Spicy Fish Tacos with Garlic-Chive Aioli

This is what’s called a team effort for dinner. Sometimes DH just is not in the mood for what I had planned to make, so we put our heads together and see what we can make with what we have on hand.

He saw the corn tortillas on the counter, the bluegill that my Dad had given us in the freezer, and dug out a bag of spicy fish batter mix. Meanwhile, I knew I had a jar of lacto-fermented escabeche from my friend Cindy and that I’d need some sort of creamy sauce to counteract all the spiciness.

So I turned to The Art of Simple Cooking, and decided to try my hand at Aioli. I really wish I’d had cilantro, but decided that dried chives would do.

What I used:

- 1 C olive oil (the good stuff this time, given my previous experience with oily mayonnaise)

- 1 egg yolk

- 2 garlic cloves, smashed

- 1 dash dried chives

I put the garlic cloves, chives, and egg yolk in the food processor and started it. Then I slowly poured the oil through the little tube thing with the small hole in it. Amazingly, the emulsion worked! I have no idea why, because it’s supposed to be hard, but I haven’t had any trouble getting it to set up.

The Verdict: It was still a wee bit oily tasting (I wonder if I should use less, or experiment with grapeseed oil?) but it went perfectly with the spicy fish tacos.

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