Chef Charles Howell’s Searcher Sportfishing Fish Tacos
Serves 4
Ingredients:
1 lb firm whitefish (yellowtail, dorado etc.)
Fish Rub
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp celery salt or Old Bay seasoning
Apple Slaw (See recipe below.)
Chipotle Mayo (See recipe below.)
Corn tortillas and lime wedges
Cut fish into 2 oz. strips and lightly coat with vegetable oil. Cover with rub and set aside for 15-20 minutes. Grill until done, yet still tender.
Warm corn tortillas. Place a teaspoon of Chipotle Mayo on each tortilla and then place a piece of fish in each. Top with Apple Slaw and serve with lime wedge.
Chipotle Mayo
Ingredients:
1/2 C mayo
3/4 teaspoon dried chipotle powder
1/2 teaspoon garlic powder
1 Tablespoon lime juice
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Mix all ingredients together and store in refrigerator. Can be made several days ahead.
Apple Slaw
Ingredients:
1 pound green cabbage
1 Granny Smith apple
1/2 red onion
1/3 cup fresh cilantro, chopped
1/4 cup cider vinegar
1/3 cup vegetable oil
1/4 cup sugar
1 teaspoon Dijon mustard
salt and pepper to taste
lemon juice
Slice cabbage as thin as possible. Cut apple and red onion into 1/8 inch strips. Place cut apple in water and lemon juice to prevent browning. Whisk together vinegar, oil, sugar and mustard. Toss with cabbage, apple and cilantro.
Note: Don’t use red cabbage as it will turn the salad an unappetizing red.
