Cape Fear Cookin'
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Thursday, August 21st, 2008This recipe calls for cobia, but wahoo, mahi, tuna, king mackerel, or really any fish de-boned and skinned will work.
This is always a crowd or couples pleaser, and it is also simple for the host. The key to success is to have fresh fish. For the freshest fish, you either have to get up early in the morning and go get a local charter, study the Fisherman’s Post, or support a local fish house.
Recipe for 12 tacos
Ingredients:
Four 8 oz. cobia steaks (or any grilling fish)
2 medium or 1 large tomato diced
2 romaine lettuce hearts cut thin
One 8 oz. package shredded cheddar cheese
1 small container sour cream
Your favorite salsa
1/2 bunch of fresh cilantro chopped
Texas Pete
Taco seasoning
2 fresh limes (one for cooking, and one cut into wedges)
BBQ sauce (note: I like Kraft Original)
Worcestershire sauce
1 box black beans and rice
Tortillas-hard or soft will work well, but traditional Mexican dishes use fresh corn tortillas (ricas). Generally they are sold in large packs. Use what you need, and then freeze what you don’t use. They freeze well.
Prepare fish by rubbing taco seasoning on both sides, and then add three dashes of Texas Pete and a couple splashes of Worcestershire sauce on each side. Now coat the fish heavily with BBQ sauce.
Let the fish steaks sit for one hour in the fridge. You can use this time to get the grill hot and the grates brushed and oiled.
Once the grill is ready, place the fish on and let cook five minutes on each side. Once the fish is done, place the steaks in a casserole dish and let stand while you grill tortillas.
Simply place the tortillas on the grill, being sure to watch for burning. Flip the tortillas over after browning occurs (usually 45 seconds to 1 minute on each side).
Place all the grilled tortillas on a plate, and then flip another plate over and place on top of the stack to hold in the steam. You can put this dish on the table along side all the condiments: beans and rice, lettuce, tomato, hot sauce, sour cream, chopped cilantro, and salsa.
For the final fish preparation, start by flaking the steaks. Then squeeze one lime over the fish and add 1/2 cup chopped cilantro. Mix it all together, and then place it on the table. So I’m sure that just about everybody knows how to assemble a taco.
Be creative here. You might try sautéed or grilled toppings, like onions and jalapeños, or you may want to add guacamole. For best results, just keep it simple.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
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