Beer Battered Fish Tacos
Cook time : 45 Min Prep time : 30 Min Yield : 5
Submitted to Just A Pinch Receipes by Cyndi Williams
INGREDIENTS : 1 / 2 c dark beer • 1 / 2 c flour • 1 / 4 tsp salt 1 lb cod fish - medium size pieces • 1 / 2 qt vegtable or canola oil
• 10 flour tortilias • 2 1 / 2 c shredded cabbage • 1 lime • tartar sauce
• 1 / 2 bunch green onions sliced • 1 / 2 cup shredded cheese , salsa , taco sauce , or hot sauce to taste
1 . Mix beer , flour , and salt in a bowl .
2 . Rinse fish and cut into pieces , about 3 pieces per filet .
3 . In a large skillet with about 1 inch of oil , heat to 360 degrees . Dip fish in batter and slide into skillet . Fry until golden brown about 2 minutes .
Dale ’ s Dazzling
Grilled Shrimp Cook time : 5 Min Prep time : 2 Hr 20 Min Yield : 4 Submitted to Just A Pinch Receipes by Melissa Varady
INGREDIENTS : 1 lb shrimp • * 1 / 2 c fresh squeezed grapefruit juice
• 1 Tbsp sugar • 1 1 / 2 tsp sea salt • 1 / 2 tsp freshly ground pepper
• 1 / 2 tsp smoked paprika • 1 / 2 tsp cayenne pepper
• 1 clove garlic , minced • 2 Tbsp vegetable oil • Skewers
1 . Using kitchen scissors , split and devein shrimp , cutting from top to tail . Remove legs , but keep shells on .
2 . Combine the remaining ingredients to create the brine .
3 . Add shrimp to brine and let sit for 2 to 4 hours .
4 . Remove and drain on paper towels . Repeat until all fish is cooked .
5 . Heat tortillas . Using 2 tortillas per serving , add fish followed by cheese , cabbage , sliced green onions , tartar sauce , lime , and salsa .
4 . Remove shrimp and let drip in a strainer , reserving brine . Place shrimp on skewers .
5 . Grill shrimp 90 seconds per side on a 3-second grill ( meaning you can ’ t hold your hand over it for more than 3 seconds ) brushing with brine half way through .
* Grapefruit juice can be substitued with a different fruit juice . Pineapple , mango , orange , lemon , and lime juice are great alternatives .
www . meridianstar . com
Grilled Salmon , The House Special
Cook time : 15 Min Prep time : 1 Hr Yield : 2-4
Submitted to Just A Pinch Receipes by Greg Appel
INGREDIENTS : 1-2 lb fresh salmon fillet , skin on • 1 / 3 c bourbon • 1 / 4 c soy sauce • 1 / 4 c Dijon mustard • 1 / 4 c brown sugar , lightly packed
1 . Whisk together marinade ingredients . Put marinade ingredients in a large Ziploc bag and mix . Cut fillet in half crossways and place both halves in bag . Turn to coat , squeeze air out and seal . Marinate at least 1 hour and longer for more intense flavor .
2 . Prepare grill for direct heat cooking . When coals are ready , move coal grate to its lowest position from the cooking grate . If using a gas grill , a medium heat will do . Oil the cooking grate where the fish will be placed . 3 . Place fish , skin side down ,
Grilled Mahi Mahi With Papaya Bbq Sauce
Cook time : 40 Min • Prep time : 15 Min • Yield : 4
Submitted to Just A Pinch Receipes by Malinda Coletta
INGREDIENTS : 1 lg papaya • 1 Tbsp oil • 1 md sweet onion • 3 c sugar
• 1 sm Scotch Bonnet pepper , seeded , deveined and quartered ( optional !)
• 2 md limes , zest and juice • 1 md lemon , zest and juice
• 1 / 2 c water • 1 / 2 c rice vinegar • 2 tsp salt • mahi mahi filets
1 . Heat oil in a pot over medium heat and add in the onion . Cook until the onions are translucent . Stir continuously to ensure the pieces do not brown .
2 . Sprinkle sugar , Scotch Bonnet , lime zest , and lemon zest over the onions . Stir until the sugar dissolves . Pour in the lime juice , lemon juice , water , and vinegar . Bring the ingredients to a boil . Add in the diced papaya and adjust the seasonings with salt if needed . and grill for 5 mins . Due to variance in grill heat , check the fish by lifting a corner . If the fish sticks , give it a little more time .
4 . When done , the fish will pull back from the grate . With a large spatula flip the fish , and cook for another 5 - 7 mins or until the fish is cooked through .
5 . You can check for flaking with a fork in the thickest part . When done move spatula under fish and on top the skin , the fish will slide easily off leaving the skin on the grate .
3 . Bring the mixture to a boil again . Reduce the heat and allow the mixture to simmer for 15 minutes
4 . Take the pan off the heat and let the mixture cool slightly . Carefully transfer the mixture to a blender . Puree the sauce until smooth .
5 . For the mahi mahi , heat a skillet and add oil . Sear the fish and cook until done .
6 . Remove mahi mahi from the pan and add papaya BBQ sauce . Freeze any unused sauce in individual portions in Ziploc bags .
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