FISH RECIPE

Miso and Turmeric Red Fish Taco

Wow! What an eye opening trip.

Just a girl from Tassie, where it’s cold weather and deep oceans most of the time. Couldn’t be more different from fishing in Florida. This trip was all about netting live bait to catch the prized “red fish”, while ensuring our timing with the tide was correct. A lot to think about, a lot to learn for me and made this fish taste all the sweeter when we finally caught it!

I find educational experiences to be some of the most rewarding. I love learning from others - and this trip was a great mixture of learning, laughter - a recipe for everlasting friendship and close bonds. Best enjoyed around the fire with new mates, laughter, inspiring stories and of course a fresh catch in hand.

INGREDIENTS

Fish Taco Marinade:
4 Red fish fillets , or any firm white fish - scales and skin left on
1/2 cup miso paste
2 tablespoon sesame oil
1 tablespoon fresh turmeric or 1 teaspoon dried
1 tablespoon fresh ginger grated
4 cloves of garlic grated or finely diced
Hand full of diced cilantro stalks

Fish Taco Topping:
6 Tortillas
1/2 small purple cabbage
2 medium avocado sliced
2 roma tomatoes diced (optional)
1/2 diced red onion
1/2 bunch Cilantro longer stems removed
4 oz 1 cup Cotija cheese, grated
1 lime cut into 8 wedges to serve
Corn chips
Beans heated up

Fish Taco Sauce:
1/2 cup sour cream
1/3 cup Mayo
2 Tbsp lime juice from 1 medium lime
1 tsp garlic powder
1 tsp Sriracha sauce or to taste

Equipment:
Fire Pit
Bree Outpost™ Grill
Lacrosse boots ;)

- Feeds 6 -

HOW TO MAKE IT

1. Light your fire let it burn down for one hour you want nice hot coals to cook over. 

2. In a bowl add the miso, sesame oil , turmeric, ginger, cilantro stalks and garlic and mix well to combine. Add the fish and coat well I the marinade, let it sit I the fridge for a minimum of two hours. 

3. Place the fish sin side down on the fire cook for 10-15mins, then flip over and finish cooking for another 10 mins. Serve right away off the grill.

4. Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

5. To serve the tacos, toast quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat

6. To assemble: start with pieces of fish then add remaining ingredients finishing with a generous sprinkle of cotija cheese and finally that awesome taco sauce! Serve with a fresh lime wedge to squeeze over tacos.

Recipe created with Lacrosse and Breeo