Jim, our president and supreme ruler, enjoys boating and fishing immensely. We, his faithful minions, enjoy eating the fish he catches even more. We are at absolute awe of his fishing prowess that was proven yet again last Thursday to the unanimous delight of ATI staff. As soon as we heard of his record catch in South West Florida the recipes were researched and drooling immediately ensued.
Jim aka TeslaJim set off bright and early with Captain Mikey Findictive, his friend Ed McCarthy aka The MarylandCrab and fine group of merry fishermen with creative nicknames as FrontLoaderFrank, Dr. Bill and DoorMat Don. Their epic departure was even capture on Florida television by a mysterious lady in red. Among other prominent fish specimens, Jim’s catch included a 31″ grouper and 30″ amber jack. The cooler of the boat was filling up at record speed!
After hours of fun and some hard reeling, these fine gentlemen came into marina elated and victorious. We, back in still cold Maryland cheered! That, and licked our chops…
The fish distribution to ATI staff was handled on Monday.
I pulled out my best fish taco recipe and we had a glorious family dinner. For those interested the recipe is below.
.JPG "Fish Tacos")
Grilled Fish Tacos with Chipotle-Lime Dressing
INGREDIENTS:
|
Marinade |
|
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as
Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks |
|
Dressing
|
|
1 (8 ounce) container light sour cream |
1/2 cup adobo sauce from chipotle
peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such
as Old Bay™
salt and pepper to taste
Toppings
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and
shredded
2 limes, cut in wedges
DIRECTIONS:
| 1. | To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. |
| 2. | To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. |
| 3. | Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. |
| 4. | Remove fish from marinade, drain off any excess and discard marinade. Grill fish |
