Adobo Fish Tacos

I already teased the picture here in my tortilla post, but these tacos were fabulous. (And gave me a chance to use my lovely bass.) The adobo sauce is pretty simple - you just need the peppers - but it gives the fish a really nice flavor. It's healthy and tasty, especially served with some chopped jalapenos, pineapple salsa, radishes, and chipotle salsa. 

Ingredients:

2 dried ancho chilis

3/4 cup water, for blending

2 tbsp white vinegar

1 garlic clove, peeled

1/2 tsp kosher salt

1/4 tsp sugar

1/4 tsp oregano

pinch cumin

1 tbsp oil

2 pieces of firm fish such as striped bass

juice of 1/2 a lime

Directions:

Remove the stems and seeds from the anchos. Heat a cast iron skillet over medium low. Toast the chilis until they turn a little red and fragrant. You don't want to burn them. A few minutes on each side, pressing down with tongs.

Soak them in water for 30 minutes.

Drain and discard the soaking water and put the chilis in the blender with the fresh water, vinegar, garlic, sugar, salt, and spices. Blend until very smooth - adding more water if you need it. It should be about the consistency of ketchup.

Pat the fish dry and season with kosher salt. Spread the adobo sauce all over the fish, on both sides, and cover it in plastic wrap. Refrigerate for 30 minutes.

Heat the oil in a non-stick skillet on high and cook the fish until lightly blackened and flaky.

Break it up with forks into some nice chunks and squeeze lime all over.

Serve with warm tortillas, salsa, and any other toppings you like (onions, cilantro, radishes, avocado, etc).