From the farms to transportation to grocery stores to restaurants to our own homes. Inherent in that 40% is approximately 11 trillion gallons of lost water. California is relying heavily on groundwater (think using your savings account instead of living off of your checking account – where your checking account would be California’s reservoirs). As the groundwater has been depleting, we are drilling wells reaching water that fell to the earth 20,000 years ago. As Mother Jones writes, “Such water is not just old. It’s prehistoric. It is older than the earliest pyramids on the Nile, older than the world’s oldest tree, the bristlecone pine. It was swirling down rivers and streams 15,000 to 20,000 years ago when humans were crossing the Bering Strait from Asia.”

We need to conserve all the water we can!

On April 22 (Earth Day and Super Sous’ birthday!), MSNBC will be broadcasting a documentary on food waste called “Just Eat It.” You can watch the trailer and/or check out this fascinating view of food waste at its origins on the farm:

Screen Shot 2015-04-13 at 11.42.22 AM

Although we may not have control over how something is farmed, we can certainly control things once we purchase them.

Let’s take the simple radish. Somewhat underestimated, the radish is a delicious addition to your regular repertoire. Radishes are a crunchy, spicy root vegetable that are delicious whether raw or roasted.

Not only is the radish delicious, but radish tops are a tasty green. Mild with a slight hint of pepper; delicate, but not too delicate; they have integrity. Radish tops often get discarded, but they are so worth preparing – raw, sauteed or in this radish top red pepper salsa recipe which is perfect for a taco, chips/crackers, potatoes…

Since it’s edible, delicious and took water to grow, let’s enjoy the whole thing. Here’s one idea to utilize the whole radish – from root to top.

pickeld radish

Pickled Radish

½ pound radish, rinsed and cut into 1/8-inch slices

1 cup distilled white vinegar

¾ cup water

3 tablespoons granulated sugar

¼ teaspoon salt

Add all ingredients to a small bowl and mix to combine.

Let sit for at least 1 hour before using.

Radish Top and Red Pepper Salsa

Radish Top and Red Pepper Salsa

Yield: 1 cup

5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)

2 large garlic cloves, peeled and rough chopped

¼ cup roughly chopped fresh flat-leaf Italian parsley

¼ cup roughly chopped fresh mint leaves

1 cup roughly chopped (rinsed) radish greens

1½ tablespoons whole grain Dijon mustard

¼ teaspoon kosher salt

Zest of ½ small lemon (1/4 teaspoon)

Juice of ½ small lemon (1 Tablespoon)

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

2 tablespoons grapeseed oil

½ teaspoon granulated sugar

Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.

Mixed Herb Salad with Toasted Walnuts

Easy. Delicious. Healthy. Flavorful. Beautiful. An all around winner!

Mixed Herb Salad with Toasted Walnuts

Mixed Herb Salad with Toasted Walnuts

Yield: 2 servings

 

For Vinaigrette

1 tablespoon finely chopped fresh mint

1 tablespoon finely chopped flat-leaf Italian parsley

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh cilantro

1 small shallot, peeled and diced small, 2 tablespoons

¼ cup finely chopped toasted walnuts

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 teaspoons freshly squeezed lemon juice

2 tablespoons extra-virgin olive oil

 

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake to combine. Or, whisk to combine the ingredients in a small bowl.

 

For Salad

3 packed cups mixed greens

1 large radish, sliced thinly

 

Gently mix greens and radish with vinaigrette in a large bowl. Divide onto plates and serve.