Grilled Fish Tacos from Puesto

Grilled Fish Tacos from Puesto

“One of our goals with every new dish that we create is that we want to make an impact with big bright flavors but we also want our guests to leave Puesto feeling great.  We feel that cooking with great quality fresh produce and ingredients is the only way to achieve that.”

Executive Chef Katy Smith

Puesto

Grilled Fish Tacos with Melon Salsa from Puesto

Ingredients

For the Habanero Crema

  • 1 Habanero
  • 2 cloves of garlic, in their husks
  • Kosher salt
  • 1 tablespoon honey
  • 2 tablespoons of ripe avocado (about ¼ each)
  • 1 tablespoon Mexican Crema
  • 1 Tablespoon fresh lime juice
  • ¼ cup olive oil

For the Melon Salsa

  • ½ cup Ripe cantaloupe, cut into ¼ inch cubes
  • 1/3 cup Roma tomatoes, cut into ¼ inch cubes, about 2
  • 1/4 cup diced Red Onion
  • 1 bunch cilantro
  • Kosher salt
  • 1-2 Limes
  • 1 Serrano chile

To Plate

  • 8 corn tortillas
  • 1 tsp olive oil
  • 1 lb fresh white fish cut into 8 pieces
  • Kosher salt
  • Shaved Red Cabbage
  • 1 ripe avocado
  • Lime wedges for serving

Method

Step 1:

For the Crema

  1. Heat a dry skillet over medium heat.
  2. Add the garlic and habanero to the skillet.
  3. Rotate frequently until the habanero is golden brown on all sides and the garlic is brown and softened.
  4. The habanero should take about 5 minutes, the garlic should take about 12.
  5. Allow the garlic to cook until handleable and remove the skins and discard. Remove the stems of the habanero.
  6. Add the garlic, habanero, honey, crema, avocado, and lime juice to a blender jar along with a pinch of salt.
  7. Start the blender.
  8. Slowly stream in the oil through the top of the blender until combined.
  9. Taste and add more seasoning if necessary.
  10. Allow to cool completely.

Step 2:

For the Salsa

  1. Cut the tomatoes, cantaloupe, and red onion.
  2. Chop cilantro.
  3. Mince the serrano.
  4. In a mixing bowl combine the melon, red onion, tomatoes, 1 tablespoon of cilantro, the juice of 1 lime, a pinch of salt, and about 1/3 of the serrano.
  5. Taste the salsa.
  6. Add more salt if needed, and add more lime juice and serrano if desired.

Step 3:

For the Tacos

  1. Set a large skillet over medium heat. Add 1/2 tsp water.
  2. Add tortillas to pan, about 4 at a time and cover to warm the tortillas through.
  3. Heat the remaining tortillas adding another ½ tsp of water.
  4. Transfer warmed tortillas to a cloth or foil and wrap to keep warm.
  5. Drop oil onto skillet. Place portioned fish in and sprinkle with salt.
  6. Cook for 1 1/2 minutes. Flip and cook 1 more minute depending on the thickness of the fish.
  7. While the fish cooks, place tortillas on plates. Place the fish on top tortilla.
  8. Garnish the fish with a slice of avocado and cabbage. Lightly spoon the habanera crema over the fish. Top with melon salsa over the habanero crema.
  9. Serve with lime wedges.

Yields 8 tacos. 

To view all locations and hours of operation, please visit http://eatpuesto.com/locations/.


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Experience the Dory Catch from Lido Bottle Works

Experience the Dory Catch from Lido Bottle Works

“The Dory Catch at Lido Bottle Works highlights and encompasses the true meaning of local in every ingredient. The fish changes every day. Here’s one you can make at home. Try and support a local farmer’s market when you shop for this.”

Executive Chef Amy Lebrun , Lido Bottle Works

Photography provided by: Lido Bottle Works


Lido Bottle Works is located at 3408 Via Oporto #103, Newport Beach, CA 92663. Open Monday through Thursday 11am to 11pm, Friday and Saturday from 11am to 12am, and Sunday from 11am to 10pm. For the menu and additional details, please visit lidobottleworks.com.


LIDO BOTTLE WORKS DORY CATCH

Photography by: Niyaz Pirani, Knife & Spork Public Relations

Recipe provided by Executive Chef Amy Lebrun of Lido Bottle Works

Ingredients

For the Salmon

  • 2 each 6 oz. Salmon Fillet
  • 1/8 tsp. Smoked Paprika
  • Salt and Pepper to taste
  • 1 tbs. Olive Oil
  • 1 tbs. Butter

For the Kabocha Squash Puree

  • 1 cup Squash Puree (peeled and small dice)
  • 2 oz. White Onion (small dice)
  • 2 each Garlic Cloves (small dice)
  • 1/4 cup White Wine
  • 2 tbs. Olive Oil
  • 2 oz. Seasonal Apples (peeled and diced)
  • 2 oz. Heavy Cream
  • 4 oz. Vegetable Stock
  • 1 tsp. Salt

For the Fingerling Potatoes

  • 1 cup Fingerling Potatoes (cut into 1/4 inch coins)
  • 2 tbs. Olive Oil
  • Salt and Pepper to taste
  • 1/2 oz. Chopped Parsley

For the Winter Green Salad

  • 1 oz. Apple (thinly sliced)
  • 1 oz. Fennel (thinly sliced)
  • 2 each Radishes (thinly sliced)
  • Handful of Garden Green (of your choice)
    • *Chef’s Note: I prefer Dandelion, Mustard, Arugula, Frisse, Kale, Blommsdale Spinach and Chard.
  • 2 oz. Fresh Squeezed Lemon Juice
  • 1 oz. Olive Oil
  • Salt and Pepper to taste

Method

Step 1:

For the Salmon

  • Season filet with olive oil, smoked paprika, salt, and pepper.
  • Put salmon in a buttered saute pan and in the oven at 350 degrees.
  • Cook to the desired temperature.

Step 2:

For the Kabocha Squash Puree

  • In a small pot on low heat add oil, garlic, onion, apples and white wine. Sweat until cooked through and alcohol is cooked out.
  • Add squash, cream, vegetable stock, salt, and pepper and cook until squash is cooked through.
  • Transfer to a mixer/blender/food processor to puree. If the puree is too thick, add more vegetable stock to it to thin out and make super smooth.

Step 3: 

For the Fingerling Potatoes 

  • Toss fingerling potatoes in oil, salt, and pepper.
  • Put on a sheet pan and roast in the oven at 350 degrees until cooked through.
  • You can cook the potatoes at the same time as the salmon, but note that the potatoes will take longer to cook.

Step 4:

For the Winter Green Salad

  • In a bowl toss all ingredients together and coat with lemon juice and olive oil.

Featured Recipes

Leftover Thanksgiving Toast from OH! Juice Cafe

Leftover Thanksgiving Toast from OH! Juice Cafe

“Eating healthy means making more decisions that crowd out items you know intuitively don’t make you feel good while increasing foods that give you energy, enhance your mood and drive for life.”

Hanna Gregor, founder and CEO

OH! Juice Café

Photography provided by: OH! Juice


OH! Juice Café is located at the following location:

OH! Juice Café

OH! Juice Café is located at 90 N Coast Hwy 101, Ste. 212, Encinitas, CA 92024. Open Monday – Friday from 7am to 6pm. For menu and additional details, please visit ohjuicecleanse.com.


Photography provided by: OH! Juice


Thanksgiving Leftover Toast

Ingredients

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Serves 4-6

Note: We recommend using all organic, locally sourced ingredients, just like we do at our Café!
·       1 ea medium butternut squash (Peeled and Cleaned)
·       1 oz coconut oil
·       1/2 teaspoon cinnamon
·       1/2 teaspoon nutmeg
·       Himalayan Sea salt
·       ½ loaf Walnut Bread
·       1 1/2 1lbs. crimini mushrooms (sliced)
·       3 T olive oil
·       6 cloves chopped garlic
·       12 sage leaves (chopped)
·       2 tsp Himalayan salt
·       1 tsp. Black Pepper
·       Optional garnish: goji berries or dried cranberries

Method

Part 1: Mashed Butternut Squash

1 ea medium butternut squash (Peeled and Cleaned)
1 oz coconut oil
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch pink Himalayan sea salt

Toss ingredients and place on a sheet pan. Roast at 400 degrees for approximately 40 minutes or until soft. Rough mash of ingredients.

Part 2: Sage Mushrooms

1 1/2 lbs crimini mushrooms (sliced)
3 tbsp. olive oil
6 cloves chopped garlic
12 sage leaves (chopped)
2 tsp. Himalayan salt
1 tsp. Black Pepper

Sauté crimini mushrooms in olive oil and add garlic and sage salt/pepper.

Part 3: Balsamic Vinegar Syrup

This is simply a reduction of balsamic vinegar by approximately 75 percent then cooled.

Part 4: Assembly

Step 1: Toast walnut bread (we source ours from Prager Brothers!) and smear a couple of tablespoons of squash mixture on toast.

Step 2: Add a couple more tablespoons of sauté mushroom mixture on top of squash as the next layer of goodness.

Step 3: Finally, drizzle with your balsamic vinegar syrup. Garnish with goji berries or dried cranberries.


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Butter Poached Floridian Lobster from Essensia

Butter Poached Floridian Lobster from Essensia

“Cooking to me means creating the most flavorful cuisine by acquiring the best local ingredients, and letting nature speak through culinary artistry.”

Chef de Cuisine, Ilde Ferrer

Essensia

Photography provided by: The Palms Hotel & Spa


Essensia is located at the following location:

Essensia

Distance to closest LA Fitness: 0.8 miles to Connecticut Ave. LA Fitness

Essensia is located at The Palms Hotel & Spa, 3025 Collins Avenue, Miami Beach, FL 33140.

Open Daily

For reservations, menu, and additional details, please visit thepalmshotel.com/dining/essensia-restaurant.

Photography provided by: The Palms Hotel & Spa


Butter Poached Floridian Lobster

Ingredients

For the Poached Floridian Lobster

  • 2 spiny lobster tails
  • 1 ear of corn kernels removed
  • 1 pint mixed mushrooms
  • 8 each asparagus spears
  • 1 orange segmented
  • 2 scallion stalks grilled
  • 2 cups saffron butter sauce (recipe below)

For the Orange Saffron Butter (Yield 1 qt)

  • 1 cup orange juice reduced to glaze
  • 1 cup heavy cream reduced until thick
  • ½ lb. butter chilled and cubed
  • 3 tsp. saffron
  • ½ cup honey
  • Salt to taste

Method

Poached Floridian Lobster

Step 1: In a stock pot blanch the lobster tails for 5 minutes in boiling water and shock in ice water to stop cooking and set aside

Step 2: Cut mushrooms and asparagus into bite-sized pieces.

Step 3: In a medium sauté pan bring it to medium high heat and sauté the mushrooms for 1 minute then add the corn and asparagus cook the veggies until translucent and split onto 2 plates.

Step 4: Split the lobster tail in half keep the shell on and heat up the lobster in the saffron butter sauce slowly don’t boil the sauce and place on top of the veggies.

Step 5: Garnish the dish with the orange segments and the scallions.

Orange Saffron Butter

Step 1: Reduce orange juice until glaze.

Step 2: Add heavy cream and reduce until thick.

Step 3: Add saffron.

Step 4: On low heat add butter slowly while whisking to make a beurre blanc (emulsion).

Step 5: Add honey and salt to taste.


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Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

“Making everyday meals memorable is something that excites me, so at Green Acre being able to provide elevated farm-focused breakfast, lunch, and happy hour options provides our guests to have delicious, simple food. The menu makes it easy to come back each day for the favorite dishes they trust and love. We utilize ingredients from our onsite organic garden at the Campus Pointe location to create fresh, local food.”

Chef Brian Malarkey

Brian Malarkey's Green Acre

Photography provided by: Katalyst PR


Brian Malarkey’s Green Acre (Campus Pointe) is located at the following location:

Brian Malarkey's Green Acre

Distance to closest LA Fitness: 6.5 miles to 4984 Shawline St., SD, CA 92111 LA Fitness

Brian Malarkey’s Green Acre Campus Pointe is located at 10300 Campus Point Drive SD, CA 92121. Open Monday through Friday from 7am to 3pm. For the menu and additional details, please visit greenacresd.com/campus-pointe/.

Photography by: Katalyst PR


Korean Picnic Salad & BBQ Shrimp from Brian Malarkey’s Green Acre

Ingredients

For the Salad

  • 1 Large Head of Napa Cabbage – Sliced Thin
  • 1 Large Handful Bean Sprouts
  • 1 Each Pineapple – Diced
  • 1 Each Fresno Chili – Sliced Thin and Rinsed
  • 1 Bunch Cilantro – Rough Chopped
  • 1/2 Bunch Mint – Leaves Picked and Rough Chopped
  • 1/2 Bunch Thai Basil or Regular Basil – Leaves Picked and Rough Chopped
  • 1/2 Cup Cashews – Toasted – Salted – Rough Chopped
  • 2 Tablespoons – Furikake – Japanese Sesame/ Nori Seasoning

For the Dressing

  • ¼ Cup GoChuJang – Korean Chili Condiment
  • 2 Tablespoons – Lime Juice
  • 2 Tablespoons – Soy Sauce
  • 1/3 Cup Avocado Oil
  • 1 Tablespoon Ginger – Peeled and Chopped

For the BBQ Shrimp

  • 4 Wooden Skewers – Soaked in water for a few hours
  • 16 Shrimp (16/20) 4 on each Skewer
  • 2 Tablespoons – GoChuJang
  • Salt and Pepper to taste

 

Method

Step 1:

For the Shrimp

  • Rub the Skewered Shrimp with the GoChuJang
  • Grill until the shrimp are cooked all the way through, 2 to 3 minutes on each side.

Step 2: Toss in salad mixture and enjoy!


Featured Recipes

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