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The Sailaway Gourmet

May 30, 2018

I’ve been writing this column for so long that sometimes I get a real mental block about what to serve up to you next. It happened again for this month until I started thinking about fishing season...then my brain went to eating fish and for whatever reason that made think of the islands (where I wish I could have been for this past winter!) and fish tacos. It seems they’ve been the rage at a lot of restaurants for a long while now. I tasted some while in Florida once and really enjoyed them.
Now that we’re all out on the water and beginning our summer fun, it’s time to pull out the grill, if you haven’t already. Fish tacos couldn’t be easier to prepare. Any firm white fish is what is usually used, but I think anything goes. It can be prepared by frying, broiling or easier on the boat, grilling. They can be sweet, spicy or savory depending on what you assemble in the tortilla. Add some shredded greens or coleslaw, a good savory or fruity salsa, chopped tomatoes or slices of avocado and a squirt of lime juice and you have a tasty meal perfect for a warm summer day.
Without further ado, here are some recipes found on line, taste tested and altered a tad by me and more than approved! Enjoy.

Spicy Adobo Grilled Fish Tacos
For the Adobo Rub:
4 tsp. ancho chili powder
2 tb. of lime juice
2 tb. extra-virgin olive oil
1 tsp. each of ground cumin, onion and garlic powders
1 tsp. salt
1/2 tsp. freshly ground pepper
2 lbs. of mahi-mahi or Pacific halibut, ½- ¾ inch thick, skinned and cut into 4 portions

For the Coleslaw:
1/4-cup reduced-fat sour cream
1/4-cup low-fat mayonnaise
2 tb. of chopped fresh cilantro
1 tsp. lime zest
2 tb. lime juice
1 tsp. sugar
1/8 tsp. salt
Freshly ground pepper to taste
3 cups finely shredded red or green cabbage
12 corn tortillas

Combine the chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub adobo mix all over the fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
Up to 4 hours ahead, make the coleslaw by combining the sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss well. Refrigerate until ready to use.
Wrap stacks of 6 tortillas in foil and place on the grill 10 to 15 minutes. Wrap tortillas in a clean towel to keep warm.
With the grill to medium-high, oil the rack or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate into large chunks. Serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately. Serves 6

Island Style Fish Tacos
1 lb. of fresh firm white fish cut in 2 oz strips
Olive oil
Fresh herbs, garlic, salt & pepper

For the Salsa:
1 large ripe tomatoes, finely diced
1/4 medium onion diced
1 tb. cilantro minced
1 large garlic clove crushed
1/2 green bell pepper minced
A pinch of chili flakes
Lemon juice
Salt & pepper to taste

For the Creamy Garlic Dressing:
1/2-cup buttermilk
1/2-cup mayonnaise
3 garlic cloves minced
1/2-cup parsley minced
1/4 medium onion diced
1 Tb. mustard
Salt & pepper to taste
8 Flour tortillas
Shredded lettuce or green cabbage
Lime wedges

Marinate the fish in the olive oil, herbs and garlic for one hour. Combine the ingredients for the salsa. Combine the dressing ingredients in blender until creamy. Both the salsa and the dressing should be made an at least an hour or so before serving.
When ready to eat, grill your strips of marinated fish until medium done. While the fish is grilling, wrap the tortillas in foil and warm on the grill. To serve, place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa. Garnish with cilantro and a squeeze of lime. Serves 8.

Fish Tacos with Mango Salsa
1 lb. tilapia (or any firm white fish)
1 tb. Cajun seasoning
1 tsp. salt

 

 


Mango Salsa
1 ripe mango peeled and diced
1/2-cup cilantro minced
1/2-cup red onion minced
1/4-cup fresh lime juice 1-2 limes
1 minced jalapeno remove seeds and stem for mild salsa
Salt and pepper to taste
1 tsp. Canola oil
12 corn tortillas

Pre-heat your grill on high. Line a pan with foil and spray with cooking spray. Season the fish with Cajun and salt, and then arrange the filets in a single layer. Grill until fish is golden brown and flakes easily with a fork, about 6-8 minutes. Remove the fish from the pan to a plate and flake into bite-sized pieces with a fork.
While the fish is grilling, prepare the mango salsa by tossing together all ingredients in a medium bowl and season with salt and pepper to taste.
To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm.
To assemble divide the fish between the tortillas and top with mango salsa. Serves 4.

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