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Started By
Message
speckled trout for fish tacos?
Posted on 5/28/14 at 4:03 pm
Posted on 5/28/14 at 4:03 pm
anybody use speckled trout for fish tacos? if so any tips/tricks/recommendations on seasonings other than blackening / lemon or SYM / lemon in the pan? TIA
6
Posted on 5/28/14 at 4:08 pm to PlateLunchAssassin
Beer battered and fried
Posted on 5/28/14 at 4:08 pm to PlateLunchAssassin
Yes...it isn't very firm/sturdy, so be gentle when turning it in the pan or on the grill. Use lime not lemon, and brush it with a bit of garlic butter before cooking.
Posted on 5/28/14 at 4:09 pm to PlateLunchAssassin
I use them all the time however I just blacken them. I might make tacos tonight now. I like to keep it simple and normally just use some purple cabbage with a lil rooster sauce.
Posted on 5/28/14 at 4:10 pm to PlateLunchAssassin
yup... but generally fry them. Ol lady loves that shite. If they are smaller filets they are hard to keep together by baking or pan searing. If they are from bigger trout they will hold up better to other cooking methods.
I batter and fry in a cast iron skillet. doesn't take that much oil.
we ran out of seasoning at the camp on last friday and used blackening seasoning lightly on the fish and salt and pepper in the batter... fried it and it came out tasty...
I batter and fry in a cast iron skillet. doesn't take that much oil.
we ran out of seasoning at the camp on last friday and used blackening seasoning lightly on the fish and salt and pepper in the batter... fried it and it came out tasty...
Posted on 5/28/14 at 4:10 pm to PlateLunchAssassin
Hell yeah, or mahi mahi, or whatever white flaky flesh fish I have in the freezer.
Posted on 5/28/14 at 4:12 pm to LloydChristmas
quote:That's what I thought but didn't feel like frying fish tonight, although that is best for trout filets. wanted to mix it up with what I had fresh from the weekend.
r whatever white flaky flesh fish I have in the freezer.
Posted on 5/28/14 at 4:13 pm to hungryone
quote:All going on one taco, isn't it?
Yes...it isn't very firm/sturdy, so be gentle when turning it in the pan or on the grill. Use lime not lemon, and brush it with a bit of garlic butter before cooking.
Posted on 5/28/14 at 4:19 pm to PlateLunchAssassin
quote:
All going on one taco, isn't it?
I like some flavor layering in my tacos. Not just a big pile of whatever. Chacun a son gout...
Posted on 5/28/14 at 4:40 pm to PlateLunchAssassin
YESSSS
this shite is so good.
I just lightly season the filets with salt and pepper. Throw in some garlic and onions in the pan with them. Only takes a minute and they'll fall right apart. Butter up a pan and heat up some tortillas. Good stuff!
this shite is so good.
I just lightly season the filets with salt and pepper. Throw in some garlic and onions in the pan with them. Only takes a minute and they'll fall right apart. Butter up a pan and heat up some tortillas. Good stuff!
Posted on 5/28/14 at 8:03 pm to jimbeam
Whatever fish you use (or meat for that matter since we do shredded brisket tacos often) try this sauce.
On green egg ( or whatever you have) core and x bottom of a couple tomatos and a couple tomatillo. Put in a pyrex along with a quartered onion, jalapeño or whatever hot pepper, squeeze lime, kosher salt and put on pit to roast until soft. Peel skin from tomatos, tomatillo and dum everything in blender, add cilantro, splash of water and few drops olive oil and blend.
Serve over taco. Chop cilantro and onion together in a bowl with lime and salt. Serve over taco.
Or half cup sour cream or Greek yogurt, half cip mayonnaise, juice of a lime, 1/2 tsp coriander seed, 1/2 tsp cumin, 1/2 tsp oregano, pinch chili powder, chopped cilantro, few chopped capers. Blend well and let rest in fridge for a couple hours. Serve over taco.
Or take the first roasted blend and add some to the sour cream blend and serve over taco. Should be thin ish like an aioli but if too thin add more yogurt, sour cream, mayo.
Put in a squeeze bottle and cut the nozzle large enough so it will squeeze out.
Will keep a few weeks in icebox and gets better as it site. Just shake or stir before using to blend.
And I made this and redfish tacos tonight because my neighbor gave me two nice filets fresh yesterday and I saw this thread.
On green egg ( or whatever you have) core and x bottom of a couple tomatos and a couple tomatillo. Put in a pyrex along with a quartered onion, jalapeño or whatever hot pepper, squeeze lime, kosher salt and put on pit to roast until soft. Peel skin from tomatos, tomatillo and dum everything in blender, add cilantro, splash of water and few drops olive oil and blend.
Serve over taco. Chop cilantro and onion together in a bowl with lime and salt. Serve over taco.
Or half cup sour cream or Greek yogurt, half cip mayonnaise, juice of a lime, 1/2 tsp coriander seed, 1/2 tsp cumin, 1/2 tsp oregano, pinch chili powder, chopped cilantro, few chopped capers. Blend well and let rest in fridge for a couple hours. Serve over taco.
Or take the first roasted blend and add some to the sour cream blend and serve over taco. Should be thin ish like an aioli but if too thin add more yogurt, sour cream, mayo.
Put in a squeeze bottle and cut the nozzle large enough so it will squeeze out.
Will keep a few weeks in icebox and gets better as it site. Just shake or stir before using to blend.
And I made this and redfish tacos tonight because my neighbor gave me two nice filets fresh yesterday and I saw this thread.
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