6 tablespoons ground dried New Mexico or California chilies
3 tablespoons salad oil
1/2 teaspoon pepper
About 1/2 teaspoon pepper
About 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi mahi, or rock fish
Shredded cabbage
Fresh lime juice
In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times. Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro-Jalapeno Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.
3 tablespoons salad oil
1/2 teaspoon pepper
About 1/2 teaspoon pepper
About 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
2 whole cloves
1 dried bay leaf, broken into pieces
1 pound boned, skinned firm-flesh fish such as halibut, mahi mahi, or rock fish
Shredded cabbage
Fresh lime juice
In a large bowl, mix ground dried chilies, oil, pepper, 1/2 teaspoon salt, garlic powder, cayenne, cumin, cloves and bay leaf. Rinse fish and pat dry. Add to bowl and turn to coat with marinade; cover and chill at least 1 hour or up to1 day, mixing several times. Lift fish from marinade and arrange pieces in a single layer in a 9-X-13-inch pan. Discard marinade. Broil fish 4 to 5 inches from heat until opaque but still moist-looking in center of thick part of fish (cut to test), about 5 minutes for 1/2-inch-thick pieces. With a slotted spatula, transfer fish to towels to blot oil, then set on a platter. Cut fish along the grain into 1/2-inch slices, season to taste with salt. Serve wrapped in flour tortilla with shredded cabbage, Lone Star Pico de Gallo and Lone Star Cilantro-Jalapeno Mayonnaise and a squeeze of lime juice. Enough for 6 tacos.
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