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Fish/seafood Taco's

post #1 of 6
7/8/07 at 8:01pm
Thread Starter 
Anyone have any good recipe's and tips for a landlocked guy for fish/seafood taco's? Stuck with buying frozen here in Hot AZ, I'm originally from Michigan and was in the Navy for 14 years and miss my fish/seafood but have been hesitant about buying the frozen stuff that's available here. :o
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post #2 of 6
7/9/07 at 3:10am
For anyone who lives more than 50 miles from a seaport, frozen fish actually is often better than "fresh."

Keep in mind that nowadays fish and other seafood (i.e., shrimp, squid, etc.) is caught, cleaned, and flash frozen right on the boats. It's as close to fresh as you can get.

The trick is defrosting it properly. You want to do that slowly, in the fridge. Never at room temperature. And not by running water over it.

So, don't hesitate to buy the frozen stuff.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 6
7/10/07 at 3:40pm
You will laugh at me...but Sam's club individually wrapped tilapia is really good no brainer fish!

I just take out the indiv. filets and pot into a bowl of cold water for 10 minutes while I'm getting everything else ready...then I cut them open and here's where I do things differently...

I cut out the blood line in a small "v-shaped" cut to remove the fishy taste. I will season it lightly with salt and pepper then I lightly oil the fish and onto my grill basket. What I do is I stack the filets 2 up in the basket cuz they are thin. I alternate fat side thin side, fat side thin side then reverse it for the second layer so that for each layer you have a fat side and thin side "sandwich" so to speak. Then grill it quickly and briefly! It cooks fast!

Once removed from the fire I serve them in corn tortillas with with cilantro, avocado slices, a squeeze of fresh lime and some of my chili vinaigrette cabbage slaw.

It's pretty awesome. I love the grilled fish hands down over the deep fried or pan fried versions.

Fish Taco Cabbage Slaw:

Cabbage, slivered
Red Bell Pepper, slivered
Purple Onion, slivered
Jalapeno, fresh, chopped with seeds
Handful of cilantro leaves
Salt and Pepper
Vinaigrette - olive oil, Dijon mustard, lime juice, water, garlic, Worcestershire, Tobasco, tiny pinch of sugar, salt and peppper.

Sliver your veg and LIGHTLY dress with the vinaigrette. Serve in fish tacos or as an accompanyment for any Mexican dish.
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post #4 of 6
7/18/07 at 12:10am
Where about AZ are you. I know in Tucson they ship fresh fish to 17th street market right from San Diego. Get there early enough and your getting fish no more then 8 hrs. off the boat. If your in Sierra Vista, or some other small town. ya might be screwed.
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post #5 of 6
7/29/07 at 12:24pm
I've bought frozen cod from Norway that was fabulous
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post #6 of 6
7/29/07 at 12:44pm
Hey that's a good name for an Arizona city :roll:
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