Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Jes Hathaway
Wednesday, 04 June 2008
Forget tilapia. Fish tacos are far more delicious with wild American fish. My husband and I cobbled together this recipe just in time for summer grilling.
1 pound mahimahi (also try swordfish, shark, tuna or any grillable fish)
8 small corn tortillas
2 cups of shredded white cabbage (half a small head)
2 tablespoons lime juice
2 tablespoons cider vinegar
1 tablespoon sour cream
1/4 cup canola oil
juice of 1 lime
1 teaspoon garlic, pressed or minced
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon coriander
Mango salsa (buy it or follow my recipe — see below)
Red bell pepper, diced or sliced
Hot sauce (I like green Tabasco on these)
Toss the cabbage in the lime juice, vinegar and sour cream. Sprinkle with salt and let it sit for at least an hour.
Marinate the fish up to an hour, then slice into equal pieces and grill.
Dscn0077Spritz the tortillas with water and toss them on the grill, about 30 seconds on each side.
Assemble your tacos with fish, slaw and your toppings of choice.
We had these with Mexican rice and refried beans topped with melted Monterey Jack cheese and a simple green salad.
1 mango, peeled and diced
1 jalapeno, minced (keep the ribs and seeds for extra spice)
1 clove garlic
1 teaspoon fresh ginger, grated
Juice of 1 lime
1/4 cup red onion or scallion greens, diced
1/4 cup cilantro, chopped
Drizzle of olive oil
Let the jalapeno, garlic and ginger soak in the lime juice in a medium bowl while you prepare the other ingredients. Then toss it all together and enjoy.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.