Jump aboard and experience the thrill of deep sea fishing along with wade fishing as Mark and Bonnie Brown take us on an adventure in the waters of Port Mansfield. BY-THE-HARBOR SEAFOOD TACO BAR Ingredients you will need for your Taco Bar: 1. Fish filets: Use firm white fish such as snapper, cut into strips the size of tortillas for fried Or leave as whole filets that if grilling Shrimp, boiled or grilled (peeled and deveined) Other ideas: scallops, crab meat, tuna salad, pre-breaded fish pieces 2. Flour tortillas and/or Mini or regular-sized corn tortillas or rice wraps 3. Your choice of dry breading (see list) for fried fish 4. Unsalted butter, EVOO, coconut oil, avocado oil, pecan oil, grape seed oil, or other healthy oil 5. Lemon/lime wedges 6. Slaw (see suggestions below) 7. Sauces (see suggestions below) 8. Salsas (see suggestions below) 9. Other condiments as desired (see list below) 10. Side dishes (Cilantro Rice and Black Beans, Spanish Rice and Pinto Beans or any sides of your choice) and/or fresh fruit 11. Dessert of choice Choose one or more from each category, or use your imagination: SLAW • Broccoli Slaw* • Any other Cabbage Slaw • OR shredded lettuce/chopped tomato SALSAS • Mango Salsa* • Pico de Gallo • Black Bean Salsa* • Avocado Tomatillo Salsa* SAUCES • Chipotle Ranch Dressing (commercial) • Tartar Sauce • Sour Cream Seafood Sauce* CONDIMENTS • Chopped Cilantro • Queso Fresco • Chopped green onions • Shredded cheeses • Chopped avocados • Chopped radishes *Recipes included Prepare all other items that will be used on tacos: slaw, salsa, sauce, condiments. Refrigerate until ready to serve. Prepare side dishes. For fish preparation (+/-30 minutes until serving time): Breading – may use buttermilk for quick dredging/soaking if a heavier breading is preferred 1. Zatarain’s (for spicy) and Panko OR 2. For Gluten Free: Choice Frying and Baking Mix (seasoned) OR Louisiana Fish Fry (corn flour) and GF Bread Crumbs: choose from Glutino Bread Crumbs, Kinnikinnick GF Bread Crumbs Panko Style, Orgran Rice Crumbs, Tortilla Crumbs, Colavita Instant Polenta Cornmeal, Bob’s Red Mill Stone Ground Corn Flour, Hol-Grain Brown Rice Bread Crumbs, Hol-Gran Tempura Batter Mix, Schar GF Bread Crumbs. Some of these are already seasoned; otherwise, salt and pepper to taste. GRILLED FISH may be prepared an hour or so ahead of time; use lemon butter for brushing on after fish is turned on grill. SHRIMP will need to be grilled very close to the time it will be served so they will not toughen. FOR PAN-FRIED FILETS: Cut fish in strips that will fit into tortillas being used. Dredge fish in equal parts of a flour-type batter and Panko/breadcrumbs (stir together); add salt and pepper to taste depending on whether you are using seasoned batter. Prepare jelly roll or other pan with paper towels for draining cooked fish. Heat oven to 200 for keeping fish warm until all fish is cooked. For every 1 T. of unsalted butter, add 1 T. of oil. Heat on Med-High until oil is hot. Dredge fish in the batter, press dry batter into fish if not using buttermilk or other milk. Fry in med-hot oil until bottom is light brown, turn and fry until it flakes easily. Transfer to paper towel-lined jelly roll pan. Set out buffet line with tortillas, fish, shrimp, side dishes and all taco toppings. Enjoy! BROCCOLI SLAW (make 30 minutes prior to guests arriving) Ingredients: • 1 bag of prepared broccoli slaw (Market Side brand from Wal-Mart) • 1/3 to ½ small head green cabbage, sliced thinly with sharp knife • 3 green onions (top and bottoms), chopped • Good Seasons Italian or Zesty Italian Dressing (dry mix), made according to package directions with seasoned rice vinegar and light olive oil (or canola or equal parts of both). Toss 1/3 to ½ (to taste) of the salad dressing with the slaw, being careful not to get it too “wet” so as to maintain the crunchiness. Refrigerate until serving time. If serving as side salad, toss roasted sunflower seeds into salad just before serving. MANGO SALSA (premade mango salsa can be purchased at larger HEBs) Ingredients: • 1 ripe avocado • 1 ripe mango • 1 jalapeno pepper • 1 small tomato • ¼ red onion • 1 T. cilantro • 1/2 lime, juiced • Salt to taste (Mango Salsa, contd.) Dice the first six ingredients and place in a medium bowl. Add lime juice and toss gently. Salt to taste. Refrigerate to blend flavors.

• published: 11 Feb 2015
• views: 372