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1 Cup All purpose Flour
2 Tbsp Chili Powder
1 Tbsp Kosher Salt
1 Tbsp Black Pepper
1 tsp Cumin, ground
1 tsp Cayenne Pepper
1 lb Linguine, dry
1 bunch Radish
1 bunch Rainbow Chard
1 bunch Spring Onions (Tops & Bulbs)
1 bn Cilantro, chopped
4 oz Queso Fresco
4 oz Silver Tequila
4 small limes
Salt and Black Pepper
2 Tbsp Olive Oil
Mix first 6 ingredients in a mixing bowl until thoroughly combined.
Bring 1 gallon of well salted water to a boil. Add the linguine, stirring occasionally so the noodles don’t stick, for 8 minutes.
Meanwhile, remove the radish greens. Remove the rainbow chard stems and reserve the leaves for an accompanying salad. (Citrus fruit, chard and radish greens, goat cheese and a lemon vinaigrette make a great easy starter salad.)
Finely dice the radish, chard stems, and spring onion tops and bulbs.
Bring a large saute skillet to high heat. Add two tbsp olive oil, the diced veggies, salt and black pepper and saute for 2 minutes. Add tequila and the juice of three limes, then a little bit of the chili flour mixture and pasta water, and cooked linguine.
Toss the pasta until the veggies and noodles are well mixed.
Add 2 Tbsp olive oil to a med-high heat skillet. Trim the the grenadier filets into finger size, removing the thin tails.
Dredge the fish filets with the chili flour mixture, then carefully lay the fish filets away from you in the shallow fry oil. Cook for 1-2 minutes, flip, and cook for 1 additional minute. Remove the fish and let rest on a paper towel.
Top sauteed pasta and veggies with the fried grenadiers, then garnish with the zest and juice of one lime, queso fresco, and freshly chopped cilantro. Serve immediately.
Author: Wyatt Brege, Executive Chef at Slanted Tree Kitchen & Taproom
Prep Time: 5 minutes
Total Time: 25 minutes
Yield: 2 servings (approx)