It's All Coming to an End (Part 1)

I've already started to say my goodbyes. To the people and places that have made my time in Philly so special, but more (ok maybe not more) importantly to the greatest television show of my generation.

Insert groan *here* because I'm talking about Lost. Well, I won't actually talk about it here, I'll leave that to the rest of the geeks out there on the internet. I will however, talk about the finale feast cooked up by the WVE crew.

The First Course: Teriyaki Fish Tacos With Chipotle Lime Slaw

Ingredients

Firm white fish fillets (1/4 lb per person)

Teriyaki sauce or marinade

Optional fresh chile peppers

Tortillas, both flour and corn

Head of green or napa cabbage (1/2 head will be more than enough for 4 people)

A large carrot or 2

Scallion

Mayonaise

Small jar of chipotle peppers in adobo

Fresh Limes

Make sure that your fish fillets are completely bone free. Place in a baking dish and cover with teriyaki. You don't want it swimming in it, just enough to coat. You can add slices of chili if you want, seeds and all. Cover and place in the fridge. This should marinate for at least an hour.

Meanwhile, cut your cabbage into large chunks and place in a large bowl. Cover with water and a large handful of salt. Swish around to make sure that the water gets into the crevices of the cabbage. This step is designed to clean any debri from the cabbage if it's straight from the farm and the salt acts to ensure maximum crunch in the final product. I learned this from making kimchi. The cabbage should sit in there for at least a half hour. Remove from the water and rinse under cold running water and dry thoroughly. Pat with a paper towel if need be.

Using your largest and sharpest knife, slice the cabbage into thin shreds. I kept mine somewhat wide, mostly out of laziness. I also like a nice bite of cabbage as opposed to the weird shred you sometimes see in prepared slaw. Place in your serving bowl.

Use a vegetable peeler to peel the outer layer of carrot and discard. The peeler will then come in handy to peel nice juliennes of carrot right on top of your cabbage.

Slice some scallion on top as well.

In a small bowl, start with a small scoop of mayo. It will probably take less than you think to coat your slaw and it's best to err on the side of caution rather than go overboard. Pour in some of the adobo sauce from the chipotles. This is potent so be careful. Take a few chipotles out and dice before adding to the mayo. Add a squeeze of fresh lime. Taste and adjust as needed. Add to the cabbage mixture and toss. Set aside in the fridge for a while so the flavors can marry.

Your fish should be marinated by this time so pop it in a 350 degree oven, uncovered. I left the teriyaki right in the baking dish because I hadn't added a ton to begin with. Remove any chilis you may have added.

The fish should take about 20 minutes to cook all the way through. It should be completely opaque and flake with a fork when you poke it.

Right before serving, heat up your tortillas breifly in the oven or in the microwave. I would recommend seeking out a Mexican grocer for dirt cheap but high quality tortillas. They can easily be found at Reading Terminal, which of course also happens to be the best place to buy the fish. Keep the tortillas covered so they stay warm. Prepare your table setting with the tortillas, lime wedges, and slaw.

Best consumed with a cold tropical beverage.