How to Make California Fish Tacos, Part 1

Epicurious's Around the World in 80 Dishes takes you to Southern California with a demonstration of a delicious grilled fish taco recipe, prepared by Chef Joseph W. DiPerri of The Culinary Institute of America.

Released on 6/11/2009

Credits

Starring: Joseph W. DiPerri and Tanya Steel

Transcript

00:12
Hi, I'm Tanya Steel, editor-in-chief of Epicurious.com.
00:14
and you're watching Around the World in 80 Dishes.
00:16
Today we're exploring the cuisine of the US with my friend
00:20
Chef Joe DiPerri from the Culinary Institute of America.
00:23
Chef. Hi everybody.
00:24
Nice to see you again.
00:25
Nice to see you, Tanya.
00:26
Now, we're making some Baja-style fish tacos,
00:28
which are kinda southern California but
00:30
Right
00:31
But Baja California and Mexico, really.
00:33
And Mexico, yeah, right.
00:34
I mean, didn't southern California kinda steal it
00:36
from just a little south of where they are?
00:38
Oh, they did.
00:39
Yeah?
00:40
Yeah, they did.
00:41
And I hear that you are kind
00:42
of the man, the myth, and the legend when
00:43
it comes to fish tacos at the Culinary Institute.
00:46
Well, so they say but we'll see what happens, okay?
00:48
Alright so, let's show me how to do it.
00:50
Alright, so, here's what we're gonna do.
00:51
We have some swordfish that we're gonna use
00:53
and there's a number of different fishes.
00:54
What kind of can you use if you don't have swordfish?
00:56
Well, we got rock carp, sea bass, albacore, pickerel,
00:59
sand dab, yellowtail, tuna fish and mackerel, bluefish,
01:01
monkfish, carp and tarpon if you wish, swordfish,
01:04
tuna fish, herring, and gefilte fish.
01:06
(laughs) That was great, I loved it.
01:10
A good rap. A fish rap. Okay, so.
01:12
[Joe] Fish rap, right?
01:14
Let's make a little marinade so we're gonna put
01:15
in a little bit of oil.
01:17
[Tanya] What kind of oil is that?
01:18
Just a little vegetable oil, nothing,
01:19
nothing, fancy-schmancy.
01:21
Garlic,
01:23
coriander,
01:25
cumin,
01:30
a little chili powder,
01:34
a little squeeze of lime juice,
01:39
so we can go ahead and mix that up nicely like so
01:41
and then we can take our fish.
01:44
So you just, you definitely want a meaty fish,
01:46
a sort of sturdy
01:47
It has to be really very firm flesh,
01:51
things like swordfish, tuna, mahi.
01:55
So here we go, so probably if you let the fish marinate
01:58
for, I'm gonna say, 20 minutes to a half and hour is,
02:01
really will give that fish a really, really good flavor.
02:05
So now we're gonna put it on the grill.
02:07
Okay, okay, so we've, Chef, you've just gotten
02:09
your hot grill which is on fire, I could say, so we're
02:13
We're gonna Ah, it's a little toasty
02:15
Okay, that's but that's good, we want it hot, right so
02:17
Absolutely.
02:17
You're gonna go ahead and grill.
02:18
Okay, and so we're gonna put our pieces on.
02:24
Okay, so what we're gonna do is gonna do what we call
02:26
ten o'clock two o'clock marking
02:28
so that we get that nice diamond effect.
02:30
I see, the scoring on the
02:31
actual flesh. So, ten o'clock two o'clock
02:33
and we'll get a perfect diamond effect.
02:35
Okay.
02:38
[Joe] Put it in a nice clean spot
02:41
this way, here, if I put it in the same spot,
02:45
I've killed the heat here,
02:47
[Tanya] so I put it in the new spot Oh
02:48
[Joe] Where it's still very hot
02:49
this way here I don't lose heat
02:50
[Tanya] That makes so much sense.
02:52
[Joe] And that makes the good score marks again.
02:52
And that, that would be true with anything
02:54
that you are grilling.
02:55
Exactly.
02:55
Wow.
02:56
[Joe] Look.
02:57
[Tanya] Beautiful.
02:59
[Joe] See, so we get that nice diamond effect.
03:02
It should spring back,
03:04
right now you can see that if I touch it,
03:05
kinda have my finger imprint in there a little bit
03:08
so we want it to be able to come,
03:09
come back a little bit.
03:10
Spring right, right back up.
03:12
So, it turns out what, about a minute and a half
03:16
on each side for something this thick.
03:17
About.
03:20
Smells good, doesn't it?
03:21
[Tanya] It smells so good.
03:30
Okay, so there's our grilled fish.