One of the highlight of our trip to the Florida Keys was our first - ever“catch - and - cook ” experiencewith Captain Kevin Johnsen ’s Florida Keys Reel Adventures . As promised , we wanted to provide you with the chance to savor fresh catch of your own , and Capt’n Kevin ’s Fish Taco recipe below is just the ticket .
Mangrove or Mahogany snapper is not the only fish that will work for this singular recipe . Any mild fish , such as sustainably farmed genus Tilapia , will do . For other fish options , check out theRegional Seafood Watch Card , provide by the Monterey Bay Aquarium , or see with an aquarium near you .
If you ’re not able to captivate your own fish , you have a financial voice when you choose sustainable seafood option .
“ Seafood retailers and eating house play a essential role in the conservation of sea resource , ” the Monterey Bay Aquarium say . “ When you ask businesses in your residential district to support ocean - friendly seafood , you aid make change happen . ”
After our fishing trip , we discovered what to do with our 8 dog pound of fresh Yellowtail - snapper , Mahogany - snapper and Mangrove - snapper fillet : Make delicious tacos . These fish tacos can be served for lunch , dinner or as an starter . We ready our fresh fish by dusting the filets in flour and sautéing them in a pan with a piffling oil and the ail we get from our farm .
The Spicy Piña Colada sauce added to the top of each greaser is what attain this formula different from other fish taco you might have tried . “ This sauce should be spicy , ” Johnsen advises . “ It should be fairly orange in color , and the taste should be a creamy , sweet Cocos nucifera with a moderate , unobjectionable burn at the end . ”
Recipe : Capt’n Kevin ’s Fish Tacos
Yield:6 servings
Ingredients
Spicy Piña Colada Sauce
Fish Tacos
Preparation
Spicy Piña Colada SaucePlace off cream , cream of coconut , Korean chili sauce and smash pineapple in a bowl , and stir well . Adjust mixing to your best-loved “ heat ” or sweetness story . Set aside .
Fish TacosLay flour tortillas on shell , and spread refried bean on tortillas . ( If you mix beans with a little water , it thins and spread out nicely . ) Sprinkle generous amount of cilantro over beans .
order hard shell taco upright in middle of refried - edible bean - covered flour tortilla . Add cooked fish to bottom of hard taco shell . Layer onion , Indian corn , tomato plant and cheese . Top with Spicy Piña Colada Sauce and squeeze of lemon .
suffice straightaway with tortilla chip and salsa .
savor the good life ,
< < More Farmstead Chef > >
