one_leg
03-16-2008, 08:07 AM
Hitts0n's Massive Bass Tacos:
15 pounds Largemouth Bass Filets
4 cups canola oil
15 limes, juiced
15 tablespoons ancho chili powder
15 jalapenos, coarsely chopped
4 cup chopped fresh cilantro leaves
30 flour tortillas Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
20 tablespoons peanut oil
10 small red onions, coarsely chopped
14 cloves garlic, coarsely chopped
12 large ripe tomatoes, chopped
10 serrano chiles
10 jalapenos, sliced
10 tablespoons chipotle hot sauce
10 tablespoons Mexican oregano
4 cups chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 30 servings.
:rofl:
15 pounds Largemouth Bass Filets
4 cups canola oil
15 limes, juiced
15 tablespoons ancho chili powder
15 jalapenos, coarsely chopped
4 cup chopped fresh cilantro leaves
30 flour tortillas Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves
Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes. Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.
Pureed Tomato Salsa:
20 tablespoons peanut oil
10 small red onions, coarsely chopped
14 cloves garlic, coarsely chopped
12 large ripe tomatoes, chopped
10 serrano chiles
10 jalapenos, sliced
10 tablespoons chipotle hot sauce
10 tablespoons Mexican oregano
4 cups chopped fresh cilantro leaves
Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste. Yield: 30 servings.
:rofl: