Fish Tacos with Avacado Crema

Chef Jenn Magrey
T.A.L.K. Seafood white fish filets

For 4 people

2 pounds white fish filets – cod, haddock, etc. from T.A.L.K. SEAFOOD
¼ cup neutral oil (canola, light olive, grapeseed)
1.5-teaspoon salt
2-teaspoon chili powder
2-teaspoon cumin
few cracks black pepper
1 teaspoon garlic powder
1 tablespoon brown sugar

Mix these spice ingredients in a bowl. Rub the fish filets with the oil and with the spice mix on both sides to coat. Heat grill or frying pan to high heat. If using grill, make sure to coat with a cooking spray so the fish won't stick.

Place the fish pieces on hot grill and DO NOT touch. They will fall apart and you will lose the fish through the grates.  If you are leery of the fish falling apart, place the fish on a cedar plank that is placed on the grill or use a cast iron pan on the grill.

Cook until light and flaky, about 8 minutes total. Place in a bowl and flake the fish. Squeeze a fresh lime over fish.

Meanwhile have your flour tortillas, shredded kale, lettuce greens, micro greens or cabbage (From Four Root Farm, Newgate Farm, or Two Guys From Woodbridge!) ready to top the taco. 

Assemble and serve with avocado crema (see recipe below). May make small street tacos or full size tacos.


Avocado Crema

1 ripe avacado
2 cloves garlic

Whiz in a food processor, then add:

½ cup sour cream
¼ cup half and half or milk

Then add 1-teaspoon cumin, 1-teaspoon chili powder, 1-teaspoon hot sauce (such as franks, cholua etc) 1 teaspoon salt….taste and add more heat if desired with more hot sauce. Taste for more salt too. Serve with fish tacos or as as dip with vegetables.

Madison Market Cauliflower & Seafood Chowder

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

½ head Newgate Farm Cauliflower, chopped bite sized
1 bunch Four Root Farm Red Torpedo Onions, red and green separated, Red cut in ½ and sliced, Green parts sliced into rounds
1-2 pounds Mixed Seafood from T.A.L.K. Seafood, cut bite sized (scallops, cod, halibut, salmon, shrimp, any or all that’s available)
1/2 gallon Beaver Brook Farm Raw Milk
Lovage or Tarragon or Dill from Two Guys from Woodbridge
¼ cup olive oil
2 tbsp Smoked Paprika
1 tbsp Sea salt or more to taste
2 tsp fresh ground black pepper or more to taste
½ cup olive oil or butter
½ cup flour

Make a roux in a small pot by warming the ½ cup olive oil or butter, adding the ½ cup of flour and cooking on a very low flame for about 5-10 minutes. Stir every minute, do not brown. (see below for a gluten-free version that does not include a roux).

Meanwhile, heat a heavy 4- or 5-quart Dutch oven over medium-low. Add ¼ cup olive oil and sauté the Red onion and cauliflower, keeping the pot covered and stirring every couple of minutes, breaking up the cauliflower until it is cooked through. Pour in the roux, and add the smoked paprika and a sprinkling of salt and pepper. Add the Milk and whisk almost constantly while you bring the chowder to a simmer on medium-low heat.

Once the chowder is simmering, add the seafood and fresh herbs and simmer for about 5-8 minutes more. Check for salt and pepper, enjoy!

Gluten Free Version

To make the chowder without a roux, increase olive oil for sauté to ½ cup and add additional ½ head Newgate Farm Cauliflower

In a heavy 4 or 5 quart Dutch oven on medium low heat sauté the red onion and cauliflower in 1/2 cup olive oil, covered, stirring every couple of minutes breaking up the cauliflower as you go until the cauliflower is cooked. Remove half this cooked mixture and puree in a food processor or with a stick blender.

Add the Milk to the remaining cauliflower and whisk almost constantly while you bring the chowder to a simmer on medium-low heat. Add the seafood, fresh herbs and pureed cauliflower and simmer about 5-8 minutes. Check for salt and pepper, enjoy!


T.A.L.K. Seafood and Wave Hill Bread Scallop Bruschetta

Chef Stuart London, Executive Chef, Mystic Market Kitchen and Eatery

Makes about 24 pieces

8 ounces Sea scallops
1/2-ounce olive oil
Wave Hill Baguette, sliced ¼ inch thick
Olive oil spray
1 ounce Two Guys From Woodbridge Cilantro, chopped
2 ounces Micro Scallion Sprouts, chopped
1 ounce Newgate Farm Mint, chopped
1 ounce Lime juice
3 ounces Olive oil
Sea Salt and pepper to taste

Spray baguette pieces with olive oil spray and grill both sides in a hot grill pan. Mix scallops and ½ oz. of olive oil and grill on a very hot grill pan, until just cooked about 3 or 4 minutes. Remove from pan, cool for a few minutes and then coarsely chop. Chop the cilantro, scallion sprouts and mint and mix with the chopped scallops. Add lime and olive oil then season with salt and freshly ground pepper to taste. Top the grilled baguette slices with the scallop mix.