Fish
two 12-14 ounce red snapper filets (or some other firm white fish)
1 c. Lawry's Mesquite with lime juice marinade or some other commercial mesquite marinade
juice of 1 lime
Tomatillo Salsa
3 t. olive oil
1 small red or sweet onion, chopped
1 pound fresh tomatillos, chopped or 2 c. canned tomatillos
2 canned chipotle chiles, minced
1 T. white vinegar
1 t. dried oregano
1/2 c. chopped cilantro
salt and pepper to taste
Vegetables
3 T. olive oil
1/2 pound jicama, peeled and cut in matchsticks
1 small red or sweet onion, chopped
1 small red pepper, cut in matchsticks
1 small zucchini, cut in matchsticks
1 roasted green chile, poblano, cut in matchsticks
1/3 c. fresh cilantro
tortillas
lime wedges
- Prepare the smoker for cooking.
- Pour marinade over the fish, add lime juice, let fish sit at room temperature for 30 minutes.
- Prepare the salsa.
- Warm 1 1/2 t. oil in a skillet.
- Cook onion until softened and put in a bowl.
- Warm 1 1/2 t. oil in the same skillet and saute tomatillos until lightly browned. Add to the onion bowl.
- Stir in the chipoltes, vinegar and oregano and refrigerate.
- Remove fish from marinade and cook in smoker until opaque, about 45 to 50 minutes.
- Flake the fish.
- Add cilantro and salt and pepper to salsa.
- Add 3 T. oil to the skillet.
- Add jicama, red onion, red pepper, zucchini and chile.
- Saute veggies until crisp tender.
- Stir in 1/3 c. cilantro and heat through.
- Serve immediately with the tortillas and lime wedges.
- Spoon some of the fish into tortillas, add veggie mixture and top with salsa and lime juice.
