While they are no hard rules for an authentic SD fish taco – I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce & of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore. The recipe is here.
No cans here, just beautiful big eye tuna steamed fresh and turned into amazingness.
Welcome to ‘Tommy from Catalina Offshore Week’ on the Livecast. My fishmonger friend Tommy will be here to talk simple seafood dishes all week – and today is as easy as it gets: super delicious brown shrimp quickly seared then tossed with a little bbq sauce. Who knew? I suppose Tommy did…
And that mean I use the same 3 base ingredients: leftover steak, sautéed onions and sautéed peppers – three different ways and make a quesadilla, a hash and a stroganoff. And while the episode is kinda frenetic – ok a LOT frenetic – there are some great lessons to be learned here. Not sure what they are, but they’re here.
When you have extra lemons, you make lemonade. When you have extra chicken and peanut butter – you make chicken and PB stew of…course.