Blackened Redfish Tacos

Over the spring and summer, we have caught several redfish and normally we either cook them on the half shell or blacken the fillets. This recipe is a light and healthy version that is great for lunch or for a dinner party. The pico de gallo and Jalacado sauce really add a blast of flavor, we hope you enjoy them!

INGREDIENTS
2 to 3 6 to 8 oz. redfish filets
1 cup- thinly sliced purple cabbage
1 cup- Pico de Gallo
1 cup Jalacado Sauce– recipe follows
1 stick- butter, melted
Texas Gourmet’s Sidewinder Searing Spice
16 to 20 corn tortillas- preheated on a comal (griddle) or in the oven and covered with a moist cloth and foil to keep warm in the oven until ready to serve
Fresh limes

PREPARATION

Brush the fillets on 1 side with melted butter, then season liberally with Texas Gourmet’s Sidewinder Searing Spice.

Place the fillets seasoned side down on a preheated black iron skillet that is good and hot over med high heat (be sure and cook this outside on your propane burner or inside only if you have a heavy-duty exhaust fan for your stove)

Cook for approximately 2 minutes, while the first side is cooking, brush the side facing up with butter and liberally season with Texas Gourmet’s Sidewinder Searing Spice, carefully flip the fillets and cook the second side for 2 to 3 minutes or until meat is opaque and cuts through easily with a fork. Remove it to a warm platter and cover with a piece of foil to rest the fillet for 3 to 4 minutes. Slice into long slices, approx. ½” x 4.

Build the tacos: place a slice of redfish in the taco (most restaurants use 2 tortillas at one time, it’s up to you, the corn can be a bit brittle but I love the flavor of the corn with the fish.)

Add a teaspoon or two of Pico de Gallo, and a teaspoon of Jalacado Sauce, then a little squeeze of fresh lime juice.

Serve with Mexican rice, or your favorite vegetable. Serves 4 to 6.

Bon Appétit!

Seafood