Claire Corlett

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

In the Kitchen: Grilled Fish Tacos


AND OPERATION STAND DOWN RHODE ISLAND, HEAD TO THE RHODESHOW.COM. THIS DISH SCREAMS SUMMERTIME. WHAT ARE WE MAKING? GRILLED FISHED TACOS AND SWEET POTATO SALSA. WE HAVE A FRESH COD FISH THAT WE GET LOCALLY FROM TONY’S SEAFOOD. WE HAVE A — VERY IMPORTANT TO GET THAT FRESH FISH. WE HAVE SOME LIME A CHIPOTLE CRENNA. THAT LIKE A MAYO? YEAH. AND THEN I ADD A LITTLE BIT OF LIME. AND THEN SOME CABBAGE HERE. SOMETHING IS SMELLING SO FRAY GRANT RIGHT NOW. I DON’T KNOW IF IT IS THE JALAPENOS THAT YOU CHOPPED OR TUN I — OR THE ONION OR THE WHOLE COMBINATION OF THINGS. WHAT SEASONINGS ARE WE GOING TO USE? A LOT OF GARLIC AND PAPRIKA AND A LITTLE CAYENNE. YEP. SO, THAT WAS GOING TO SEASON OUR FRESH FISH WITH. THAT’S NICE. IT WILL GIVE IT A BIG KICK. TACOS. YOU BROUGHT JUST THE RIGHT THING THAT WE NEED. YOU KNOW WHAT? YOU DON’T NEED TO STICK WITH THE WINTER MEALS. MAKE FISH TACOS AND PUT YOUR MIND IN A TOTALLY DIFFERENT America runs on Dunkin’. Will: OK. DON’T GO CRAZY BECAUSE I’VE VENTURED INTO HAVING FISH TACOS BECAUSE THIS IS COD. I’VE PUT SOME HOT SAUCE ON IT. BUT IT’S GOOD. IT’S MILD ENOUGH THAT IF YOU DON’T LIKE SEAFOOD, YOU CAN — Will: SOUNDS GOOD TO ME. WHAT DO YOU WANT TO DO? RIGHT NOW WE’RE JUST GOING TO MAKE UP OUR SWEET POTATO AND SALSA. I HAVE ROASTED SWEET POE — POTATOES PREVIOUSLY SO THEY TAKE A LITTLE WHILE. A LIGHT SAUÉ ON THE REST OF THE VEGGIES AND THEN COMBINE THEM TOGETHER AND THIS WILL BE THE TOPPING FOR OUR TACOS. Will: THESE ARE SWEET POTATOES AND YOU CUBED THEM UP SO THAT PROBABLY HELPS COOKING THEM A LITTLE QUICKER. CORRECT. I PEELED AND CUBED THEM YESTERDAY. Will: YOU WERE DOING YOUR HOMEWORK. EXACTLY. ROASTED THEM OFF IN THE OVEN 10 TO 15 MINUTES. WHAT WE’LL DO HERE IS JUST, YOU KNOW, SAUÉ THESE VEGGIES A LITTLE BIT. THEY DO TAKE ABOUT FOUR TO FIVE MINUTES. Will: LOOKS SO GOOD. IT REALLY DOES. IT LOOKS GOOD, SMELLS GOOD WITH ALL THOSE COLORS. Will: PUT THAT IN. I LOVE SWEET POTATOES. STIR THAT UP. AND ADD A LITTLE BIT OF SALT AND PEPPER TO FINISH IT. AND THEN JUST A LITTLE BIT OF LIME JUICE. JUST TO GIVE IT A LITTLE BIT OF ACID. AND THEN THAT IS GOING TO BE OUR SALSA. Will: AND SOMETIMES, A LOT OF TIMES WHEN YOU LET THIS EVEN SIT, IT TASTES EVEN BETTER, RIGHT? ABSOLUTELY. I LOVE TO SEVEN IT AT ROOM TEMPERATURE. HOT OR COLD IS GREAT. Will: ALL RIGHT. Will: WE’RE BACK IN THE KITCHEN. FISH TACOS IS ON THE MENU. THAT’S WHAT THAT SIZZLE IS RIGHT NOW. Michaela: I LOVE FISH TACOS. YOU CAN ADD SALSA AND. TOPPINGS, WHATEVER YOU LIKE. Will: WHAT DO YOU HAVE ON THIS GRILL? I PUT OLIVE OIL AND BLACKENING SEASONING ON THERE. AND I CAN ACTUALLY SHOW YOU. A LITTLE BIT OF OLIVE OIL. AND THEN RUB IT AROUND WITH A LITTLE BLACKENING SEASONING. LIGHTLY COAT IT. AND THEN RIGHT IN THE PAN. Will: LET IT SIZZLE FOR A LITTLE WHILE AND GOOD TO GO. MAYBE WE WANT TO ASSEMBLE SOME TACOS. LET’S DO THIS ONE, YEAH. Michaela: GET THAT RAW FISH OUT OF THERE. WE’LL GRAB A TORTILLA AND THESE ARE FLOUR TORTILLAS. Will: DO YOU USUALLY PUT THEM ON THE GRILL FIRST? I DO. WARM IT UP A LITTLE BIT. Michaela: I LOVE IT. EVEN AS SHE’S MOVING THAT FISH, IT SO FLAKEY. THAT IS A GREAT SIGN. EXACTLY. IT’S REALLY NICE. [SIZZLING] Michaela: KIND OF LIKE HAVING THE GRILL MARKS ARE DELICIOUS ON THE FLOUR TORTILLA, BUT IT IS TO HELP IT FOLD WITHOUT BREAKING, RIGHT? ABSOLUTELY. NOW WE’LL TOP IT WITH A LITTLE BIT OF CABBAGE. Michaela: WHEN YOU ORDER THIS AT THE RESTAURANT, HOW MANY DO YOU GET? TWO TACOS WITH CHIPS AND SALSA. WE MAKE HOME-MADE CHIPS AND HOME-MADE SALSA. Will: THEY LOOK SO GOOD. WE USE WHITE CORN TORTILLAS AND CROWN THAT WITH THE CHIPOTLE AND THEN JUST A LITTLE BIT OF OUR BLACK BEAN SALSA. Will: PUT THIS ON HERE, TOO. Michaela: I WOULD EAT THIS JUST LIKE THAT. CHICKEN TACOS. EVEN IF YOU MADE A PIECE OF CHICKEN OR FISH AT HOME. IT’S GREAT. Michaela: I’M JUST GOING TO TAKE A KHIM AND DIP IT INTO THAT AS A CHUNKY, HARDY SALSA. IT’S SO GOOD. Will: THERE YOU GO. THIS IS IT. DON’T BE OFFENDED WHEN I SAY THIS TO YOU. BUT I HAVE MY — HANG ON. GET IT IN MY BACK POCKET. I CARRY A LITTLE FRANK’S HOT SAUCE WITH ME. I’LL PUT A LITTLE FRANK’S HOT SAUCE ON IT. HOWEVER YOU LIKE IT. HE DOESN’T EAT SEAFOOD. THAT’S WHAT I’VE BEEN TOLD. Michaela: YOU WANT TO SOAK NIT THAT WHOLE — Will: YOU MAY WANT TO ZOOM IT IN FIRST. THIS MAY BE LIKE BREAKING RHODE SHOW NEWS. THERE WE GO. Michaela: OH, MY GOODNESS. [LAUGHTER] I DON’T EVEN KNOW YOU ANYMORE. Will: IT’S GOOD. IT’S REALLY GOOD! Michaela: I’M SO PROUD. YOU HAVE TO COME TO THE RESTAURANT AND TRY SOME MORE. Michaela: I’M SO PROUD. THAT IS A HUGE FEAT! CONGRATULATIONS. Will: EVERYBODY’S GETTING VERY EMOTIONAL HERE. [LAUGHTER] Michaela: I’M GOING TO GIVE THIS A TRY, TOO. Will: TALK ABOUT THE RESTAURANT. OBVIOUSLY TODAY IT IS SNOWING OUTSIDE. DOESN’T MEAN YOU CAN’T HAVE A GREAT MEAL. MAYBE NOT TODAY. BUT TOMORROW. WE’RE OPEN TUESDAY THROUGH SATURDAY. 11:30 UNTIL 9:00 OR 9:30. DEPENDING ON THE DAY. WE ACTUALLY JUST OPENED UP A NEW BAR, WHICH IS A NICE WAITING AREA, STAND-UP BAR. OPEN FRIDAY NIGHT, SATURDAY NIGHT AND ACTUALLY DURING THE DAY ON SATURDAY AS WELL. AND, YEAH, YOU KNOW, COME DOWN AND HAVE SOME TACOS. Will: SPRING IS COMING. WE HAVE DIFFERENT TACO ITEMS AND BURGERS AND SANDWICHES. Michaela: I WOULD ORDER THE CHIPS, TOO. YOU’RE GOING TO TOWN ON EVERYTHING IN HERE! Will: THIS IS A VERY BIG DAY. Michaela: YOU’RE GOING TO WANT THAT RECIPE AGAIN, MEGHAN. THANK YOU.

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