We're making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater ponds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish.
Super-Secret Fish Taco Sauce
- ¼ cup Canola Oil
- ½ cup Olive Oil
- 1 Egg Yoke
- A pinch of salt
- 2 teaspoon Lime Juice
- 2 teaspoon Bill Baron’s Tequila Lime Spice
Combine egg yolk, lime juice and pinch of salt in bowl. Whisk until blended. Combine canola and olive oil. Whisk oil in one teaspoon at a time, stirring constantly, until mayonnaise is thick, and a lighter color. Add Tequila Lime Spice. This makes the best, super-secret Fish Taco Sauce.
- 2 Cedar Grilling Planks
- 4 Carolina Classics Catfish Filets (or your favorite white fish)
- ¼ c. Bill Baron’s Tequila Lime Spice
- 1 tbs. butter, melted
- ½ head of Green Cabbage, thinly sliced
- Corn Tortillas
- Lime wedges
- Soak 2 Outdoor Gourmet Cedar Grilling Planks in hot tap water for 15 minutes. Preheat grill to 350-375°.
- Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank. Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so.
- Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes or so. **If the planks catch fire, which they often do, DON’T PANIC. Just spirtz the with water and keep on planking.
- Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish taco sauce and a wedge of lime. Guacamole, salsa, and other toppings are optional.
Optional Mason MargJARitas
- 1 1/2 oz. Tequila (Hornitos or better)
- 1 1/2 oz. Agave Syrup
- 1 to 1 1/4 oz. of lime juice
- Salt for the rim of the glass
- 5 cubes of ice, cracked in half
- Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior frosts.
- Salt rim of glass and strain mixture into glass over rocks.
- Garnish with slice of lime.