Recipes, re-invented from cooking shows
Roasted Cod Fish Tacos
Prep. Time:
Baking Time:
Total Time:
40 minutes
25 minutes
1 hour 5 minutes
Serves:
Serves 4 (about 8 tacos)
Amanda created this dish for MasterChef ™ Season 13. Representing the West in the State Fair round, she built her plate around a Southern-California fish taco: a fresh green sauce and a spicy red sauce served side by side, moist roasted cod, and tortillas made from scratch. This reconstruction keeps...
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Ingredients
FOR THE ROASTED COD: 1 lb (450 g) cod or halibut loin 1 tsp salt 1/2 tsp sugar Zest of 1 lime 1 tbsp olive oil 1/2 tsp ground cumin Pinch of chilli
FOR THE TORTILLAS: 2 cups masa harina About 1 1/2 cups warm water 1/2 tsp fine salt
FOR THE GREEN SAUCE: 6 tomatillos, husked 1 serrano or jalapeno 1 clove garlic Handful of cilantro Juice of 1 lime Salt, to taste
FOR THE RED SAUCE: 2 dried guajillo chillies, soaked 2 tomatoes, roasted 1 clove garlic Splash of vinegar Salt, to taste
TO FINISH: 1/2 cup crema or sour cream Juice of lime Salt, to taste Quick-pickled red onion Thinly sliced radish Cilantro leaves, to garnish
EQUIPMENT: Tortilla press Cast-iron or heavy skillet Blender or food processor Baking tray Oven with broiler
Method
STEP 1: CURE THE COD
Mix the salt, sugar and lime zest, then coat the cod and rest for 15 minutes. Pat dry. This firms and seasons the flesh through, the first move toward an elevated fillet.
STEP 2: MAKE THE TORTILLA DOUGH
Combine the masa harina, fine salt and warm water into a soft, playdough-textured dough. Knead for 2 minutes, then rest covered for 30 minutes so the dough hydrates fully and the tortillas stay supple rather than drying and cracking.
STEP 3: MAKE BOTH SAUCES
For the green sauce, blister the tomatillos, chilli and garlic in a dry pan, then blend with the cilantro, lime juice and salt. For the red sauce, blend the soaked guajillo with the roasted tomato, garlic, vinegar and salt. Keep the two sauces separate.
STEP 4: ROAST AND COLOUR THE COD
Toss the cod with the olive oil, cumin and chilli. Roast at 400°F (200°C) for 10–12 minutes until just flaking, then flash under a hot broiler or sear the top for 60 seconds to build colour. Break into large flakes.
STEP 5: PRESS AND CHAR THE TORTILLAS
Press the dough on a tortilla press to about 2 mm and cook on a very hot dry pan for 45–60 seconds a side until they puff and take light char. Wrap in a towel to keep them warm and supple.
STEP 6: COMPOSE THE TACOS
Spoon a stripe of green sauce on one side of each tortilla and red sauce on the other. Add flaked cod, a line of lime crema, pickled onion, radish and cilantro. Plate two per person, echoing the sauces on the plate so it reads composed.
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Instructions
FOR THE ROASTED COD:
1 lb (450 g) cod or halibut loin
1 tsp salt
1/2 tsp sugar
Zest of 1 lime
1 tbsp olive oil
1/2 tsp ground cumin
Pinch of chilli
FOR THE TORTILLAS:
2 cups masa harina
About 1 1/2 cups warm water
1/2 tsp fine salt
FOR THE GREEN SAUCE:
6 tomatillos, husked
1 serrano or jalapeno
1 clove garlic
Handful of cilantro
Juice of 1 lime
Salt, to taste
FOR THE RED SAUCE:
2 dried guajillo chillies, soaked
2 tomatoes, roasted
1 clove garlic
Splash of vinegar
Salt, to taste
TO FINISH:
1/2 cup crema or sour cream
Juice of lime
Salt, to taste
Quick-pickled red onion
Thinly sliced radish
Cilantro leaves, to garnish
EQUIPMENT:
Tortilla press
(/cooking-equipment/tortilla-press)Cast-iron or heavy skillet
Blender or food processor
Baking tray
Oven with broiler
Heading 5
Ingredients
STEP 1: CURE THE COD
Mix the salt, sugar and lime zest, then coat the cod and rest for 15 minutes. Pat dry. This firms and seasons the flesh through, the first move toward an elevated fillet.
STEP 2: MAKE THE TORTILLA DOUGH
Combine the masa harina, fine salt and warm water into a soft, playdough-textured dough. Knead for 2 minutes, then rest covered for 30 minutes so the dough hydrates fully and the tortillas stay supple rather than drying and cracking.
STEP 3: MAKE BOTH SAUCES
For the green sauce, blister the tomatillos, chilli and garlic in a dry pan, then blend with the cilantro, lime juice and salt. For the red sauce, blend the soaked guajillo with the roasted tomato, garlic, vinegar and salt. Keep the two sauces separate.
STEP 4: ROAST AND COLOUR THE COD
Toss the cod with the olive oil, cumin and chilli. Roast at 400°F (200°C) for 10–12 minutes until just flaking, then flash under a hot broiler or sear the top for 60 seconds to build colour. Break into large flakes.
STEP 5: PRESS AND CHAR THE TORTILLAS
Press the dough on a tortilla press to about 2 mm and cook on a very hot dry pan for 45–60 seconds a side until they puff and take light char. Wrap in a towel to keep them warm and supple.
STEP 6: COMPOSE THE TACOS
Spoon a stripe of green sauce on one side of each tortilla and red sauce on the other. Add flaked cod, a line of lime crema, pickled onion, radish and cilantro. Plate two per person, echoing the sauces on the plate so it reads composed.
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