Judges Choice Winner: Fish Tacos

Paired with: Ecco Domani Pinot Grigio

Chris Miracolo Executive Chef at S3 Restaurant

Honey Cider Colesaw

  • 1lb Savoy Cabbage, sliced 1/8” with core removed
  • 1 jalapeño pepper seeded
  • 3 fl oz cider vinegar
  • 1/2 teaspoon Whole Coriander Seed toasted, ground
  • 1 cup mayonnaise
  • 1 tablespoon kosher salt
  • 2 teaspoon granulated sugar
  • 3 tablespoons Honey

Procedure

  • Place jalapenos, vinegar and toasted ground coriander in a blender and blend until smooth.
  • Add to remaining ingredients and mix until well incorporated. Let sit in refrigerator for 30 minutes.

Avocado- Pepper Salsa

  • 5 drained and patted dry Piquillo Peppers canned
  • 2 Scallions 1/4" crosscut
  • 1 avocado 1/4" dice
  • 3/4 cup Italian Parsley leaves chopped
  • 1/4 cup fresh cilantro chopped
  • 1/2 teaspoon dried oregano
  • 4 oz peeled shallots minced
  • 1 oz Garlic minced
  • 2 Fresno Pepper blistered & diced
  • 1 cup extra virgin olive oil
  • 1 teapoon Adobo from Chipotle Can
  • 1 Canned Chipotle seeded & minced
  • 2 tablespoons Kosher Salt
  • 1 cup sherry vinegar

Procedure

  • Spray piquillos with oil and char on both sides over grill.
  • Remove and allow to cool. Dice Pepper 1/4″.
  • Mix with remaining ingredients except avocado and let sit for 30 minutes.
  • Fold in diced avocado right before serving.

Tacos

  • 24 2 oz Strips Lion Fish Filet
  • Canola Oil (In Spray Bottle)
  • Salt & Pepper
  • 24 7” White Corn Tortillas
  • Honey Cider Cole Slaw (recipe above)
  • Avocado-Pepper Salsa (recipe above)
  • 1/2 cup cilantro leaves

Procedure

  • Preheat grill to medium setting. Preheat oven to 300°F.
  • Lay tortilla flat onto a baking pan. Place in oven and IMMEADIATELY turn oven off. This will warm your tortilla and make them malleable.
  • Spray fish with canola oil and season to taste with salt & pepper.
  • Brush grill with canola oil to prevent sticking.
  • Place fish filets on grill, cook on each side for 60-90 seconds. Remove from grill and place in center of each tortilla. Spread 1 tablespoon salsa over fish on each tortilla and cover with ¼ cup coleslaw and 3 cilantro leaves each.

Serve and enjoy.

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Johnny Williams
Executive Director
Phone: 305-748-6107
Email: jwilliams@gridirongrilloff.com

Tasha Yohan
Account Executive
Phone: 954-446-0815
Email: tasha@goodmanpr.com

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