Fish Nachos!

Love picking up a fish taco (or two) in Santa Monica?  So do I.  But when you can't stroll those sandy West Coast streets, why not tweak their seafood-meets-tortilla recipes just a bit and create a plate of nachos? 

These fish nachos feature cod grilled with olive oil and paprika (but any whitefish would do), cilantro-lime rice, and pimiento cheese over blue corn chips, topped with a white queso.  The sweet red-pepper taste of the paprika pairs excellently with the pimiento cheese, both of which are complemented by the citrus scents of lime and cilantro.  Not to mention the popping colors in this dish!  (I have to admit, I got the idea to mix seafood and pimiento cheese after ordering an out-of-this world "special" burrito from Charlottesville's own Mono Loco Restaurant, a favorite for both burritos and mojitos nouveau.) 

I mentioned that flavors like these make me think of southern California.  And what's better than fish tacos and the crisp Pacific?  Some "California Sun", of course.  (The Ramones recorded this song just a couple years after the Dictators, another punk favorite, created their cover version.)  I love the Ramones.  I know, I know--they're New York, not California.  But whether it's their homage to the dirty waters of Rockaway Beach or their later cover of Brian Wilson's lyrics in Surf City, I think they're truly rad, coast to coast. 

The Fish:

--1lb of cod, filleted (I used cod)

--2 tbsp. extra virgin olive oil

--2 tbsp. paprika

--1 tbsp. salt

--1 tbsp. pepper

Heat a charcoal grill.  Inside, rub olive oil into the fish, followed by the paprika and salt and pepper.  Then place fish fillet, on top of foil, over head for approx. 3 minutes per side.  You'll know it's done when it flakes apart easily.  It's really important that you grill a fish like this on foil--without it, it will flake apart on the grill, and you'll lose your fish to the charcoal below.  [My boyfriend is becoming a master griller in his own right, so he did this fab grilling job for me.]

While fish is grilling, attend to the nachos.

Nachos:

--approx. 25 blue corn tortilla chips

--1 12 oz. tub pimiento cheese spread

--12 oz. white queso, shredded

--1/2 c. white rice (I used jasmine rice, but any will do)

--1/4 c. chopped cilantro

--1 lime, zested and juiced

Heat oven to 350 degrees F.

On a baking sheet lined with parchment paper, spread approx. 25 blue corn tortilla chips, or until parchment is completely covered (the chips can overlap--that's totally fine).

Drop spoonfuls of pimiento cheese onto chips until the cheese is evenly dispersed.

In a small pot, place 1/2 c. white rice with 1 c. water, along with the zest of one lime.  Allow water to boil, then reduce heat to low and cover until rice is cooked (about 15-20 min.).  Mix the rice so that you mix in the lime zest, and then add the chopped cilantro and the lime juice.  (You want to make sure you add the cilantro and lime juice after the rice has cooked for the best flavor.)   

Across the nachos (now covered in pimiento cheese), flake the fish evenly across the chips, sprinkle with the rice, and top with the queso.  Bake for approx. 20 min., or until queso is melted and golden-colored.

Move over, beef nachos.  These West-coast-style chips are serious contenders.