Crispy Fish Tacos

Ingredients

1 ½ lbs. fresh Mahi-Mahi ( bloodline removed)
2 rounded teaspoons toasted, ground cumin seed
2 tblsp toasted, ground coriander seeds
1 can seasoned black beans
1 cup yellow onion
2 cloves garlic minced fresh
½ cup chopped parsley
1 cup cilantro
2 Serrano peppers seeds removed and minced
½ cup extra virgin olive oil
½ cup clam juice
Salt and pepper to taste

Cut the fish into 3 or 4 strips length wise. Then with a knife cut thin strips on the fish horizontally. Place the fish in a bowl and toss with half of the olive oil, cumin and coriander, kosher salt and pepper. Toss in ¼ cup parsley and ¼ cup cilantro, set aside. In a medium sauce pot sauté the onions, garlic and Serrano in the remaining olive oil. When the onions are soft add the clam juice & black beans including their liquid. Bring to a simmer for about 2 or 3 minutes. Remove from the heat and pour into a food processor and pulse until fairly smooth add the remaining parsley and cilantro and place in a bowl & set aside. In a sauté pan add ¼ cup of the olive oil, heat to high and sauté the marinated fish strips until opaque. Season with salt and pepper to taste and set aside.

Procedure for taco assembly
Place a few spoonfuls of the black bean puree in the bottom crease of the shell. Then add about 1 ½ oz of the cooked fish, then 3 tsp of pico de gallo and then dollop some cilantro crema. Serve with a lime wedge.  ■