A soft and flaky fish fillet that makes the perfect taco.
Like some other anglers hitting the bottom grounds, I’ve been catching a lot of ling at the wreck sites lately. The fish has a nice taste but as you know, it’s very soft and delicate and falls apart easily when cooking. This gave me an idea of what the flaky white meant is excellent for – tacos!
Whether you’re locked on the wrecks off the Jersey Shore, honed in on Long Island reefs or making the run from Rhode Island to the pieces south of Block, you could potentially end of with some of these wreck dwellers in your cooler by the end of the trip and this quick and easy recipe will apply to you.
Ingredients
– Salt & pepper to taste
– 1 lemon
– 1 tablespoon of butter
– 1/4 cup of yellow onion
– 2 ling fillets (or another flaky white fish)
– 1 green pepper
– 1 shredded carrot
– 1/4 cup of diced tomato
– 1/4 cup of shredded cheddar cheese
– 3 tortillas
Instructions
Step1
Salt & Pepper fillets to taste and squeeze a little lemon on the fish. You can also use lime of you prefer.
Step 2
Melt butter in a frying pan and then sauté the onions until they turn translucent.
Step 3
Add the fillets to the pan and cook until the fish is easy to break apart. Adding butter if necessary to firm the fish up a bit.
Step 4
Warm up some tortillas and then pair the cooked ling with vegetables and shredded cheese. You can also substitute some of the vegetable for ones you might prefer, but I found that these go well with the recipe.
Step 5
These tacos go well with either a chipotle mayo or if you prefer something on the hotter side, a wasabi mayo mix.
