After spending the better part of the last month on or near the Gulf of Mexico, the Atlantic Ocean, and the streams of the Upper Peninsula of Michigan Ample Bites has an even greater appreciation for the value of quality, fresh fish. All three venues yielded fish that was caught the same day I prepared them or when they were prepared by a local restaurant.
If you are not catching your own fresh fish avoid the big grocery stores and find a local fish house. In Pass-A-Grille, Florida friends introduced us to Schaner’s Land & Sea Market where, as the store name implies, they have a huge selection of fish as well as meats and poultry. Schaner’s did not disappoint the shrimp we purchased from this local store were the star of a gumbo I prepared. In Murrell’s Inlet, South Carolina we purchased fresh and prepared shrimp, fresh grouper, crab spread, shrimp spread, and shucked raw oysters from a couple of local fish stores including Seven Seas on very north end of Business 17.
Making Shrimp Gumbo with large, sweet, fresh shrimp was a particular favorite of Ample Bites. See my previous post for the recipe. If you can’t get fresh shrimp where you are you can have them shipped from Cajun Grocer where they are flash frozen and shipped on dry ice.
Here in the Midwest, there is nothing quite like catching, filleting and cooking fish caught from the chilly waters of the Northwoods. Our bounty included mostly Northern Pike.
If you only have access to frozen white fish, like tilapia, halibut or catfish, try the following recipe which will summon a few of the aromas of a seaside barbecue.
Baja Fish Tacos with Grilled Napa Cabbage Slaw
(Courtesy of “The Gardener & The Grill”, Karen Adler and Judith Fertig, 2012)
1 large head Napa cabbage, cut in half lengthwise
Canola oil, for brushing
1 cup assorted baby greens, such as spinach or Boston lettuce
8 green onions, chopped (white and green parts)
¼ cup tarragon vinegar
¼ cup sour cream
½ cup freshly squeezed lemon juice
½ tsp sea salt
1 ½ pounds mahi mahi, catfish, halibut, tilapia, or other mild white fish
¼ cup Red Hot Blackened Seasoning (see recipe below)
8 flour tortillas, for serving
8 lemon wedges, for serving
1 ½ cups salsa of your choice, for serving
Preheat grill to high heat. Reduce to medium high before grilling.
Brush the cut sides of the Napa cabbage with oil. Coat the fish fillets with Blackened Seasoning.
Grill the cabbage, cut side down, directly over the heat for 2 to 3 minutes or until the cabbage has grill marks. Remove from the grill.
Grill the fish directly over the heat, flesh side down first, for 4 to 5 minutes per side, or 10 minutes per in of thickness, Turn only once to grill the skin side, halfway through grilling.
Slice the grilled cabbage and place in a large bowl. Stir in the greens and green onions. In a small bowl, combine the vinegar, sour cream, lemon juice, and salt to make a dressing. Pour the dressing over the cabbage mixture and toss to blend.
Place some of the grilled fish on each tortilla. Top with about 1/3 cup of the slaw and roll up, soft taco style. Serve with a lemon wedge and a small ramekin of salsa.
Red Hot Blackened Seasoning:
In a glass jar, combine ¼ cup paprika, 1 ½ tablespoons garlic salt, 1 tablespoon granulated onion, 1 ½ teaspoons each dried oregano, dried basil and cayenne pepper, ¾ teaspoon dried thyme, 2 ¼ teaspoons each of black and white pepper. Cover the jar with a tight-fitting lid and shake to blend.
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