Fish Tacos
Mike Farrington
Thanks
Brad
fried food!
CAPTAIN VEG'S FISH TACO INFO PACK
Basic Tools
Barbecue Grill
(For authentic flavor use real mesquite charcoal.)
Sharp Knife
Spatula
Shopping List
3 to 5lbs. of fresh boneless ocean fish
3 cans of El Pato tomato sauce 4oz. yellow label.
(Very important see fish below)
1 1/2 heads of large Iceberg lettuce
1 bunch of fresh cilantro
Olive oil
Red wine vinegar
Lawry's seasoned salt
6 med. red ripe tomatoes
6 limes and 6 lemons
3 bunches red radish
3 to 4 avocados ripe (not mushy)
3 bunches of green onions
3 to 4 dz. small flour tortillas.
(Try to avoid store bought tortillas go to a Mexican bakery or your most
authentic restaurant to get soft fresh tortillas.)
Salsa
Your favorite taco sauce (Mine is El Pato)
For authentic Mexican grill, cheese is not a big item. The only place I've
seen that serves cheese with their fish is Mc Donalds. However if you are
having a group of people over it might be wise to include a little chicken
or beef to grill, then the cheese would be OK I guess.
The Fish
Ahi Tuna- Ahi is the name for yellow fin tuna in Hawaii. It is fished all
over the world and makes excellent fish tacos. If you have a Wholesale
market or purveyor in your area save yourself some money and ask for tail
and collar chunks.
Mahi Mahi- Another Hawaiian name for a common Mexican species called
Dorado. Good choice.
Grouper Cheeks- The ultimate fish taco. If you ever wonder why many
cultures love fish heads well now you know. In the cheek of most fish is a
medallion of fillet that is so tender and flavorful you wouldn't guess that
you were eating fish. The grouper cheek tastes more like steak than fish.
Sea Bass or Grouper Fillet- My favorite. Maybe a little fishier than the
Mahi or Ahi but if you want the true flavor of the sea this is a good
choice.
Misc. Species- I have tried all of the following and they are good . Just
remember to fillet and skin all fish paying special attention to removing
all bones.
Halibut - Ono - King Mackerel - Salmon - Snapper - Marlin - Shark -
Swordfish - Opah(Moonfish) - Orange Roughy - Triggerfish -
Fish Preparation
Skin all fillets. If you have never skinned fish before have someone show
you or ask the butcher to do it . Trim away all the dark blood lines. That
is the dark red, black, or brown areas on some types of ocean fish. Mostly
tuna, sword, shark, and mahi.
Cut fish into workable portions, rinse, pad dry and marinate with the El
Pato sauce for about an hour.
El Pato is a blend of tomatoes, onions, and chilies that is actually
recommended for fish if you read the can. It can be found in most American
grocery stores near the Mexican foods or near the tomato sauce area. It is a
small 4oz. can yellow with a duck on one side and a picture of tomatoes and
chilies on the other. The green can is the same stuff but packs a little
more heat.
Veggie Preparation
Wet Lettuce- Shred or chop Lettuce. Rinse cilantro well to remove any sand.
Use about a third of the bunch, chop well and add to lettuce. Then toss with
oil and vinegar and season with Lawry's seasond salt to taste. You may want
to wait till the last minute to mix the dressing it will last longer. If you
want to add more cilantro you can. Also many restaurants are now using a
combination of green and red cabbage in place of lettuce.
The Veggies- Serve all veggies buffet style. Slice radishes. Chop tomatoes.
Chop onions. Quarter and eighth lemons and limes. Slice avocados and
sprinkle with lemon for freshness. Open fresh can of El Pato for hot sauce.
Tortillas- Wrap in foil and warm on grill, start with half a batch then
warm the rest when running out.
Cooking
If you are also serving beef or chicken start them first. The grill should
be very hot and preseasoned with oil to reduce sticking. They do make fish
baskets and trays for grilling but I have found if you are careful when
turning the fish they should stay together so you don't loose pieces through
the grill. Grill for one to two minutes per side don't over cook. Tuna can
be served rare but the flavor is just as good fully cooked. Check center of
fish fillet for doneness.
The Taco
Hold warm tortilla in your hand and add pieces of grilled fish, chicken or
beef. Top with the Wet Lettuce. Add sliced radish, chopped onions, tomato,
avocado, squeeze lime or lemon over everything, and a splash of fresh El
Pato sauce and it is official.
This is a lot of work for a party. I would suggest that you try it on a
small scale first to see how you like them. I can assure you that many of
your friends who "just don't like fish" will enjoy these if they take a
chance and try them. Assure them that the fish you use is completely
boneless and to give it a try. Just in case pick up some chicken.
Good luck
cptveg
----------------------------------------------------------------------------
----
"Mike Farrington" <mfarr...@ameritech.net> wrote in message
news:TKOE9.3286$Kw6.1...@newssrv26.news.prodigy.com...
C. L. Gifford
"Mike Farrington" <mfarr...@ameritech.net> wrote in message
news:TKOE9.3286$Kw6.1...@newssrv26.news.prodigy.com...
appreciated!
>
> Thanks
These are supposed to be a knock-off of Rubio's fish tacos,
but actually they are much better and quite "authentic".
Charlie
Mexican, Spices, Fish Morten's Recipe
Collection
--------------------------------------------------
Rubio's Fish Tacos
Ingredients (6 servings)
12 Cod or favorite whitefish fillets (1-1/2 oz ea.)
12 Tortillas, corn, as thick/fresh as possible
BEER BATTER:
1 c Flour
1 c Beer
Garlic powder, pepper to taste
WHITE SAUCE:
1/2 c Mayonaise
1/2 c Yogurt
SALSA:
1 Garlic clove, peeled and minced
6 Tomatoes, ripe, peeled, seeded and diced
1/2 Onion, minced
2 tb Cilantro leaves, chopped, stems removed
2 Jalapeno chiles, seeded and chopped
1 1/2 ts Salt
1/4 ts Pepper
Oil for deep frying
GARNISH:
1 Head cabbage, green, shredded
1 Lime, cut into wedges
Instructions
Calories per serving: Number of Servings: 0 Fat grams
per
serving: Approx. Cook Time: Cholesterol per serving:
Marks:
*DIRECTIONS +++*
Mix flour with favorite spices such as garlic powder,
red or
black ground pepper. Stir the flour mixture into the
beer and
mix until well blended. Wash fish by dipping in cold,
lightly
salted water or water with a little bit of lemon
juice added. Be
sure fish is completely dry before dipping into
batter.
Prepare salsa; reserve.
Put the vegetable oil into a deep skillet and bring
to 375F.
Place fish in a single layer--do not let pieces touch
each
other. Cook fish until batter is crispy and golden
brown.
Heat corn tortillas lightly in a skillet or Mexican
comal until
they are soft and hot.
To assemble, on each tortilla layer the fish fillet,
white
sauce, salsa and cabbage. Top it off with a squeeze
of lime.
Fold tortilla over to serve.
Source: Bill Segui, FidoNet Cooking Echo.
Rich McCormack
Mike Farrington wrote:
>
> I am in search of fish taco recipes. Any help is appreciated!
>
> Thanks
Here's a link to my version of fish tacos...
http://home.pacbell.net/macknet/fishtaco.html
On the page I mention using corn tortillas heated on a comal.
Eventually, I plan on adding mention and method for using soft
fried corn tortillas...my preferred way of serving fish tacos.
BTW -- I haven't updated the page in quite awhile. The link
to Rubio's Baja Grill does not work. You can leave off the
home.htm at the end of a link and get to a Rubio's web site
entry page, but I found I could not go much further. If
anyone has a link to Rubio's that works, I'd like to have
it so I can update my fish taco page.
Rich
--
"The smallest minority on earth is the individual. Those
who deny individual rights cannot claim to be defenders
of minorities." -- Ayn Rand
Rich McCormack (Poway, CA) mac...@pacbell.net
Who is Rich McCormack? Find out at...
http://home.pacbell.net/macknet/
Jack Schidt
"Rich McCormack" <mac...@pacbell.net> wrote in message
news:3DE4D2D0...@pacbell.net...
>
> Mike Farrington wrote:
> >
> > I am in search of fish taco recipes. Any help is appreciated!
> >
> > Thanks
>
> Here's a link to my version of fish tacos...
>
> http://home.pacbell.net/macknet/fishtaco.html
>
> On the page I mention using corn tortillas heated on a comal.
> Eventually, I plan on adding mention and method for using soft
> fried corn tortillas...my preferred way of serving fish tacos.
>
> BTW -- I haven't updated the page in quite awhile. The link
> to Rubio's Baja Grill does not work. You can leave off the
> home.htm at the end of a link and get to a Rubio's web site
> entry page, but I found I could not go much further. If
> anyone has a link to Rubio's that works, I'd like to have
> it so I can update my fish taco page.
>
> Rich
>
> --
I like your recipe. Here's another quick way to prepare them. I omit the
breading as I don't always want breaded seafood. I prefer grilled fish, but
this takes inclement weather into account (I know, -wuss!)
Dust fish in a mix of ground ancho and chipotle. Heat a cast iron skillet
to very hot and blacken the fish. Serve on warm corn tortillas spread with
the yogurt/mayo mix. add rajas of roasted chiles and fresh cilantro.
spritz with lime juice and enjoy!
Jack
Kilikini
I found this link: http://www.rubios.com/main.html for Rubios.
Check it out and good luck!
Kilikini
Darn good food there as well!
Check out their webpage at: http://www.wahoos.com