Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Fish Tacos

In the Kitchen: Fish Tacos


SOME ALSO INCLUDE PULL-OUT SLEEPERS IN THE LIVING ROOM AREA. Michaela: THIS MORNING IN THE RHODE SHOW KITCHEN, OWNER CRAIG HERE FROM THE BREACHWAY GRILL. MAKING ONE OF MY FAVORITE THINGS — FISH TACOS. PERFECT FOR THIS TIME OF YEAR. AND YOUR PLACE IS GREAT FOR THIS TIME OF YEAR, TOO. IT IS. WE’RE HEADING INTO OUR SEASON NOW. Michaela: AND YOU SAID SOME PATIO AREAS ARE ON THE WAY. YEP. SO, WE’LL GET SOME OUTDOOR GOOD WEATHER AND BE GOOD TO GO. Michaela: ESPECIALLY FOR THIS WEEKEND. IT IS ALL ABOUT TACOS THIS WEEKEND WITH CINCO DE MAYO. TAKE US THROUGH THE INAGREE YENLZES. SOME GLUTEN-FREE TORTILLAS, SOME ATLANTIC COD, SOME WHITE CABBAGE, SOME PICO de GALLO AND MANGO SALSA AND FRESH AVACADO. Michaela: YUM. I LIKE ANYTHING PICKLED. PICKLED ONIONS, PICKLES AND PICKLED CABBAGE, TOO. AND WHAT IS YOUR DRESSING? SOUR CREAM, CILANTRO AND HALL PINA. Michaela: MM! GREAT, FRESHS INGREDIENTS. A NICE CRUNCH TO IT AS WELL. IS THE FISH FRIED OR PAN SEARED? PAN SEARED. HEALTHIER. Will: AND WE ARE BACK IN THE RHODE SHOW KITCHEN. YOU CAN HEAR THAT SIZZLE. THAT IS FROM THE FISH TACOS THAT WE’RE MAKING THIS MORNING. THE BREACHWAY GRILL IS THE RESTAURANT. TODAY T OWNER CRAIG IS HERE WITH US. AND YOU HAVE THE FISH IN THE PAN. YOU HAVE SOME SPICE ON THERE. YEAH. OK. JUST A LITTLE HINT OF THAT TO KEEP IT GOING. AND THE FISH, WE’LL SEASON BOTH SIDES. Will: AND THAT IS ONE OF THOSE THINGS YOU CAN USE FOR EVERYTHING. PRETTY UNIVERSAL. A LITTLE NARRAGANSETT BEER IN THERE AND STEAM THE FISH A LITTLE BIT. A LITTLE BIT MORE FLAVOR. Will: ABSOLUTELY. ALL WORKS. THIS IS A VERY FLAKEY FISH. I USE THIS FOR FISH TACOS A LOT. HOW LONG%BACKER HOW LONG SHOULD IT COOK? UNTIL TRANSLUCENT AND THEN IT’S DONE. IT WILL PRETTY MUCH START TO BREAK UP AND YOU WANT IT TO BREAK UP ON THE TACO BECAUSE THAT WAY YOU DON’T HAVES A BIG PIECE OF FISH. WE’LL BREAK IT UP BEFORE WE GO ALONG. Will: AND NOW IT IS SOMEWHAT FALLING APART IN THE PAN AS WELL. ABSOLUTELY. IT’S VERY EASY TO COOK. NO FEAR. YOU CAN’T OVERCOOK IT. TAKE IT OFF WELL BEFORE THAT. Will: I’VE EVEN HEARD EVEN IF YOU ARE A SEAFOOD LOVER, YOU KNOW THE STORY, THIS IS GREAT. THIS IS KIND OF AN EASY WAY TO BE INTRODUCED TO IT OR GIVING IT A TRY. ABSOLUTELY. IT IS A MILD FISH. THERE IS NO FISHY TASTE TO IT. WHEN YOU ADD OUR OTHER INGREDIENTS AND THAT FRESH, BOLD FLAVOR. SO IT IS REALLY AN EASY WAY TO EAT FISH. Will: SOME OF THE OTHER THINGS YOU HAVE HERE, YOU HAVE SOME AVACADOS ON THE PLATE THAT ARE READY. WE’LL PUT THAT TOGETHER. AND SOME OTHER REALLY — THIS YEAR IS DELICIOUS. THAT IS MANGO SALSA THAT I MAKE. WE OFFER USUALLY WITH A CHOICE OF PICO AND WE’LL DO SOME — A LOT OF OUR CLIENTS LIKE BOTH. AND WE HAVE THE FLAMINGO SLAW WHICH WE MADE ACCIDENT TALLY A FEW YEARS AGO. AND WE MARINADED IT WITH PINOT AND IT BECAME A NICE DUSTING FOR OUR FISH TACOS. Will: AND WE ALTHOUGH COCK BAN AND TALK ABOUT THE BREACHWAY GRILL, TOO. HEAD ON OVER — FLY ON OVER TO rhodeshow.com. FLY ON OVER. Will: BACK IN THE RHODE SHOW KITCHEN, OWNER CRAIG MORRIS HERE FROM THE BREACHWAY GRILL. MAKING FISH TACO TODAY. THANK YOU FOR BEING HERE. AND TELL US WHAT YOU’VE BEEN DOING. WE PUT A LITTLE BIT OF FRESH ATLANTIC COD IN THE PAN. WE SEASON IT WITH OLD BAY. WE COOKED IT THROUGH. PUT SOME NARRAGANSETT FRESH CATCH BEER IN THERE AND A STEAM EFFECT. AND WE PUT ON OUR CORN TORTILLAS AND GETTING WARMED UP AND WE’LL START THE ASSEMBLY PROCESS. Michaela: IT SOUNDS SO SIMPLE. JUST WARMING UP THE TORTILLAS BUT THAT MAKES THEM MORE PLIABLE. AND IT BRINGS OUT A LITTLE BIT OF FLAKE, TOO. PUT THE WHITE CABBAGE ON THE BOTTOM TO START. JUST SHREDDED WHITE CABBAGE. SOME FRESH AVACADO ON THERE. OK. AND WE’LL ADD OUR FISH. Will: THIS IS SOMETHING WHERE YOU DON’T FEEL LIKE COOKING A MEAL. THIS IS EASY. FILLING BUT NOT SUPER HEAVY. EXACTLY. OOPS, SORRY. FLAMINGO SLAW, WHICH GIVES IT A BEAUTIFUL COLOR. Michaela: IT DOES. IT MAKES THAT COLOR POP. AND WE’LL USE TODAY BOTH OF OUR PICO de GALLO AND SOME MANGO SALSA THAT WE MADE. Michaela: AND TALK ABOUT TACOS. BIG WEEKEND FOR TACOS. CINCO DE MAYO, WHAT ARE YOU DOING? WE’RE CELEBRATING OUR SEVENTH ANNIVERSARY. IT’S OUR ANNIVERSARY, CINCO de MAYO AND THE KENTUCKY DERBY. WE’RE HAVING MARGARITAS AND MINT JULEPS AND A BIG PARTY. Michaela: I WOULD SAY SO. WE’RE RIGHT DOWN THE ROAD FROM THE BREACHWAY. HENCE THE NAME. Michaela: AND A BEAUTIFUL MENU THAT SHOWS IT OFF WELL. THIS IS OUR SOUR CREAM, CILANTRO AND A LITTLE JALAPENO. NOT TOO SPICY. PUT A LITTLE ON TOP. Michaela: IT IS NICE TO HAVE THE KICK ON TOP. THE SWEETNESS ON THERE. AND IN THE RESTAURANT WE SERVE WITH A SIDE OF RICE AND WHITE BEANS. WE WANT THIS TO SHOW UP. AND LOOK AT THE COLOR. IT IS SO VIBRANT. Will: IT IS. IF IT WERE SMELL-O-VISION — IT’S REALLY NICE TO KNOW THAT IT BRINGS IT TOGETHER AND IT IS REALLY A LIGHT, FRESH DISH. IT’S ONE OF OUR MOST POPULAR DISHES ON THE MENU. Will: LOOK AT THAT. Michaela: I KNOW YOU WERE EYEING THIS ONE. Will: IT LOOKS GREAT. Michaela: TELL US ABOUT THIS. THIS IS MADE BY MY ASSISTANT CHEF ZACHARY. HIS GRANDMOTHER MAKES THIS FOR US EVERY DAY AND SHE COMES IN AND MAKES IT IN THE KITCHEN AND IT IS FRESH. I DON’T THINK YOU’VE EVER HAD A CAKE THAT MOIST. THERE’S ONE INGREDIENT THAT WE WILL [INAUDIBLE]. Michaela: OOOH! SHE ASKED ME TO BUY A BOTTLE OF RUM SO SHE WON’T NEED THE OTHERS AND SHE MAKES A DELICIOUS CHOCOLATE CAKE. [LAUGHTER] Michaela: HEY, THAT’S NICE! YOUR MENU IS NICE. I WAS NOTICING PIZZAS AND SOUPS AND SOME — IT REALLY IS A VARIETY. EVERYTHING FROM FRESH SEAFOOD OBVIOUSLY, WE’RE RIGHT DOWN THE ROAD FROM THE OCEAN. AND WE HAVE STEAKS. AND UNTIL MEMORIAL DAY, WE CAN GET THEM HALF PRICE EVERY MONDAY. DINE-IN OR CARRY-OUT. AND TUESDAY NIGHT DINNER FOR TWO AND BOTTLE OF WINE FOR $50. Will: $50? DESSERT, COCONUT CAKE AND BOTTLE OF WINE. Will: THAT IS A GREAT DEAL. Michaela: WHAT NIGHT? TUESDAYS. Michaela: OK! TUESDAYS THE. THESE ARE GREAT SPECIALS

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