Claire Corlett

Fish Food, Fish Tanks, and More
In the Kitchen: Montego’s Fish Tacos

In the Kitchen: Montego’s Fish Tacos


UNION, OF COURSE, WE’LL TAPPED OUT HOW THAT PLAYS OUT HERE SOON. HOW IT ALL PLAYS OUT IN THE KITCHEN. WELL, LET’S FIEND OUT WITH CHER IN. IT IS GOING TO BE GOOD. THANK YOU SO MUCH, MATT. WE HAVE MARC AND PRN DONE HERE WITH US. THEY ARE FROM CARIBBEAN CALF PAY. IF YOU HAVEN’T BEEN, IT SOMETHING YOU HAVE TO CHECK OUT. YOU GUYS ARE PRETTY NEW. BRAND-NEW. THE MONTHS OLD. THREE MONTHS. THAT IS ALL. NEW. YOU ARE OVER NEAR PROVIDENCE HOSPITAL IN MOW BALE OFF AIRPORT BOULEVARD. RIGHT. WE ARE NEXT TO THE ARMY AVIATION CREDIT UNION THE PARK LOT OF PROVE DEPS. WHAT SETS YOUR RESTAURANT APART FROM EVERYBODY ELSE? WELL, WE ARE A CARIBBEAN-IN SPIRED RESTAURANT WHICH IS AMERICAN FOOD WITH A RUB PEIAN FLAIR. IT HAS TASTE OF CARIBBEAN WITH EVERYTHING MADE FRESH. YEAH. A LITTLE BIT OF EGG. I MEAN, THERE IS BARBECUE. THERE IS PIZZA. THERE ARE BURGERS. THERE IS CHICKEN. IT IS ACCRUES THE BOARD. WHATEVER YOU WANT. WE WANT TO COVER KIT ALL. VERY COOL. YOU HAVE LIVE MUSIC. EVERY FRIDAY AND SATURDAY NIGHT. WE GOT A PATIO OUTSIDE. WE GOOD A COLD FRONT COMING THROUGH, SO NICE WEATHER FOR EVERYBODY TO COME OUT TO SEE IT AND HAVE A COUPLE OF DRINKS TO GET SOMETHING TO EAT. VERY NICE. YOU WILL SHOW HOW TO MAKE SOMETHING ON THE MENU. ABSOLUTELY. FISH TACOS. FISH TACOS. THEY ARE GOOD. YES. TELL US THE INGREDIENTS THAT WOMEN’S NEED IF WE WANT TO MAKE AT HOME. IT IS SIMPLE. YOU NEED SIMPLE SMALL THINGS. PINEAPPLE. WE MAKE A NICE SLAW. WE’LL SHOW YOU A RECIPE OF THAT. THEN WE DO A CILANTRO SALAD, WE START WITH THE WHITE FISH AND WE’LL BLACK IN IT AND THROW IT TOGETHER. SOUNDS GOOD. DO YOU WANT TO SHOW US HOW TO MACK THE SLAW. LET’S DO IT. LET’S START OUT WITH THE SLAW THEN WE ADD THE MAYONNAISE. ALL RIGHT. EASY ENOUGH. ABSOLUTELY. CARROTS. PINEAPPLE. OKAY. SALT. PEPPER. SUGAR. SUGAR? YEAH. SWEET IN IT UP. ALL RIGHT. THIS IS THE EASY PART. SHAKE IT. JUST SHAKE IT UP. HE KAY. YOU REMEMBER McDONALD’S USED HAVE THE SALAD IN A CUP. OH, YEAH. THAT IS EASY. WE CAN DO THAT. THAT IS ALL THERE IS TO IT. THAT IS ALL THERE IS TO IT. YOU KIND OF TASTE IT TO MAKE SURE IT IS FAIR. SOUNDS REALLY AUTOS SY. CAP GET THIS RECIPE WHEN YOU LOG ON TO THE WEB SITE “STUDIO 10” TAB. YOU CAN FIND OUT A LITTLE BIT MORE ABOUT MONTE GE’S WHEN WE COME BACK YOU WANT WE’LL SEE YOU SUNDAY. THANK YOU. ALL RIGHT. WE’RE IN THE KITCHEN WITH MARK FROM MONTE GE’S CARIBBEAN CAFE AND BAR. IF THE FOLKS ARE JUST JOINING US. TELL THEM WHAT WE HAVE DONE SO FAR IN THE KITCHEN, MARK? SO FAR WE MADE THE PINEAPPLE SLAW. NEXT WE’LL MACK THE CILANTRO SOUR CREME AND WE’LL START WITH THE TACO SHELLS. GET THEM FLIED UP. Y SOUNDS GOOD. WHAT WE NEED TO GET STARTED INTO ALL RIGHT. WE START OUT WITH THE SOUR CREAM. THEN WE’LL ADD SOME CILANTRO. ALL RIGHT. THEN WE’LL GO WITH FRESH LIME. THAT JUST HELPS YOU SQUEEZE THE LIME JUICE BET ARE BYING THAT IS SPOON. THAT IS A GOOD TIP. YEAH. ABSOLUTELY. BARRENTINE SQUEEZES WITH IT THE BARE HANDS BECAUSE HE IS SUPER MUSCULAR. A LITTLE SALT AND A LITTLE PEPPER. WE JUST MIX IT UP. THERE IT IS. WHILE YOU ARE DOING THAT. TELL THE FOLKS MORE ABOUT YOUR RESTAURANT. YOU GUYS ARE PRETTY M NEW. PEOPLE WANT TO HEAR ABOUT IT. OH, ABSOLUTELY. HONESTLY, I IS JUST A FUN FLIES WORK, A FUN PLACE TO BE. I MEAN THEY GOT 24 BEERS ON TAP. THE FOOD IS AWESOME. A LOT OF PEOPLE ARE REPEAT CUSTOMERS. TRY GO OUT AND TALK TO ALL THE TABLES I CAN WHEN I CAN TO SEE AND GET THE FEEDBACK ON THE FOOD. NOBODY REALLY TELLS ME ANYTHING BAD. THAT IS A GOOD SIGN. THE FIRST SEGMENT WE TACKED ABOUT CARIBBEAN-INSPIRED FOOD. ALL FRESH. WHAT ARE THE OTHER THINGS WE CAN FINNED ON THE MACHINE IEW? ON THE MENU? WE GOT A LOADED POTATO THAT IS GOING TO BE ON THE NEW MENU COMING OUT. IT IS BARBECUE PORK OR CHICKEN. A BAKED POTATO WITH SOUR CREAM, CHEESE, IT IS LOAD OUT. THAT SOUNDS GOOD. YEAH. ALL RIGHT. SO WHAT ARE WE WORK ON HERE FOR THAT WELL, RIGHT NOW. WE ARE GOING TO GET THE SHELLS. NORMALLY DOW THIS WHENEVER I GET MY PAN HOT BEFORE I GET READY TO PUT THE FISH ON. I GO AHEAD AND FRY THE SHELLS. SURE. YEAH. IT TASTES JUST A SECOND. WHAT WAS THE, WAS THIS OLIVE NILE YEAH, A LITTLE BIT OF OLIVE OIL TO SEASON THE PAN A LITTLE BIT. THERE IT IS. SO I TELL YOU WHAT. WE ARE DOING THIS RIGHT NOW. WE HAVE GOT THE SLAW. WE HAVE GOT OUR SOUR CREAM. WHEN WE COME BACK. ALL WE NEED TO DO IS FRY UP THE FISH, RIGHT INTO YOU KNOW IT IS SAFE. WE PUT IT TOGETHER SO TACOS AND SEE HOW THEY TURN BACK IN THE GREAT KITCHEN SET. I CAN’T TALK THIS MORNING. GOOD MORNING. WE HAVE PRN DONE AND MARK FROM MONTE GE’S CARIBBEAN CALF PAY. HOW I SAID THAT RIGHT AND NOT GOOD MORNING. I DON’T KNOW. BUT WE ARE BACK IN OUR PEAT KITCHEN SET. WE ARE MAKING FISH TACOS. WE MADE THE SLAW A LITTLE BIT EARLIER. REMIND EVERYBODY WHAT ISNESS THE SLAW MA WE HAVE PINEAPPLE, CARROTS, CABBAGE, MAYO, RICE VINEGAR AND SALT AND PEPPER AND SUGAR. SOUNDS VERY FOOD. NOW FOR FISH AND FISH TACOS SO WHAT TYPE OF FURB ARE YOU USING. IT IS CALLED STRIPPED FISH AND WHAT WE USE IT FOR IS IT DOES THE JOB. OKAY. TELL US ABOUT THE TYPE OF FLAVOR. SOME FISH HAVE THAT FINISHY FLAVOR. SOME HAVE LIGHT. RIGHT. THAT IS RIGHT. THIS DISH IS NOT FISHY AT ALL. IT HAS REAL WHITE FLAVOR, REAL LIGHT IS NOT THAT FINISHY TASTE. A LOT OF TIME YOU GO SOMEWHERE AND YOU GET FISH. THIS IS EVERYWHERE POWERING. THIS IS A FRESH-TASTING FISH. THAT IS WHERE WE WENT WITH IT. IT DOES GREAT WITH THE BLACKENED SEASONINGS. THE BLACKENED SEASONING HE IS USING IS RED FISH MAGIC AM WE TRIED TO SEVERAL THINGS ON OUR OWN BUT YOU KNOW, IF THEY GOT A GOOD PRODUCT. GO WITH IT. SO IT WORKS OUT WELL THIS FISH. ALL RIGHT. THIS IS JUST ONE THING THAT IS ON THE MENU AT MONTEGO’S. TELL US ABOUT THE OTHER THINGS. OH, WELL WE GOT OUR HAMBURGER. IT IS THE QUARTER POUND CERTIFIED ANGUS BEEF BURGER WITH A PIECE OF REAL PINEAPPLE. TWO THICK SLICES OF BACON, CHEESE, LETTUCE, TOMATO MT. HE AND BUN THAT IS SECOND TO A BOW DOE NUT WITHOUT THE SUGAR. IT IS REAL GOOD. ALL SORTS OF DIFFERENT TYPES OF PIZZAS. RIGHT. OH, YEAH. WE HAVE OUR PEGS TY PIZZA IS A PASH CUED PIZZA. CHICKEN, JALAPENOS AND PINE AP WELL WITH THE OWN PASH CUE SAUCE WE MAKE IN HOUSE. IT IS A SAUCE I DIDN’T WORK A LONG TIME AGO AND DIN GET IT RIGHT UNTIL THROW DAYS BEFORE WE OPEN. IT IS PERFECT. I WILL LEAVE IT LIKE THAT. I WILL LEAVE IT LIKE THAT. PIZ SNAS, POE DID THE TOW, BURGERS. YOU NAME IT. SOUNDS GOOD. WHAT TYPE OF SAUCE DID YOU USE HERE THIS IS THE LIME SY LAN TOW SOUR CREAM AND START OUT WITH A PACE WHICH IS TORTILLA WHICH I FRIED UP. IT NICE AND CROPS PI. WE PUT LIME, SY LAN LOW, SOUR CREAM AND GRILLED PINEAPPLE ON TOP AND WHAT I WILL DO IS I WILL GET THE FISH A.M. ALL RIGHT. WE’LL GET THE FISH NOW WHEEL GETTING THE FISH LET EVERYBODY KNOW WHERE YOU ARE LOCATED. AIRPORT BOULEVARD. RIGHT NEXT TO THE ARMY I OF AVIATION CREDIT UNION PRACTICALLY IN THE PARKING LOT OF PROVIDENCE. IT OPENS UP TO IT. THEY THINK WE ARE ACROSS THE STREET AND ACROSS THE STREET. SO WE’RE A LITTLE HIDDEN. HOPEFULLY THEY WILL DO SOME CLEARING OUT WITH THE WOODS NEXT TO US AND MAKE IT VISIBLE. IT IS KOZY. THAT IS RIGHT. EXACTLY. SO EVERYTHING IS GETTING FINISHED WE’LL ADDED THE SLU AND VOILA. THERE YOU GO. MAKE SURE YOU LOG ON TO OUR WEB SITE AND GET THIS RECIPE. STUDIO 10 TAB ON FOX10TV.COM. LOOKING REALLY FOOD.

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