Tag Archives: tacos

Beer Poached Fish Tacos | The Sportsman’s Table

Downtown Southern Funk

Beer-Poached Wreckfish Tacos with Peach Salsa

  • 8 ounces Wreckfish (sourced from Murrells Inlet Seafood via Maypop Farm in Darlington, SC)
  • 2 cups Paris Island Romaine, shredded (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Tomato (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Onion (sourced from Ellerbe Vegetable Farm in Timmonsville, SC)
  • 2 each Peaches (sourced from Santee via Ellerbe Vegetable Farm in Timmonsville, SC)
  • 1 each Kaffir Lime Leaf (sourced from McKenzie Farm in Scranton, SC)
  • 2 cups Pixel IPA (sourced from Seminar Brewery in Florence, SC) or use your favorite beer
  • 4 each 6” tortillas
  • Salt and Pepper to taste
  1. Make the Peach Salsa – finely dice the peaches, 1⁄2 of the tomato, 1⁄2 of the onion and the jalapeno pepper. Combine in a bowl with the lime leaf, salt and pepper. Cover and refrigerate overnight.
  2. Dice the remaining half tomato and half onion.
  3. Cut the Wreckfish into thin strips, approximately 1 ounce each.
  4. Place the beer and fish into a pot and bring to a boil. Once the mix is boiling, remove from the heat and let sit for 1 minute. Lay out the tortillas. Top each one with 2 strips of the fish, 1⁄2 cup lettuce, a few diced tomatoes and onions and some peach salsa. Enjoy!
  5. Optional sauce topping – combine 1⁄4 cup Mayonnaise with 1 Tbsp Sriracha sauce and spoon some on top of the tacos

Catfish Tacos | The Sportsman’s Table

Jermaine Alston of Deck 383 is showing off a Purr-fect dish, Catfish Tacos!

Blackened Fish Tacos Recipe

Chef Jermaine Alston, Deck 383

Ingredients:

  • 6 oz. catfish (3 pieces)
  • 3 Flour tortillas
  • 2 oz. blackening seasoning
  • 6 oz. Asian slaw ( 2 oz. per taco)
  • 3 oz. Pico de Gallo ( 1 oz. per taco)
  • 3 oz. purple cabbage ( 1 oz. per taco)
  • Cilantro Lime Aioli
  • ¼ cup oil

Asian Slaw Ingredients:                                            

  • Cabbage
  • Red onion
  • Green Onion:
  • Shredded carrots
  • Roasted red peppers
  • Sesame oil
  • Red Wine vinegar
  • Sugar
  • Black sesame seeds
  • Salt and Pepper

Pico Ingredients:

  • Diced tomatoes
  • Red onion
  • Minced garlic
  • Cilantro
  • Green onions
  • Diced jalapeños
  • Lime juice
  • Salt and Pepper

Cilantro Lime Aioli Ingredients:

  • Mayonnaise
  • Lime juice
  • Cilantro
  • Salt and pepper

Directions:  Coat catfish with blackening seasoning.  Heat oil in frying pan.  When oil is hot enough, add blackened catfish to the pan.  Flip catfish and put in oven, on 350 degrees, for about 3-5 minutes.  While catfish is cooking, warm tortillas in the oven for about 2 minutes.  Bring catfish and tortillas out of the oven and plate fish onto tortillas.  Top with slaw, pico, purple cabbage and, finally, the cilantro lime aioli.