Place jalapenos, vinegar and toasted ground coriander in a blender and blend until smooth.
Add to remaining ingredients and mix until well incorporated. Let sit in refrigerator for 30 minutes.
Avocado- Pepper Salsa
5 drained and patted dry Piquillo Peppers canned
2 Scallions 1/4" crosscut
1 avocado 1/4" dice
3/4 cup Italian Parsley leaves chopped
1/4 cup fresh cilantro chopped
1/2 teaspoon dried oregano
4 oz peeled shallots minced
1 oz Garlic minced
2 Fresno Pepper blistered & diced
1 cup extra virgin olive oil
1 teapoon Adobo from Chipotle Can
1 Canned Chipotle seeded & minced
2 tablespoons Kosher Salt
1 cup sherry vinegar
Spray piquillos with oil and char on both sides over grill.
Remove and allow to cool. Dice Pepper 1/4″.
Mix with remaining ingredients except avocado and let sit for 30 minutes.
Fold in diced avocado right before serving.
24 2 oz Strips Lion Fish Filet
Canola Oil (In Spray Bottle)
Salt & Pepper
24 7” White Corn Tortillas
Honey Cider Cole Slaw (recipe above)
Avocado-Pepper Salsa (recipe above)
1/2 cup cilantro leaves
Preheat grill to medium setting. Preheat oven to 300°F.
Lay tortilla flat onto a baking pan. Place in oven and IMMEADIATELY turn oven off. This will warm your tortilla and make them malleable.
Spray fish with canola oil and season to taste with salt & pepper.
Brush grill with canola oil to prevent sticking.
Place fish filets on grill, cook on each side for 60-90 seconds. Remove from grill and place in center of each tortilla. Spread 1 tablespoon salsa over fish on each tortilla and cover with ¼ cup coleslaw and 3 cilantro leaves each.