Blackened Fish Tacos with Avocado Honey Sauce
Paul Prudhomme made blackened fish famous at his restaurant in the French Quarter, but all the redfish I caught last year in the Louisiana Delta was gone.
I was jonesin’ for blackened fish, but what do you do without the perfect ingredient? You substitute something and in this case it’s orange roughy. Near extinction due to it’s popularity and a certain chain seafood restaurant, you can now find it occasionally. It was my lucky day, because the local market had some.
Orange roughy is perfect for blackening. It’s mild white flesh absorbs the seasoning and is firm enough to remain in one piece. If you can’t find it you can blacken many other fish species, even catfish if you are of that persuasion.
- 1/2 head green cabbage – thinly sliced and separated
- 1 red onion – sliced in half root to stem, then thinly crosswise to leave long pieces
- 2 large ripe, juicy limes
Avocado Honey Sauce
- 1 ripe avocado – pitted
- 1/2 cup sour cream
- 2 TBL cilantro – chopped
- 1 jalapeno – seeded and diced
- 1 TBL honey
- Pinch of salt
- 4 TBL sweet paprika
- 5 tsp salt
- 2 tsp onion powder
- 2 tsp garlic powder
- 1–1/2 tsp white ground pepper
- 1–1/2 tsp ground black pepper
- 2 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 pound orange roughy fillets
- 1 stick unsalted butter – melted
- Blackened seasoning
- White Corn Taco Shells
- Blackened Fish
- Sauvignon Blanc – to drink of course!
- Combine the cabbage and onion
- Squeeze the lime juice over them
- Toss it together – rest covered in the fridge for 1-2 hours
Avocado Honey Sauce
- Scoop out the avocado into the food processor
- Add everything else
- Pulse and taste
- Adjust salt and honey until desired level of sweetness is obtained.
- Mix all the ingredients together thoroughly and store in an airtight container until ready to use
- Do this outdoors and don’t crowd the pan
- Use your grill if you have one that will heat a skillet red-hot or use a propane grill like that used for crawfish boils
- Indoors: cook on the highest possible heat without burning down the house and be prepared for the smoke alarms to go off if you get it hot enough
- Or indoors at a lower heat – it will still be good, I promise
- Pre-heat your skillet until it’s almost smoking
- Use butter to coat both sides of your fillets
- Generously pat the seasoning on the fillets on both sides. If you have doubt about how much is enough – add more
- When the skillet is really hot, place the fillets in it. Be careful.
- Quickly drizzle butter over the fillets as they cook
- Check and turn over after about 2-3 minutes!
- Drizzle butter over the other side as they cook, about another 2 minutes and they will be done
- Preheat your oven to 200
- Warm your taco shells for 30 minutes
- Or toast them individually in a lightly oiled pan
- Divide the fish into individual servings in the taco shells
- Add some slaw to each one
- Add sauce
Wine For The Cook!
And just one more thing…
This is the perfect combination of Yin and Yang, the spicy fish juxtaposed with the sweet avocado sauce