Good Day Atlanta viewer information May 14, 2019
Agave’s Chile & Lime Fish Tacos
-Makes roughly 8 portions-
Ingredients List:
• 10” Flour Tortillas - 8
• White Fish – 2lbs (see prep for list of fish)
• Agave’s Signature Herb & Chile Rub – 5 Tbsp (see prep for substitute
• Butter – 3 Tbsp
• Limes – 6 to 8 large
• Mayonnaise – 3 cups
• Sour Cream – 1 cup
• Sweet Pickle Relish – 3 Tblsp
• Yellow Onion – 1 medium + 1 Tbsp minced
• Cilantro – ½ bunch
• Tomatoes – 2 large
• Pickled Jalapeno – 2 Tbsp
• Pickled Jalapeno Vinegar – 2 Tbsp
• Honey – 2 Tbsp
• Chipotle in Adobo Sauce – 1 can
• Napa Cabbage – ½ head
• Carrots – 2 large
Fish Ingredients & Preparation
• Fresh Flounder, Halibut, Grouper, Sea Bass (any white flaky mild fish will work) – 2lbs. skin off, diced into 1/2 inch pieces.
• Agave’s Signature Herb & Chile Rub - (available online www.agaverestaurant.com or sold at Agave Restaurant)
(You may substitute for Agave Chile Rub – chile powder, salt, pepper, dried oregano, paprika, cumin – 1 Tbsp each mixed in a bowl beforehand)
• Butter – 3 Tbsp
• Limes – 4 large limes quartered.
Preparation:
• Heat saute pan over medium heat.
• Add 3 Tbsp butter and melt.
• Add fresh diced fish to pan in 2 -3 batches for uniform cooking.
• Season the fish in the pan with salt & pepper and Agave’s Signature Herb & Signature Chile Rub.
• When the fish is 90% cooked squeeze the 4 quartered limes into the pan.
• Continue cooking until done. set aside.
Jalapeno Tartar Sauce Ingredients & Preparation
• Mayonnaise – 2 cups
• Sweet pickle relish – 3 Tbsp
• Yellow onion – 1 Tbsp minced
• Pickled jalapenos – 2 Tbsp chopped
• Pickled jalapeno vinegar from pickling (sub apple cider if needed) – 2 Tbsp
Preparation:
• Mix all ingredients together in a bowl.
Chipotle Aioli Ingredients & Preparation
• Mayonnaise – 1 cup
• Sour Cream – 1 cup
• Salt – 1 Tbsp
• Pepper – 1 tsp
• Honey – 2 Tbsp
• Chipotle in Adobo Sauce – ½ cup fine chopped
Preparation
• Mix all ingredients together in a bowl.
Napa Cabbage & Carrots Ingredients & Preparation
• Napa cabbage – ½ shredded
• Carrots – 2 large shredded
Preparation:
• Mix all ingredients together in a bowl.
Pico de gallo Ingredients & Preparation
• Tomato – 2 large diced
• Yellow Onion – 1 medium diced
• Jalapeno – 1 diced
• Cilantro – ½ bunch chopped
• Salt – 1 Tbsp
• Pepper – 1 tsp
• Lime Juice – 2 Tbsp
Preparation:
• Mix all ingredients together in a bowl.
Building your Fish Tacos!
1. Heat your flour tortillas in the oven or stove top.
2. Add jalapeno tartar sauce to the middle of a tortilla
3. Put cooked fish on top of tartar sauce
4. Cover fish with Napa cabbage/carrots mixture
5. Add 1 – 2 Tbsp of Pico de gallo over cabbage
6. Drizzle chipotle aioli over pico de gallo
7. Roll into a taco & slice into desired pieces
8. Serve with a smile!
Brian McKnight on Good Day Atlanta: For more information on Brian McKnight or his shows at Atlanta City Winery click here. For more on his single, "When I'm Gone," click here.
Lure Restaurant Creole BBQ shrimp: Excutive chef Eric Roberts stops by Good Day Atlanta with a delicious seafood recipe for viewers to try at home. See the BBQ shrimp recipe below. For more on Lure click here.
BBQ Shrimp stock
3# whole head on shrimp
4 large carrots (rough cut)
4 large yellow onions (rough cut)
2 heads of celery (rough cut)
2 bunches of thyme
6 bay leaves
1 chef spoon tomato paste
1 gallon of beer
3 gallons of water
In a large pot add oil and sauté the shrimp. Once they have a nice color on them add your veg and continue to cook till veg develops some nice color. Add the aromatics and tomato paste and cook longer. Deglaze the pot with the beer and cook of the alcohol. Add the water and then bring all to a boil. Blend in the vita mix till it is smooth. Do Not Strain!
BBQ shrimp butter
2 # butter
2 tbsp + 2 tsp Cayenne
2 tbsp + 2 tsp fresh ground Black pepper
1 tbsp + 1 tsp Salt
1 tbsp + 1 tsp Crushed red pepper flakes
1 tbsp + 1 tsp Fresh thyme minced
1 tbsp + 1 tsp Fresh rosemary minced
1 tsp Dried oregano
4 tbsp Minced garlic
2 tbsp + 2 tsp Worcestershire sauce
Temp. butter out to room temp and then combine all ingredients and mix well till incorporated.
Creole BBQ Shrimp Recipe
Ingredients:
10 large shrimp (preferably U15)
8 ounces of BBQ shrimp stock
2 table spoons of BBQ shrimp butter
1 teaspoon of freshly minced herbs
1 Lemon cheek
3 pieces of buttered and grilled French baguette
Salt as needed
Canola oil as needed
Directions:
1. Layout the 10 shrimp and lightly season with salt. Turn on a sauté pan to get hot, and add oil to coat.
2. Once the pan is hot, add the shrimp and sear on both sides. Cook the shrimp to a medium temperature, and then add the BBQ shrimp stock to deglaze.
3. After 30 seconds, mound the shrimp and stock with the BBQ shrimp butter. Once the butter is fully incorporated add the fresh herbs and adjust the seasoning. The Shrimp butter does have a good bit of seasoning in it so adjust lightly to your preferred taste.
4. Serve immediately with buttered and grilled bread and a fresh slice of lemon.