Tag: pickled onions gordon ramsey

Minimal Monday: Pickled Red Onions

Here’s a simple pickling project to add to your repertoire.  Pickled onions are not only beautiful, they’re  a workhorse when it comes to jazzing up tons of different kinds of foods.  You can’t make a great fish taco without them, but they can also go on sandwiches, burgers and hotdogs, salads, cheese boards…pretty much anywhere you’d use sliced onions.  And like most pickles they’re almost calorie free, so they are a great way to add interest and flavor to food if you’re watching your weight.

It’s a fun chemistry experiment to watch the purple onions turn bright pink the minute they hit the acidic vinegar.

I used a few extra spices like multicolored peppercorns, yellow mustard seeds, and cumin seeds.  And just one sliced jalapeno pepper makes the whole jar pretty hot.  But you can do this without any spices at all if you want to.   The vinegar, salt and sugar make a wonderful simple pickle.

What You Will Need

  • 2 medium red onions
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 Tbsp multicolor peppercorns
  • 1/2 tsp yellow mustard seeds
  • 1/2 tsp cumin seed
  • pinch of sea salt
  • 2 Tbsp sugar
  • i jalapeno or Serrano pepper, sliced, seeds and all

Instructions

  1. Peel and thinly slice the onions. I used my mandoline slicer for this as it does a nice, even job.
  2. Put the vinegar, water, and all the spices in a small pan and bring up to a simmer. Take off the heat, and add the onions and hot pepper. Mix well.
  3. Place the onions in a mason jar and pour the liquid over them. Make sure the liquid covers the onions. Let cool, then cover and refrigerate.
  4. Will keep in the refrigerator for a month.

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http://theviewfromgreatisland.com/2013/08/minimal-monday-pickled-red-onions.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

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Grilled Fish Tacos with Spicy Pickled Onions

I still remember the first time I ate fish tacos, way back when I lived in DC. I had seen them in an advertisement and decided that I absolutely had to have them for lunch. I walked about three-quarters of a mile (in heels!) to the place that had them and put in my order. After waiting for what felt like forever, I was presented with greasy fried fish in gummy tortillas. So disappointing. Totally not worth the achy feet (or the $10).

Thankfully, that was several years ago so I’ve had lots of time to perfect my own recipe. These tacos are nothing like those other ones. Instead of being heavy and greasy, they’re light and fresh. The fish is marinated in a mix of citrus juices and spices and then grilled and flaked. Stuff that into some grilled flour tortillas and top it with spicy pickled onions (one of my favorite condiments ever) and salsa verde for a simple, fresh meal that reminds me of the beach.

Let’s talk some more about those onions though. It’s not the first time I’ve used them in my recipes – they’re a must-have on top of my chili and we’ve also enjoyed them on pork sandwiches – but I really love them with the fish. They add a nice acidity and the shocking pink color makes them feel festive! The recipe here calls for jalapeno but, if you’re in the mood for something spicier, try them with habanero instead. It gives the onions a subtle fruity taste that’s really nicely balanced. If you want, add a drizzle of plain yogurt thinned with lime juice to balance out the heat.

In other news, you can also find the recipe for these tacos on the Old El Paso web site. They just revamped it and it’s super fun! It’s really interactive and there are lots of great features – and more taco recipes than you could ever imagine. My kind of site! (I spent a few weeks earlier this year creating a bunch of new recipes for them. I’ll share them here throughout the year, but if you search hard enough you can find a bunch of them over there already.)

Grilled Fish Tacos with Spicy Pickled Onions

Light up the grill! You’ll use it for the fish and the tortillas when you make these light and fresh tacos. This recipe makes medium-spicy onions. If you like a lot of heat, substitute the jalapeno for a habanero. We like it both ways, depending on out mood.

Author: Lauren Keating

Serves: 5

Ingredients

  • 1 orange, juiced
  • 1 lime, juiced
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ¼ cup finely chopped cilantro
  • 2 pounds cod filets
  • 1 red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 jalapeno pepper, halved with seeds removed
  • 1 teaspoon sugar
  • 1 package (10 count) Old El Paso Tortillas for Soft Tacos or Fajitas
  • Salsa Verde
  • Lime wedges

Preparation

  1. Combine orange juice, lime juice, oil, spices, and cilantro in a shallow dish. Add the fish, turning to coat. Let marinate 15 minutes.
  2. Meanwhile, in a small saucepan over medium heat bring to onion, vinegar, jalapeno, and sugar to a boil. Immediately remove from heat; let cool. Discard jalapeno.
  3. Heat the grill to high. Cook the fish over indirect heat for 8 minutes, or until cooked through. Pull apart into large flakes. Cook the tortillas over direct heat for 20 seconds on each side, until soft and slightly charred in places.
  4. To assemble tacos, spoon fish onto center of each tortilla; top with pickled onions and salsa verde. Fold sides of tortilla over filling. Serve with lime wedges.

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This post was brought to you in partnership with Old El Paso. I was compensated for creating the recipe for grilled fish tacos with spicy pickled onions. All opinions are my own.

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