Recipe by wicked cook 46
A recipe from Robert Rainford the chef who does the cooking show License to Grill. Love that show Putting it here for safe keeping. It is hard to find chipoltes where I lve so think maybe jalepenos would work. I also think salmon fillets work be yummy or any firm fleshed fish
Top Review by Andi of Longmeadow Farm
What an amazing treat this was. The days are still cold and rainy here on the farm. I took your advice about using salmon since this was in my fridge waiting to be grilled. I did however, have every other component to this delicious way to prepare and devour, thus ~ this being a more then 5 star dish. I have fresh mint growing in my side garden so I was able to use this perfectly. All the flavors combined which produced a smooth taste on your palette with a hint of a kick. I was able to grill this into absolute heaven, with the chipotle chilies, the fresh oregano, the garlic, all of it. I forgot to use the pita in the photo, but what a great enhancement to this more then guest friendly taste sensation. Made for *Flower Power* Everyday is a Tag May 2009
- 3 shark fillets, about 1 inch thick
- 5 chipotle chiles, seeded and deveined
- 1 teaspoon chili powder
- 1 tablespoon oregano
- 1 1⁄2 teaspoons salt
- 2 tablespoons lime zest
- 1⁄4 cup olive oil
- 4 tablespoons diced radishes
- 4 tablespoons thinly sliced scallions, white and green parts
- 6 pita bread, heated
- 1 medium white onion, finely chopped
- 40 fresh mint leaves, finely chopped
- 1⁄2 cup fresh cilantro leaves, finely chopped
- 2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- 1 teaspoon ground allspice
Directions See How It's Made
- In a blender puree the chipolte, chili powder, oregano, salt, lime zest and olive oil.
- Place fish in a sealable plastic bag or baking dish.I use dishes for marinading to cut down on my use of plastic bags. Trying to be a bit green LOL Pour the chipolte mixture over the fish and place them in the refrigerator to marinate for 1 hour.
- Preheat the barbecue to 375°F/190°C.
- Oil the grill and cook the fish for 3-4 per side, or until lightly charred. Remove shark from grill and let rest 5 minutes.
- Slice the fish into thin strips. Serve in a pita with scallions, radish and Mint Recado.
- Mint Recado.
- Combine onion, mint leaves and cilantro leaves into a bowl or puree in a food processor. Mix in salt, pepper and all spice. Use immediately.
- I think this would be good on salmon also.