Shallot-and-Lime-Marinated Fish Tacos with Cabbage
Contributed by Phoebe Lapine for Food and Wine
1 large shallot, thinly sliced
1 garlic clove, minced
Juice of 2 limes
1 teaspoon honey
1/2 teaspoon hot sauce
1 teaspoon sea salt
1 tablespoon extra-virgin olive oil
1 pound skinless snapper, catfish, tilapia, sole, or other thin white fish fillets
Eight 6-inch corn tortillas
2 cups finely shredded cabbage
1/2 cup cilantro leaves
1 lime, cut into 8 wedges
1 cup sour cream
Preheat the oven to 400°. In a 9x13-inch glass or ceramic baking dish, mix the shallot with the garlic, lime juice, honey, hot sauce, salt and olive oil. Add the fish and turn several times to coat. Let the fish stand in the marinade for 10 minutes.
Roast the fish for about 10 minutes, until cooked through. Flake the fish with a fork and transfer to a serving bowl.
Wrap the tortillas in foil and warm in the oven for 1 minute, until soft and pliable. Serve the fish, passing the tortillas, cabbage, cilantro, lime wedges and sour cream at the table.
Twice-Cooked Latkes with Shallot Cream
Contributed by Marc Forgione for Food and Wine, Published February 2014
1/2 cup sour cream
1 tablespoon minced shallot
Freshly ground pepper
1 ¼ pounds potatoes, cut into wedges
1 small onion, quartered
1 large egg, lightly beaten
1 large egg yolk
2 tablespoons unsalted butter, melted
2 1/2 tablespoons cornstarch
Vegetable oil, for frying
1 large sweet onion, halved and thinly sliced
Snipped chives, for garnish
In a small bowl, whisk the sour cream with the shallot and season with salt and pepper. Cover and refrigerate the shallot cream until chilled, about 30 minutes.
Preheat the oven to 325º. In a food processor, shred the potatoes and the small onion. Transfer to a strainer set over a bowl and season with 1 tablespoon of salt. Let stand for 5 minutes, then squeeze dry in a kitchen towel. Pour off the liquid in the bowl and add the potatoes and onion. Stir in the egg, egg yolk, butter and cornstarch.
Scoop 1/3-cup mounds of the potatoes onto a parchment paper-lined baking sheet and flatten them to 1/4 inch thick. Bake for about 15 minutes, until just set. Let cool. Reduce the oven temperature to 200º.
In a large saucepan, heat 1 1/2 inches of oil to 350º. Working in batches, fry the sweet onion slices until golden, about 4 minutes. Using a slotted spoon, transfer the onions to a paper towel-lined baking sheet to drain; keep warm in the oven.
Reheat the oil to 350º. Working in batches, fry the latkes, turning occasionally, until browned and crisp, about 4 minutes. Transfer the latkes to a platter and garnish with snipped chives. Serve with the fried onions and shallot cream.
Make Ahead: The baked latkes can be refrigerated overnight. Let return to room temperature before frying.