galveston fishing guides, galveston fishing charters
This recipe is simple and delicious. Speckled Trout or Redfish will work great.
Recipe makes four tacos double as needed
Ingrediants: 2- 8oz fish fillets sliced in half
1 Roma tomato
1/2 Red onion
1/4 Head of Purple cabbage
Corn tortilla 1 Lime
Cotija cheese for garnish
Season Redfish fillets with cajun spices and bake in the oven at 350 for 8 minutes or until the fillets are 3/4 done. Its important not to fully cook the fish in the oven as they will finish cooking when the cakes are seared and broiled.
Saute all vegetables in butter until the butter is melted down then remove from heat. In a large bowl combine all the ingredients (1 1/2 cup of the panko) and carefully fold together. You want the fish to break up into small 1-2 inch chunks. Let the mixture set in the fridge for 15 minutes. Place the other 1/2 cup of panko in a bowl. Take the mixture out of the fridge and form 4-5 oz cakes (the size of your palm). Press the cakes into the bowl of panko on each side to give them one last coat.
Place olive oil in a saute pan over medium heat. Saute the cakes on each side for 4 minutes or until golden brown. Place the cakes on an oven sheet once they turn golden brown. Finish in the oven on broil for 3 minutes. Enjoy with your favorite tarter sauce.
This recipe works great with firmer fish like Redfish.
Recipe makes 8 cakes
Ingredients: 4- 8 oz fillets
1 medium onion diced
2 minced garlic cloves
1 small jar of capers
2/3 cup of mayo
2 cups of panko bread crumbs
1 jalapeno diced
juice of 1 lemon
cajun seasoning ( tony's )
1/4 stick of butter
Start by dicing the onion, mango, and tomato into small pieces. Slice the purple cabbage as thin as you can and chop the cilantro. Now, either melt a teaspoon of butter or spray a light coat of pam in a medium size sauce pan over medium heat. Coat the fish fillets with blackening seasoning and sauté on each side for 4 minutes. Warm the tortillas briefly over open heat then place the fish inside. Layer the cabbage, mango, tomato, onion, and cilantro over the fish. Finish with a light sprinkle of cotija cheese and garnish with a lime wedge.