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Grilled Fluke Tacos with Poblano Compote MARIO BATALI, MICHAEL SYMON

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A twist on your usual fish tacos!

ingredients
POBLANO COMPOTE:
2 tablespoons olive oil
1 red onion (peeled, finely diced)
2 poblano peppers (stemmed, finely diced)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 limes (zested)
Kosher salt and freshly ground black pepper (to taste)
FLUKE:
2 fillets fluke (skinless, 8 oz each)
2 lemons (thinly sliced)
2 limes (thinly sliced)
1 recipe poblano compote (above)
JICAMA PICO DE GALLO:
1 medium jicama (peeled, 1/4-inch dice, BRUNOISE)
1/2 red onion (peeled, 1/4-inch dice, BRUNOISE)
1 mango (peeled, pit removed, 1/4-inch dice, BRUNOISE)
1/2 bunch cilantro (roughly chopped)
2 limes (juiced)
1/4 cup olive oil
Kosher salt (to taste)
AVOCADO CREMA:
1/2 cup sour cream
1 ripe avocado (peeled, pitted, roughly chopped)
1/2 lemon (juiced)
Kosher salt (to taste)
4 small white corn tortillas (griddled to serve, 5-inch)

directions
Preheat the grill to medium-high heat.
For the Poblano Compote: Place a large cast iron skillet on the grill and add olive oil. Add the red onion, poblanos, cumin, coriander, and lime zest and mix to combine. Season with salt and pepper. Allow to cook down until very soft and almost thickened, about 10 -12 minutes. Set aside.
For the Fluke: Prepare one large piece of foil.
Alternate slices of lemon and lime shingling them on the foil and top with the fluke fillets. Season the fillets with salt and pepper. Top the fillets with the poblano compote and gather the foil together to form a packet.
Place on the grill, cover and allow to cook until the fish is opaque and flakes with a fork, about 10-15 minutes. Remove the packets from the grill and using a fork, break into smaller pieces.
For the Jicama Pico de Gallo: In a medium bowl add the jicama, red onion, mango, cilantro, lime juice and olive oil and mix to combine. Season with salt.
For the Avocado Crema: In the carafe of a blender, add the sour cream, avocado, lemon juice and season with salt. Blend until smooth.
For the Charred Tortillas: Place the tortillas on the grill and allow to cook until lightly charred and warmed through.
To Serve: Place a tortilla down, top with a piece of fish with compote, jicama pico de gallo and a drizzle of crema. Repeat and serve!
Tip: Perfect as an appetizer for a party. Make the poblano compote, pico de gallo and crema in advance for easily assembly before a party.

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