Grilled Skirt Steak with Poblano-Corn Sauce and Salsa

Food & Wine magazine had several recipes in their most recent issue that included only three ingredients (minus things like salt, pepper and olive oil). We made Grilled Steak with Poblano-Corn Sauce and Salsa. 

It was very simple to make, and tasted very fresh. However, I would make a couple tweaks to the recipe for the next round. 

The recipe suggests grilling the corn and the pepper for just a few minutes -- but I would keep the pepper on much longer. We couldn't peel the pepper, so just ended up dicing it an including it with the skin still on. If you grill the pepper and then cover it with plastic wrap in a bowl, you can essentially rub the skin right off. When it isn't as cooked, it's really difficult to get off. 

I know it's supposed to be a three-ingredient recipe, but I think I would also add cilantro and also lime to the salsa. I don't think it would take too much away from the recipe, and would add some additional flavor without losing the freshness of the recipe. 

Fish Tacos!

It's Mexican/Spanish/Argentinian week at Casa de Bissler! We kicked off the week with some delicious fish tacos. 

We were less enthused reading the recipe and realizing we had to deep fry the fish, but they turned out pretty darn tasty. We used about 1 lb of halibut, rather than 2 lbs, but kept the amount of breading, oil and sauce the same. I think that was smart for the breading and the cooking part, but probably didn't need it for the sauce (as we're trying to figure out what to do with all the extra!). 

We used a Kaliber non-alcoholic beer (they are good for something, amirite?) to make the beer batter. I pretty much want to cover everything in beer batter now.

Beer batter on top, sauce on the bottom

Prepping the fish pieces

The deep-frying was a little scary at first. We were a little afraid of catching everything on fire, and I hate oil splatters everywhere. We fried the fish in about an inch of vegetable oil, and kept a lid nearby just in case things got out of control. We also kept our distance (and those of us who hate wearing shoes inside kept our distance). Since the pieces were a little bigger, Paul did two or three batches to make sure they weren't too crowded. 
 

Fried goodness!

Ready to enjoy!

We topped them with the sauce, tomatillo salsa and red cabbage. They were DELICIOUS. Like good as the ones I've had in restaurants before.

As for what to do with the leftover oil, we let it cool for a few hours and then dumped it back into the (now) empty vegetable oil container to throw away.