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"What's for Dinner Honey?" Linx Tavern Fish Tacos

"What's for Dinner Honey?"

fish taco


So full disclosure, Betty went on a boondoggle press trip to Ocean Edge Resort in Brewster....yipee! It was an indulgent, relaxing, fabulous blast.  You know Betty is snarky enough to tell tales if it wasn't, but it was. It was glorious.  These tacos only increased the greatness factor by a thousand.

As a transplant from the West Coast, I'm always in search of a great fish taco.  Who knew I'd find one in Brewster, MA in a clubhouse restaurant adjacent a Nicklaus designed golf course - perhaps the farthest {both physically and culturally} one could be from the southwest origins of the the fish taco.  But I digress. 

The Linx Tavern was kind enough to give me the recipe, so I don't have to pitch a tent on the 12th hole just to be near them.  

Fish Tacos
 from The Linx Tavern at Ocean Edge Resort

2 pounds cod
3 peeled and chopped cloves of garlic
1/4 cup olive oil
2 limes {zest and juice}
a pinch of kosher salt
pinch black pepper
4 tablespoons olive oil {for cooking}
3 cups finely shredded cabbage
Salsa Fresca {recipe below}
Gucamole {recipe below}
Chipotle Crema {recipe below}
24 small Flour or Corn Tortillas

- Cut Cod into finger length strips, removing any bones, sprinkle with salt and pepper
- In a medium bowl, add garlic, oil, lime zest and juice, mix well
- Add cod to marinade, let set for 30 minutes
- In a large sauté pan over medium high heat, add 4 T of Olive Oil and heat until it
begins to shimmer.
- Add cod fingers, cook until begins to brown, about 2 minutes, flip and cook an
additional 2 minutes. They will begin to break apart, it is ok.
- Remove from oil, set on a plate lined with paper towel to drain.     
- Warm tortillas, lay on counter, layer each with cabbage, salsa, guacamole, and cod
-Drizzle Chipotle crema over top.

Salsa Fresca from the Linx Tavern at Ocean Edge Resort

3 tablespoons minced red onion
2 cloves garlic, minced
3 large ripe tomatoes, seeded and diced
2 jalapeno peppers, minced
3 tablespoons cilantro, chopped
1 lime, juiced
kosher salt

- Toss all ingredients in a medium mixing bowl
- Mix well, add salt and pepper to terse
- cover and refrigerate 30 minutes to allow flavors to blend


Guacamole from the Linx Tavern at Ocean Edge Resort

5 Haas avocados
2 limes, juiced
1 medium white onion, finely diced
3/4 cup cilantro chopped
3 roma tomatoes, seeded and diced
1 jalapeno pepper, seeded and finely diced
1 garlic clove minced
kosher salt to taste

- Cut avocados in half lengthwise, twist to separate. Remove pit and run a spoon around the edge, just under the skin to remove the fruit.
- Place avocados in a medium mixing bowl, squeeze lime over avocado and mash with a fork, be sure to leave some larger chunks.
- Add remaining ingredients and mix gently just to incorporate
- Add salt to taste

Chipotle Crema from the Linx Tavern at Ocean Edge Resort

2 chipotle peppers in adobo
1 1/2 cups sour cream
kosher salt and pepper to taste

- Place all ingredients in a food processor or blender, add a little of the adobo sauce the peppers are packed in
- Puree until smooth, add salt and pepper to taste
- Refrigerate for 30 minutes to allow flavor to blend


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