Jims Galley

Jims Galley

Tuesday, September 28, 2010

Jim's Rockfish Tacos-DA BEST!

Hello everyone. When my son Ben Baugh returned from San Francisco he called me on the tele and said, “Pop’s you better find out how to make these fish taco’s they have out here, these are the best things in the world!!!” Well, Ben was not aware that on our Hampton Rockfish overnight trips we sometimes cook up fish Taco’s on the shore, always a favorite. However I did look into the California style fish Taco and learned that they do take it a step further. They use a variety of seasoned slaw and dressings to make for a real special dish. So, after my research on the famous fish Taco, I packed up some of my fresh frozen Hampton Rockfish and headed to Miami Florida to appear at the Suzuki Booth for the Miami International Boat Show. I would also be staying with my buddy Joe for a while and also hitting Key Largo, so I had ample time to cook up this fish Taco masterpiece while I was there. All I can tell you is that this is one of the best dishes we have ever done, and is a fantastic recipe for any occasion or celebration. It is a “Must Try” dish. When you look at the pictures, you can see why.

The Fish for Taco Meat
First, start off with some fresh Rockfish. If you don’t have any, I highly suggest you come down to Hampton and catch some! That is the best way. However if they are out of season, a good meaty fish will do, Redfish would be a good substitute. Take your fish and cube them up and simply season them with some jerk or blackenoning seasoning and one fresh lemon. Lightly grill or pan fry the fish until tender, then keep warm.

Jim’s Fish Taco Salsa
This is simple and a must for a dressing for your taco. Just take some fresh tomatoes and dice them up, place in a mixing bowl. Add one fresh chopped onion and one bunch of fresh chopped parsley. Stir in about one teaspoon of crushed red pepper and black pepper and two dashes of red wine vinegar. Lastly add some vegetable oil, maybe a teaspoon or so, and about one cup of water. Mix all together and chill for about 30 min, then let stand at room temperature. That is it.

JB’s Cucumber Dressing
This dressing is a must for this dish. Simply take one cup of sour cream and one cup of yogurt. Chop up one Cucumber finely as well as three cloves of garlic. Mix all together in a mixing bowl and add the juice of two limes into the mix. Stir well, and keep in refrigerator until ready to serve.

The Baugh Slaw
Slaw is an important part of this overall dish. Start with packaged ready to serve finely shredded slaw and put into a large mixing bowl. Put in about two tablespoons of slaw dressing, fresh cracked pepper, the juice of one lime, and three tablespoons of apple cider vinegar. Stir well and refrigerate until ready to serve.

Other must haves
I like to use corn tortillas, lightly fried or just plain, warmed up in a fry pan. The San Francisco Fish Taco usually does not have cheese, however I am an Extra Sharp Cheddar Cheese fanatic, so I have some fresh shredded on the side along with some Texas Pete and a Jalapeno sauce as well. Cilantro is also a nice touch to finish off your Rockfish Taco.

To make, simply place the fish in the shell first, then as much as you want of everything else. The slaw, Salsa, and Cucumber dressing all help to make this one unreal tasty dish. This meal is extremely festive and great for any occasion, celebration or party. This is also great dock food, something everyone can get into and serve themselves.

Try this one for sure and let me know how you like it!
See everyone in Hampton on the water, or Dockside for a bite of waterfront living!!
Hey everybody--don’t forget to log on to www.jimbaughoutdoors.com to receive your FREE Hampton Roads Fishing Guide and Hampton Virginia Travel Guide. Just click the link on our first page, and they will be shipped to you free of charge. All the info you need to fish and travel in Jim Baugh Outdoors Home Waters!!! You can also request both guides toll free by dialing 800 800 2202. Everything you need is right there!

Jim Baugh
First published
Virginia Travels March \June 08 Column

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1 comment:

  1. Jim:
    I'm jim too, so is my youngest! I'd like to tell you I had my first fish taco inn'91 in La Paz, Baja California, Mexico. Just outside of Marina de La Paz's gate on a small stand, they used corn tortillas exclusively, awesome, I have had them around the world since...but I believe they com from La Paz, or Just Baja California in general. Done well they are the best way to drink a beer, with or without the beer. I think cilantro and lemon juice, actually limon, which is a little different are a requirement for awesome class! Love your site, next time you're in Panama please stop in, we are in the Flamenco Marina right at the PAC end of the Canal. We are Yacht Services Inc. give me a little advance notice and we can cook some up and show the local fisherment what they shouldvdobwith their fish. What do you think of Albacore Tacos? Sound good come on down, let me know your choice of beer. Enjoy! Jim