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For our "Bestaurants" show, chef Curtis Stone visits one of his favorite eateries, Back on the Beach Cafe in Santa Monica, CA. His must-have dishes there are the Bananutella French Toast and these grilled fish tacos topped with a spicy sour cream-mayo sauce, cabbage and pico de gallo. Serve them with rice and beans.
Here's where you can find the restaurant-inspired recipes from this show: Rach's Veal Francese, Curtis' Chocolate-Hazelnut Croissant Bread Pudding and Jeff's Pizza Fundido Dip.
Ingredients
For the Marinade:
- 1 cup olive oil
- ¼ cup chopped cilantro
- Blackened Magic Redfish seasoning, to taste
- Cumin, to taste
- ½ teaspoon ground coriander
- 2 cloves garlic, chopped
- Lemon zest
- Four 4-ounce pieces of cod
For the Sauce:
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon sriracha
- Pinch of paprika
- Pinch of cumin
To Serve:
- Olive oil, for grilling
- 4 corn tortillas
- Sliced cabbage
- Pico de gallo
Yield
Serves: 2
Preparation
For the marinade, in a medium bowl, stir together all the ingredients except the cod. Add the cod, turn to coat and marinate in the refrigerator for about 2 hours.
For the sauce, in a small bowl, stir together all the ingredients.
Prepare a grill.
Oil the grates and grill the cod until just cooked through, 3 to 4 minutes per side.
Meanwhile, brush the tortillas with oil and warm on the grill on both sides.
Place the grilled cod on the warm tortillas and top with cabbage, pico de gallo and the sauce.