Fish Tacos with Lime Mayo, Pickled Red Onions and Radicchio

Fish Tacos with Lime Mayo, Pickled Red Onions and Radicchio

Makes: 2 servings

2 portions, 6 ounces each, wild-caught Alaskan cod, swordfish or salmon fillets, thawed

1 tablespoon vegetable or olive oil

1 teaspoon Old Bay seasoning (or a mixture of salt, pepper and paprika)

1/2 cup mayonnaise

1 jalapeño, cored, seeded, finely chopped (or 1 teaspoon green hot sauce)

Finely grated rind and juice of 1 lime

Salt to taste

1/2 small head radicchio, finely shredded (or 1 cup finely shredded red cabbage)

1 1/2 cups loosely packed baby arugula or finely shredded lettuce

1/4 cup each: finely shredded carrots, chopped fresh cilantro

Three-citrus pickled red onions (see recipe)

Cilantro sprigs, sliced avocado, fresh lime wedges, for serving

Roasted tomatillo salsa, for serving

8 corn tortillas or 4 small flour tortillas

1. Pat fish dry. Brush with oil. Sprinkle with seasoning. Place on a broiler pan or baking sheet. Let stand at room temperature up to 20 minutes.

2. For lime mayonnaise, mix mayonnaise, jalapeño, lime rind and lime juice in a small bowl. Season to taste with salt.

3. Mix radicchio, arugula, carrots and chopped cilantro in a small bowl. Have pickled red onions, cilantro sprigs, avocado slices, lime wedges and salsa ready.

4. Heat broiler to high. Position the rack so the fish will cook 6 inches beneath the heat source.

5. Meanwhile, if using corn tortillas, wrap them in a damp paper towel, then in a cloth towel. Microwave on high until hot, about 45 seconds. Put the towel-wrapped tortillas into a tortilla warmer or a plastic food bag. Let stand covered. If using flour tortillas, set them over the flame of a gas stove or in a preheated cast-iron skillet. Cook to heat through and toast both sides. Keep warm in a tortilla warmer or clean towel.

6. Put fish under the preheated broiler 6 inches from heat source. Broil, rotating the pan once, for 4 minutes. Spread a little lime mayonnaise over the fish and return to broiler. Cook until top is golden and fish nearly flakes easily with a fork, about 2 minutes more.

7. For each taco, put two corn tortillas on a plate (or one flour tortilla). Smear a little of the lime mayo over the tortilla. Crumble fish and place some of it on tortillas. Top with radicchio mixture, then drizzle generously with lime mayonnaise. Top with a few of the pickled red onions. Serve right away garnished with cilantro sprigs and avocado slices. Pass lime wedges and salsa for drizzling over all.

Three-Citrus Pickled Red Onions

Makes: About 1 cup

1 large red onion, halved, very thinly sliced

Salt

1/4 cup each, freshly squeezed: orange juice, grapefruit juice

2 tablespoons fresh lime juice

1. Heat a large saucepan of salt water to boil. Add sliced onions. Stir well and then drain well.

2. Mix juices in medium-size bowl. Stir in 1/2 teaspoon salt until dissolved. Stir in drained onions. Mix well and let stand 20 minutes.

3. Refrigerate covered up to a week.