WSB Fish Tacos
 

I made some WSB fish tacos for the first time today. In the past I always used rod fish or bass for fish tacos. All in all, it was pretty easy and turned out well. Making the condiments took more time than anything else. Here is what I used:

Fish:
White seabass (tail, rib meat) - approx. 5-6lbs cut into strips
Bread crumbs - 2 bags of Mexican seasoned bread crumbs and a box of panko bread crumbs
Mexican seafood seasoning - I used the brand that North Gate carries, but you can get some stuff from the San Pedro Fish Market that is much better
Hot sauce for seafood.
AP flour
eggs - 9
milk - 1/2 cup

Condiments:
red onion - 1 sliced thinly
cabbage - 1/2 head sliced thinly
jalapeno - 6
tomato - 8
cilantro - 1 bunch
Mexican green onion - 3
Key lime - 20
avacado - 3

Sauce:
Mayonesa
Crema Mexicana
Lime juice - 1/4 to 1/2 cup
Mexican seafood seasoning (San Pedro Fish Market)
Seafood hot sauce

Prep:
The fish is cut into slices. The thicker pieces were cut into 3/4" wide strips and the flat pieces were cut into 1-1/2" to 2" wide strips.
Place fish in bowl and coat liberally with salt, Mexican fish seasoning and seafood hot sauce. Mix well to ensure that all surfaces are covered.
Let fish sit in seasoning for at least an hour.
I also bought 2 lbs of 31-40 ct. shrimp. The shells were removed and they were seasoned just like the fish.

Salsa fresca:
Dice red onion, Mexican green onion, jalapenos, tomatoes, and cilantro. Mix together along with lime juice and salt.

Taco veg:
Finely slice (1/8" to 1/4") the cabbage and the red onion. Place in separate bowls
Dice avocado into 1/4" pieces. Squeeze lime juice on pieces to keep from oxidizing

Sauce:
Mix a 16oz. container of Crema Mexican with approximately 1 -2 cups of Mayonesa. Add hot sauce and seafood seasoning as needed for taste. Also add enough lime juice to give the sauce some bite.

Mix eggs and milk to make an egg wash. Set up breading station next to pot for deep frying. Put out three bowls: 1: flour, 2: egg wash, 3 bread crumbs. Heat oil to 375

Dredge fish pieces in flour and then shake off excess. Dip in egg wash and then transfer to bread crumbs. Ensure complete coating with crumbs. Drop fish pieces in deep fat fryer and cook until GBD (golden brown and delicious. Remove from oil and drain on a rack. Cook the shrimp the same.

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Serve:
Serve fish pieces (or shrimp pieces) on corn tortillas. (Note: warm tortillas on a comal and then place in a tortilla warmer) Top taco with a drizzle of sauce, cabbage, onion, salsa fresca and diced avocado. Add a couple of lime wedges to the plate.

Best fish tacos ever.

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Doug, that looks delicious. When can I come to dinner?

Bob

Some good looking food.

Food for thought...I took a cooking class a few years ago, we double fried the fish taco's.

Fry the taco's the first time to a light color, just enough to set the batter. Pull out and set aside. You can do your full compliment of taco's at this time.

When you are ready to eat. Put them back in the fryer, until golden brown. Tacos are nice and crunchy.
This has worked well for me.

try it out.

I've done that with fries and I've found it works well. Using the panko with the seasoned bread crumbs will give you a deliciously crisp breading as well. This is the first time I've used panko on shrimp and it was outstanding. The breading is so light it gets GBD quickly. I think this works better when using smaller shrimp. The shrimp and the batter are both perfectly done at the same time.

Those fish tacos and shrimp look great!

I really like the oolong tea marinated seabass at P.F. Changs. This recipe looks like it comes pretty close.
Unfortunately, I haven't had an opportunity to try it yet :o

MARINADE/SAUCE
2 cups water
2/3 cup soy sauce
1/2 cup light brown sugar
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 teaspoon oolong tea
Two 1/2-pound WSB fillets

GREENS
1 tablespoon oil
6 handfuls fresh spinach or your favorite greens
1 teaspoon minced garlic


1. Make your sauce and marinade by combining the six ingredients in a medium saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes. Cool uncovered, then strain out the ginger, garlic, and tea.

2. Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade. Let the fish have a nice soak in the marinade for 5 to 7 hours in the fridge. If the sauce doesn't completely cover the fish, be sure to turn the fillets a couple hours in so that all sides get marinated.

3. When you are ready to prepare the fish, preheat your oven to 425 degrees.

4. Arrange the fillets on a baking sheet. Bake the fish for 22 minutes or until the edges of the fillets are starting to turn brown. Crank the oven up to a high broil and broil fish for 2 to 3 minutes or until you get some dark patches around the edge of the fillets. Just don't let them burn.

5. As your fish is baking, heat up a wok or large skillet with one tablespoon of vegetable oil over medium heat. Add the spinach, garlic, and baby sweet corn, and a dash of salt and pepper to the pan. Sauté the spinach just until it's wilted, then arrange half of the spinach on each of two plates.

6. When the sea bass is done broiling, use a spatula to carefully lay each fillet on the bed of spinach. Pour the remaining sauce over each of the fillets before serving.

Serves 2.

More WSB?
 

Ok, your luck brings you a WSB, cook it!!



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Here we have grilled WSB on top of a Mediterranean bean salad, and
a couple slices of toast. What could be simpler? The fam loved it.

Details? Just ask. Yani

Sea Bass with Coconut Curry Sauce
-Curiosity of Catalina Offshore Products.

Video
http://www.youtube.com/watch?v=5OcZGPNexw4

A little more WSB food porn from last week

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Pan-seared WSB steak in spicy salsa, fettuccine with bay scallops and sauteed asparagus.

<table style="width: auto;"><tbody><tr><td>http://lh5.ggpht.com/_2uZBI4ze_GA/S6...AR10%20003.jpg</td></tr><tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: right;">From The Hollow Leg Diner - images</td></tr></tbody></table>

Seared WSB with linguinni and spinach with shallots and toasted pine nuts.

More info on the recipes at my food blog: The Hollow Leg Diner

Solid meals Doug.

I've never done fish en papillote in foil before; always parchment paper. Does the acid from the citrus or tomato ever discolor/dissolve the foil. I've had that happen with other dishes, but I have never figured out just how much acid or what conditions will cause it. I think it happens more often when the acidic elements are in contact with the foil in a relatively dry environment. I could see where the fish pouch has enough liquid in it that it might not be a problem.

I personally use the parchment and then follow it with the foil. This way I avoid any chances of the foil doing as you mentioned. So you can say I double wrap mine. Comes out very flavorful and not dry at all.

Seafood recipes
 

Chef John Mitzewich has a fantastic video blog, called Food Wishes, that has hundreds of recipes. With most of the recipes there is a video that walks you through each step of the preparation. At last count, there were 68 different seafood recipes. Everything that I've tried so far has been excellent. This vlog is an incredible resource.

A couple of examples

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Deviled shrimp ragu

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<embed src="http://www.youtube.com/v/s5hqoFnGgiM&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></object>
Not seafood, but who doesn't like candied bacon appetizers

Grilled Serano ham-wrapped prawns

WSB poached in butter w/garlic pepper

Simple and tasty

1/4 stick o butter
garlic pepper
wsb fillets

Throw butter in heated pan (throw it hard so it splats)
once it's melted throw in your fillets
sprinkle on some garlic pepper
A few minutes on each side and you're done.


I've only been able to find this at the Costco in Ensenada. It's great on beef too.

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With some scallops, home made Spanish rice, and beverage of your choice ;)


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Looks great and I agree with your choice of beverage.:luxhello:

Grilled Halibut with Thai Chili Lime Sauce and Thai Jasmine Rice ------ This will work for WSB as well.

I found this Halibut in the back of a taxi cab - so0O I thought I would....

Make sure your grill is Clean and HOT.

Prepare the fillets with extra virgin olive oil, coarse sea salt, fresh cracked black pepper, and garlic salt.

Make sure your grill is Clean and HOT.
-Just before you place the fillets on the grill give them one more flip on the plate to insure Good Oil and Spice Coverage.
-Carefully lay the fillets down on the grill in one motion, and do not move them!
-Close the cover and cook precisely 4 minutes on the 1st. side.
-With a spatula and your hand - flip the fillet with care and do not move it!
-Close the cover and cook for precisely 3 minutes on the 2nd. side.

Remove fillet and plate along side (Mahatma) Thai Jasmine Rice.
-The Thai Chili Lime Sauce can be purchased at Fresh and Easy in Point Loma. Or you can get some smokin' Hot Thai Chick to whip you up a batch like I did. ;)

Enjoy
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Yeah Doug, thanks for the invites...:the_finger:

I like to keep it simple, and healthy.
These filets are awesome and can stand alone quite well.

Asian Fusion WSB.

A mixture of fresh ginger, garlic, onion, sesame seeds, sugar, soy sauce, sesame oil, vinegar.

Coat filets and set on a Hot Grill - 5 minutes each side.
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the opihi ceviche
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Tonights Dinner
Scallops and White Sea Bass in White Wine Sauce.
- Grand Marnier off to the side.:)

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