Yesterday, we went deep sea fishing about 4 hours off the coast of Galveston in international waters somewhere.
At concerts they do not allow photography and glass bottles, on the boat they didn’t allow bananas or GPS. So locating myself was nearly impossible.
So off we went, 4 hours out into the deep blue sea as the sun rose behind us.
After 4 hours of fishing . . . we caught a whopping 3 fish. Nothing to brag about considering others on the boat were going home with 14 assorted fish.
And you see that Amberjack? I pulled that 20 lbs sucker onto the boat, only to find out that 3 lines had been crossed and my hook was not the one in his mouth!
But either way, we went home with 2 Vermillion Snapper and a Spadefish.
When we got home that night we were so exhausted we could barely move and after 16 hours of being away someone else was incredibly excited to see us as well, or perhaps he understood our exhaustion. Pretty convincing given the possum pillow and the pheasant in the bed.
Today, after a relaxing day in the perfect September weather.
We decided to turn our fresh catches into fish tacos.
Having tacos on the weekends seem to be becoming a habit for us. Mainly, we weren’t sure what our fresh fish would taste like (people insisted our Spadefish was trash) and I figured turning them into fish tacos was a safe bet.
My bet was spot on and because of this I have to share the recipes.
Chimichurri Fish Tacos with Mango Salsa
- 2 cups flat leaf parsley
- 5 cloves garlic, minced
- 3/4 tsp cumin
- 1/4 tsp ground red pepper
- 1 T lime juice
- 2 tsp agave nectar
- 1/3 cup olive oil
- 2 T fresh oregano
Place first 5 ingredients in a food processor. Process until finely chopped. Slowly pour oil through food chute. Process until smooth. Place in refrigerator until needed.
- 1 large mango
- 1/2 cup cucumber, diced
- 1/3 cup onion, chopped
- 1/3 cup cilantro, chopped
- 1 T jalapeno, chopped
- 1 T lime juice
Combine the mango, cucumber, jalapeno , onion, lime juice, and cilantro and mix well. Place in refrigerator until needed.
Vermillion Snapper and Spadefish
- 8 oz snapper
- 6 oz spadefish
- 1 cup Italian dressing
- salt and pepper
Place fish in a glass dish with Italian dressing. Cover and place in refrigerator to marinate over night.
Making the Tacos:
- Coat frying pan with cooking spray. Place fish in the pan and sprinkle salt and pepper. Cook on each side for approximately 2 minutes.
- Heat corn tortillas as directed on package.
- Spread 1 T of chimichurri sauce on each tortilla. Place fish and top with mango salsa.
This is one of the easiest recipes to make, but that doesn’t take away from how tasty they are! Quite honestly, this recipe would be great with any white flaky fish. So, don’t think you can only make it if you head out on a 12 hour deep sea fishing trip. We worked hard for our dinner, but yours is as easy as a trip to Whole Foods!