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
Ingredients:
- 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
Directions:
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.
Taco Ingredients:
- 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
- Salsa
Directions:
- 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
Ingredients
- 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
Directions:
- 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.