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Fish Tacos
Ingredients:
2 TOMATO'S
1 LRG ONION
1 LRG MANGO
1 LEMONS/ 1 LIME
2 ORANGES
1 AVOCADO AND GUACAMOLE MIX
SOUR CREME
LETTUCE
SHREDDED CHEESE
FLOUR TORTILLAS
FISH FILLETS (YOUR CHOICE)
1. PLACE FILLETS ON LRG PIECE OF FOIL (BIG ENOUGH TO WRAP IT UP). SQUEEZE 1/2 LEMON, 1/2 LIME, 1 ORANGE OVER FISH. ADD SALT AND PEPPER AND WRAP UP FILLETS IN FOIL. COOK AT 350 DEGREES ON OVEN FOR 15 - 20 MINS.( LONGER FOR THICK FILLETS)
2. MAKE THE MANGO SALSA - SHRED MANGO(WITH JUICES INTO A BOWL . DICE TOMATO'S AND ONION AND ADD TO BOWL. SQUEEZE JUICES FROM 1/2 LEMON & LIME, AND 1 ORANGE IN SAME BOWL- MIX AND CHILL.
3. SIDES - SHREDDED CHEESE. CHOPPED LETTUCE. MAKE GUACAMOLE. OR WHAT EVER ELSE YOU LIKE ON TACOS. HEAT TORTILLAS. YOU MAY SUBSTITUTE TACO SHELLS INSTEAD BUT THE TORTILLAS ARE EASIER TO EAT.
BREAK FILLETS INTO CHUNKS AND ADD IT ALL IN!
A FINE KETTLE OF FISH
"Best fish stew ever"
INGREDIENTS:
2 TBSP EXTRA VIRGIN OLIVE OIL
1 CHOPPED CARROT
2 CHOPPED MEDIUM ONIONS
2 CHOPPED CELERY STICKS
1 TSP COARSE SALT
JUIEC OF ½ LEMON
2-4 CUPS OF CHOPPED OKRA
1 DICED RED BELL PEPPER
3 CLOVES OF MINCED GARLIC
2 BAY LEAVES
½ TSP OF CHOPPED FRESH THYME LEAVES
3 TBSP CHOPPED ITALIAN PARSLEY
1 ½ TSP FRESHLY GROUND BLACK PEPPER
¼ CUP SHERRY
32 OZ WHOLE TOMATOES
14 OZ VEGETABLE STOCK
1 CUP CLAM JUICE
2 TO 3 LRG POTATOES, PEELED AND DICED
1-2 LB DICED FISH (BONES REMOVED)
6.5 OZ CAN OF CHOPPED CLAMS WITH JUICE
1/8 TO ¼ TSP TABASCO
ADDED ABOUT 1 CUP CUT GREEN BEANS
1. HEAT A HEAVY POT TO MEDUIM-HIGH HEAT. SAUTE CARROTS, ONION, CELERY AND SALT IN OLIVE OIL FOR ABOUT TEN MINUTES. THEN ADD THE JUICE OF HALF LEMON AND SAUTE FOR AN ADDITIONAL MINUTE. SAUTE RED BELL PEPPER, GARLIC, BAY LEAVES, FRESH THYME, ITALIAN PARSLEY, RED PEPPER FLAKES AND FRESHLY GROUND BLACK PEPPER. SAUTE FOR TWO MINUTES
2. DEGLAZE THE POT WITH A GOOD SHERRY BEFORE ADDING THE TOMATOES, VEGETABLE STOCK, CLAM JUICE, OKRA AND POTATOES. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR FIVE TO SIX MINUTES.
3. ADD FISH, CLAMS WITH THEIR JUICES FROM THE CAN AND TABASCO OR OTHER QUALITY HOT SAUCE. SIMMER FOR APPROXIMATELY TEN TO 15 MINUTES OR UNTIL POTATOES ATTAIN THE DESIRED SOFTNESS. SALT AND PEPPER TO TASTE.
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Fish Fry 101
After putting in the time and effort of putting a nice catch in the cooler, an angler should be rewarded with a TASTY fish fry. Now I know that frying fish is not the best thing to help your cholesterol level, but a properly done fish fry is irresistible.
COOKER
Get yourself a large heavy pot (cast iron holds the heat well). A deep pot is not necessary. I like to use wider pot that will safely hold 6-8 inches of oil. I use the burner from my turkey fryer and will do the cooking outside.
OIL
Oil selection is important because it will affect the flavor. I use peanut oil, or a "southern frying oil" blend that has a p-nut oil base with other oils. Heat your oil between 300 - 350 degrees. 325 is perfect.
BATTER
This is a matter of preference. A heavy batter is not a bad option, but I prefer a combination of lighter breading,
I mix one package of each together
- McCormick "golden dipt" cajun
-McCormick"golden dipt" reg.
-Panko breading & pepper
Place your pieces of fish in some milk and roll it in this mixture.
TIME TO COOK
When the oil reaches cooking temperature take your breaded fish and gently place it in. Move it around with you dipper and when the fish begins to float it is should be golden brown and ready.
HUSHPUPPIES
Follow the mixing instructions on the brand you buy, BUT use cream corn in place of the water. It might be a little thick so you might have to add a small amount of water. Dice up some onion really fine and add to mixture.
EXTRAS
Don't forget the home made coleslaw (with pineapple) ,some fries, and by all means you better put some cheese grits on the table
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