Cedar Planked Catfish Tacos with Tequila Lime Aioli

With Cinco de Mayo only cinco days away, it's time to get grilling.  I'm making Fish Tacos, with a little help from Carolina Classics Catfish. They farm raise their catfish in freshwater pounds tempered by the Gulf Stream in North Carolina, free of antibiotics resulting in a delicious mild, pink-white fish. 

Super-Secret Fish Taco Sauce

Ingredients

¼ cup Canola Oil

½ cup Olive Oil

1 Egg Yoke

A pinch of salt

2 teaspoon Lime Juice

2 teaspoon Bill Baron’s Tequila Lime Spice

Directions

Combine egg yolk, lime juice and pinch of salt in bowl. Whisk until blended. Combine canola and olive oil. Whisk oil in one teaspoon at a time, stirring constantly, until mayonnaise is thick, and a lighter color. Add Tequila Lime Spice.  This makes the best, super-secret Fish Taco Sauce.

Ingredients

2  Cedar Grilling Planks from our Outlet Store.

4  Carolina Classics Catfish Filets

¼ cup Bill Baron’s Tequila Lime Spice

1 tablespoon Butter, melted

½ head of Green Cabbage, thinly sliced

Corn Tortillas

Lime wedges

Salsa

Directions

First: Soak 2 Cedar Grilling Planks in water for at least an hour, longer is better. Preheat grill to 350-375°.

 

Next: Rub catfish with tequila lime spice, then place seasoned catfish on soaked plank.   Add to grill and close the lid and allow to smoke and smolder for 7 minutes or so. 

Then: Lift grill lid and brush fillets with melted butter. Close lid for another 7 minutes of so. 

 

**If the planks catch fire, which they often do, DON’T PANIC.  Just spritz the with H20 and keep on plankin’.

Finally: Carefully remove from grill. Serve atop warm tortilla, with cabbage, fish taco sauce and a wedge of lime.  Guacamole, salsa, and other toppings are optional.

 

 

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Mason MargJARitas           

Ingredients

1 1/2 oz. Tequila (Hornitos or better) 1 1/2 oz. Agave Syrup 1 to 1 1/4 oz. of lime juice Salt for the rim of the glass

5 cubes of ice, cracked in half

Directions

Shake all the ingredients in Mason Jar with the lid tightly secured until the exterior frosts. Salt rim of glass and strain mixture into glass over rocks.  Garish with slice of lime.

 

Many parking lot fiestas to you and yours. -KB

Raw Seafoods Scallops

Raw Seafoods Scallops on Flat Cedar Skewers

 

What do I know about scallops? Turns out, not much. Not much, that is, until a cold-packed Raw Seafoods styrofoam box showed up on my doorstep. Here’s what I know now. Sea scallops have a sweet, rich taste and are renown for their adaptability. Scallops go well with just about anything. In addition to their delicate taste, scallops contain a variety of nutrients- vitamin B12, magnesium, phosphorus and Omega 3 fatty acids. In short, a super food. And perfect for the grill.

Ingredients

Outdoor Gourmet Cedar Grilling Skewers

16 Raw Seafoods Sea Scallops

Marinade

2 tablespoons Honey

½ cup Balsamic Vinegar

¼ cup Olive Oil

¼ Green Onions, chopped

1 tablespoon Cilantro, minced

1 teaspoon Worcestershire Sauce

½ teaspoon Dijon Mustard

2 teaspoons fresh lime juice

First: Soak cedar skewers in water for around 30 minutes. Soaking the skewers does double-duty- it helps in the grilling process by releasing cedar-flavored vapor, which steams and flavors the food. Soaking also prevents the skewers from catching fire! (Wood + Fire =Flaming wood… unless you presoak!)

Then: Mix all marinate ingredients together, then add scallops. Allow to marinate for 3-4 hours.

 

Next: Preheat grill 350-400°. Add scallops to flat cedar grilling skewers.

 

 The flat skewers make all the difference. Have you ever put a scallop on a bamboo skewer and then tried to flip it… turn, turn, turn. You’re flipping, but the scallop is not. Well, there’s no more getting flipped off when you use Outdoor Gourmet’s Grilling Skewers. Our skewers are flat, with one pointed end to help impale the food in question.

Finally: Add scallops to grill and close lid. Let grill for about 3 minutes each side. Remove from grill and enjoy!

 **Tip: Clean grill and season with a touch of high smoking point oil to prevent the scallops from sticking to the grill. 

Here’s a little about Raw Seafoods… Raw Seafoods is committed to providing their customers with the highest quality fresh and frozen seafood products available in the market place. Raw Seafoods started 15 years ago as a 2-person operation on the New Bedford waterfront and has since grown into a 80,000 square foot facility with over 100 employees! And they’re family owned, which we like to hear!  Check them out at... www.rawseafoods.com

Welcome to Your Weekend! -KB

Alder Planked Halibut with Horseradish Crumb Topping

Wild Halibut Season it here!  Let's plank some!

Alder Planked Halibut with Horseradish Crumb Topping

Ingredients:

1 Outdoor Gourmet Alder Grilling Plank

1 Wild Halibut Fillet, Fresh

4 Tablespoons Parsley, chopped

1 ½ cups Bread Crumbs

2 Tablespoons Butter

3 Tablespoons horseradish, peeled + chopped

First: Soak Outdoor Gourmet Alder Grilling Plank in water for at least an hour, but longer is better. 

 

Chop parsley and peel Horseradish root- for this step I highly recommend some sort of eye protection and possibly something to cover your nose and mouth… I used goggles and a bandana. 

 

Then: Turn on the broiler. While it’s heating up, whir bread crumbs, butter, parsley, and horseradish together in a food processor.

 **I wore my goggles for this step too. Raw horseradish is strong!! Not to worry though- some of the sharpness calms down when horseradish is cooked. 

Place your halibut fillet on the soaked Alder plank, then cover the exposed part of the plank with foil to protect it from the broiler. 

 

Next: Pack your horseradish breadcrumb mixture atop the halibut fillet and place under boiler for 2 minute to brown the crumbs.

 

Preheat: Grill for 350-400°. Remove halibut from under broiler, discard foil and place plank and halibut with pre-browned crumbs onto grill and close the lid. 

Allow the plank to smoke and smolder until the fish is down to your liking. Cooking times with vary depending on the sizes of your halibut fillet. 

Finally: Carefully remove from grill, serve with a springy salad and enjoy!

Welcome to Your Weekend! -KB