Inspired by Buddy Vanderhoop’s fish taco recipe, the Sweet Life’s Hal Ryerson created his own version bursting with bright flavors, including two types of citrus zest, radish, and a caper-tarragon aioli and rhubarb-herb vinaigrette.
Serves 4
- 1 avocado
- 2 (6-inch) soft flour tortillas
- Caper-tarragon aioli (see recipe below)
- 1 medium-size sea bass, scaled, filleted, and pin bones removed
- 2 leaves Bibb lettuce
- ½ bunch cilantro, stems removed
- 4 red radishes, sliced
- ¼ cup ricotta salata, crumbled
- 1 orange, zested
- 1 lime, zested
- ¼ pound (big handful) mixed baby greens
- Rhubarb-herb vinaigrette (see recipe below)
Caper-Tarragon Aioli
- 2 tablespoons capers, chopped
- ½ cup tarragon leaves, chopped
- 1 tablespoon salt
- 2 teaspoons vinegar
- 1 tablespoon Dijon mustard
- 2 farm egg yolks
- 2 cups canola oil
Pulse all ingredients except canola oil in a food processor for 15 seconds. Slowly drizzle in canola oil until everything emulsifies.
Rhubarb-Herb Vinaigrette
- ¼ cup diced rhubarb
- 3 tablespoons marjoram leaves
- 1 shallot, finely diced
- 1 teaspoon salt
- 1 teaspoon fresh cracked black pepper
- ¼ cup Champagne vinegar
- 1½ cups olive oil
Add all ingredients except olive oil to a Vitamix or blender. Pulse and slowly add olive oil until ingredients emulsify.
To Prepare the Tacos:
1. Slice avocado in half; remove pit, cut in thin slices and set aside.
2. Toast 1 side of tortillas in a pan over medium-high heat; set aside to cool. Using a spoon, spread caper-tarragon aioli in the center of tortilla.
3. Salt skin side of bass fillets. Add oil to the same pan over medium-high heat. Add fish to pan and sear skin side down for 3 to 4 minutes. Turn off heat and flip fish. Let sit 1 minute, then transfer to a plate with paper towels.
4. Place 1 Bibb lettuce leaf on each tortilla, atop the aioli. Add avocado. Place seared fish on top of avocado.
5. Top each taco with cilantro leaves, sliced radish, ricotta salata, and zest of lime and orange, to taste.
7. Serve with a side salad of mixed baby greens. Top with remaining radishes, ricotta salata, and cilantro, or to taste. Dress with rhubarb-herb vinaigrette.
