Fish Taco Platter

Ingredients for Fish Taco Platter

• 1 red onion (about 350g ), halved lengthwise, cut thinly crosswise

• 5 whole small jalapeños

• 475ml seasoned rice vinegar

• 3 tablespoons fresh lime juice

• 1 matsked grovt kosher salt

• 120ml mayonnaise

• 120ml soured cream

• 2 matskedar färsk limejuice

• 1 teaspoon (packed) finely grated lime peel

• Pinch of salt

• 350g tomatillos,* husked, stemmed, divided

• 4 spring onions, white and green parts separated

• 1 jalapeño chilli

• 2 garlic cloves, unpeeled

• 1 1/4 cups (packed) fresh coriander leaves

• 1 tablespoon (or more) fresh lime juice

• 2 cups buttermilk

• 1/2 cup chopped fresh coriander

• 3 tablespoons hot pepper sauce

• 3 teaspoons coarse kosher salt, divided

• 1 matsked färsk limejuice

• 900g skinless halibut, sea bass, or striped bass fillets, cut into 1/2x1/2-inch strips

• 16 corn tortillas

• 475ml self-rising flour

• Vegetable oil (for frying)

• Fresh salsa

• Guacamole

Place onion and jalapeños in heatproof medium bowl. Mix vinegar, lime juice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)

Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)

Preheat oven to 191°C. Lightly oil roasting pan. Char half of tomatillos, white parts of spring onions, and jalapeño directly over gas flame or in grill. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool.

Stem and seed jalapeño. Place all roasted vegetables, spring onion tops, coriander, and 1 tablespoon lime juice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more lime juice, if desired.

Mix buttermilk, coriander, pepper sauce, 1 teaspoon salt, and lime juice in large bowl. Add fish; toss. Cover; chill at least 1 hour and up to 3 hours.

Preheat oven to 149°C. Wrap tortillas in foil; place in oven to warm. Whisk flour and remaining 2 teaspoons salt in medium bowl. Add enough oil to large skillet to reach depth of 1 inch. Heat oil until thermometer registers 177°C. Working in batches, remove fish from marinade and dredge in flour. Carefully add fish to skillet, cover partially, and fry until golden brown, turning occasionally, about 4 minutes. Transfer to paper-towel-lined baking sheet to drain, then transfer to oven to keep warm.

Set up buffet with all taco fixings, along with fresh salsa and guacamole.

*Green and tomato-like with a papery husk, tomatillos are available in the produce section of some supermarkets and Latin markets.

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