Cooks Corner
10 - TCnbc Magazine
INGREDIENTS
1 lb Fresh (cod or halibut)
1 box of Tempura mix
Olive oil
Corn tortillas
Sliced cabbage or lettuce(1 cup)
2 medium onions
3 Roma tomatoes
1 Tablespoon chopped Jalapeno pieces
3 - 4 Limes
1 egg
Cilantro
Optional: warmed refried beans
SALSA
Finely chop the onion and tomaoes
Add about a teaspoon of fresh chopped cilantro and sprinkle the juice of 1 lime over the salsa. Place into a serving bowl
GUACAMOLE
Mash 1 avocado
Add ½ onion finely chopped, ½ chopped Roma tomato, about 1 teaspoon of chopped cilantro and the juice of ½ a lime. place into a service bowl
FISH
Cut fish into finger size pieces
Season fish with salt, pepper and garlic salt
Mix Tempura according to instructions, USING ONLY ICE WATER and a little olive oil and adding one egg
Mix till a thick consistency has been reached
Fry fish in hot oil (about 1/4" deep) until golden and drain on a paper towel
Fish Tacos
To serve:
Finely chop the cabbage or lettuce and place in a bowl
Arrange bowls of salsa, refried beans, guacamole and fried fish on the table together with corn tortillas which have been warmed for about 30 seconds in the microwave.
These recipes come from Orval Garner, of San Diego, CA, a WWII Veteran, whose grandmother owned a chain of restaurants. All the Garner boys were required to help in the restaurant and they all cook extremely well.
After retiring from a long career at Hughes Corporation, Orval Garner became a commercial fisherman, fishing the oceans from Mexico to Seattle