Korean Fish Tacos With Mango Salsa
2 lb. halibut or mahi mahi
1/2 cup sesame oil
3 tsp. fresh lime juice
5 tsp. Korean chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tbsp. Gochujang red bean paste
1 1/2 tsp. minced garlic
1 tsp. kosher salt
Pinch ground black pepper
Pico de Gallo:
3 med. onions, diced
1 1/2 tomatoes, diced
2 jalapeño peppers, diced
1 avocado, diced
4 cups Napa cabbage, finely shredded
1 1/2 cups prepared red or tomatillo salsa
1 large very ripe mango, peeled, seeded and chopped
12 small corn tortillas, 6-in. diameter
Fresh kimchi, for garnish
- Place fish in hotel pan. In bowl, combine sesame oil, lime juice, Korean chili powder, cumin, coriander, red bean paste, garlic, salt and pepper; mix well to create a marinade. Pour over fish and marinate overnight or for at least 2 to 3 hr.
- For Pico de Gallo, combine onion, tomato, jalapeños, avocado and cabbage. Season with salt, pepper and fresh lime juice, to taste.
- For Mango Salsa, puree mango and mix with salsa.
- Per order, broil about 2 to 2½ oz. of marinated fish inside a foil packet with a little olive oil, butter and lemon wedges until cooked through. Serve in tortillas with Pico de Gallo and Mango Salsa.